It will come as no surprise to anyone that this has not been a normal winter - almost the winter that never was. I mean that there was no queuing in the rain waiting for a tram. No getting poked in the eye by umbrellas as you cross the road at peak hour. None of that!
What we did do this winter is eat! And one of the things that we ate several times were self saucing puddings. The first one that we tried was a chocolate and raspberry self saucing pudding. That recipe was so good, I could have imagined making that over and over again until.....we then tried making this version of a self saucing pudding. This recipe originally came from the Queen website although we do cheat a bit and used canned apples instead of fresh ones.
What we did do this winter is eat! And one of the things that we ate several times were self saucing puddings. The first one that we tried was a chocolate and raspberry self saucing pudding. That recipe was so good, I could have imagined making that over and over again until.....we then tried making this version of a self saucing pudding. This recipe originally came from the Queen website although we do cheat a bit and used canned apples instead of fresh ones.
Now, this is the one that we make over and over again, and we now always have the ingredients for this one in the cupboard now! In fact, maybe I should make it again tonight.
Pudding
800g (approx. 4) granny smith apples
1/4 cup (55g) caster sugar
150g butter, melted
1 ¼ cups (190g) self-raising flour
1/4 cup (55g) firmly packed brown sugar
1 tsp ground cinnamon or Queen Cinnamon Baking Paste
1 tsp ground ginger
60g crystallised ginger, finely sliced
½ cup (125ml) milk
1 egg
2 tablespoons golden syrup
Sauce
1 cup (150g) lightly packed brown sugar
1 tsp corn flour
20g butter, room temperature
2 teaspoons vanilla bean paste
1 3/4 cups (435ml) boiling water
Pudding
Peel and core the apples, cutting each apple into 8 wedges. In a frying pan over medium-high heat, cook apples, caster sugar and 50 grams of the butter, turning occasionally, until caramelised (approximately 7-8 minutes). Set aside to cool.
Preheat oven to 180C (fan forced). Grease a 2 litre ovenproof dish and spoon in apple mixture.
Combine flour, brown sugar, cinnamon, ground ginger and crystallised ginger in a bowl. Add milk, egg, golden syrup and remaining butter (100g) and stir until smooth. Spoon batter over apples, spreading to cover.
Sauce
In a medium bowl, mix together brown sugar and corn flour. Add butter, Vanilla Bean Paste, salt and boiling water. Stir until butter has melted and mixture is combined. Gently pour over pudding batter, being sure to leave at least 2cm of room at the top of the baking dish. Bake for 45 minutes and serve warm with ice cream.
Saturday: Baked potatotes with whatever we could find for a topping
Spicy Ginger and Apple Self Saucing Pudding
Pudding
800g (approx. 4) granny smith apples
1/4 cup (55g) caster sugar
150g butter, melted
1 ¼ cups (190g) self-raising flour
1/4 cup (55g) firmly packed brown sugar
1 tsp ground cinnamon or Queen Cinnamon Baking Paste
1 tsp ground ginger
60g crystallised ginger, finely sliced
½ cup (125ml) milk
1 egg
2 tablespoons golden syrup
Sauce
1 cup (150g) lightly packed brown sugar
1 tsp corn flour
20g butter, room temperature
2 teaspoons vanilla bean paste
1 3/4 cups (435ml) boiling water
Pudding
Peel and core the apples, cutting each apple into 8 wedges. In a frying pan over medium-high heat, cook apples, caster sugar and 50 grams of the butter, turning occasionally, until caramelised (approximately 7-8 minutes). Set aside to cool.
Preheat oven to 180C (fan forced). Grease a 2 litre ovenproof dish and spoon in apple mixture.
Combine flour, brown sugar, cinnamon, ground ginger and crystallised ginger in a bowl. Add milk, egg, golden syrup and remaining butter (100g) and stir until smooth. Spoon batter over apples, spreading to cover.
Sauce
In a medium bowl, mix together brown sugar and corn flour. Add butter, Vanilla Bean Paste, salt and boiling water. Stir until butter has melted and mixture is combined. Gently pour over pudding batter, being sure to leave at least 2cm of room at the top of the baking dish. Bake for 45 minutes and serve warm with ice cream.
Saturday: Baked potatotes with whatever we could find for a topping
Sunday: Green Curry chicken pie
Monday: Spaghettie Bolognaise
Tuesday: Pork Nachos
Wednesday: Thyme Roasted Chicked, lentils and goats cheese salad
Thursday: Steak and Frites, Cafe de Paris butter, Asparagus
Friday: Pizza
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The flavors in this pudding sound fabulous. I love crystallized ginger, regular ginger and cinnamon. Thanks for posting it and thanks for hosting Weekend Cooking.
ReplyDeleteWe use crystallised ginger in a carrot cake I have shared before. So delicious when you get a piece of it Judee!
DeleteFabulous! Something new and delicious sounding to try, as I'd never heard of self-saucing puddings. I have a feeling it's an Aussie thing?
ReplyDeleteI am thinking it was probably a British thing Claudia, and then made it's way here.
DeleteThis sounds so great, and I love that it doesn't call for molasses because I can never seem to make ginger recipes work that have molasses in it. It looks very easy too - thanks for sharing it!
ReplyDeleteI wouldn't even know where to begin with molasses!
DeleteI love these kinds of desserts. Plus I love the warm spices in this.
ReplyDeleteThat's a perfect word for it BFR - warming
DeleteGinger has popped up on numerous occasions this week!
ReplyDeleteI used to buy the self saucing packages when the stepkids were small. I will have to try both your recipes with gluten free flour.
Canned apples, what a good idea.
They are definitely worth a try Jackie!
DeleteThat pudding cake sound so delicious! I have made a gingerbread pear pudding cake, but I must try this apple version!
ReplyDeleteI hope you do. It's delicious!
DeletePS, sorry I entered the one URL twice...Have a great day!
ReplyDeleteNo problem!
DeleteThis one sounds perfect for fall/winter with the warming spices although I wouldn't turn down chocolate and raspberry either! ;-)
ReplyDeleteIf I had of stopped at the chocolate and raspberry one I would have been very happy!
DeleteSounds lovely...and winter is approaching, here.
ReplyDeleteDefinitely a perfect winter dessert!
DeleteI love that type of pudding. I've only made chocolate and lemon flavors, apple sounds great. Thanks for hosting Weekend Cooking.
ReplyDeletebe well... mae at maefood.blogspot.com
Oh! Lemon sounds like a good idea!
Deletei loooooove self-saucing pudding!
ReplyDelete