Apple & Butterscotch Pudding

My friend’s Mum, Marje, used to make an apple and caramel roll for dessert when I would sometimes stay for dinner back in high school. I absolutely loved it, especially because dessert at my place was usually just a weekend treat so it felt pretty special. I about 14 years old at the time and I remember asking Marje for the recipe and I still have it. It involves making pastry, which is a bit too much effort for me during the week, but this version is a lot quicker to put together but still takes me back to those friendly family dinners.


What you’ll need:

400g Granny Smith apples, peeled, cored & thinly sliced
250g self-raising flour
150g caster sugar
250ml milk
100g unsalted butter, melted
2 eggs, lightly beaten
1 ½ tsp vanilla extract
250g brown sugar
50g unsalted butter, diced
1 ½ cups (375ml) boiling water
Icing sugar, for dusting
1 cup thick cream, to serve

What to do:

Preheat oven to 160°C Fan or 180°C Conventional.

Butter a 2.5 litre baking dish and arrange apples evenly around the base.

Place flour and sugar in a large mixing bowl and whisk to combine. Add the milk, butter, eggs and vanilla and whisk until smooth and combined then pour over apples. Place the sugar, butter and water in a heatproof jug whisk until sugar dissolves then carefully pour over the batter. Bake for 30 minutes until the pudding is golden and cooked. Dust with icing sugar and serve with thick cream.

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