Winter Warming Steamed Caramel & Apple Pudding By Andrew Wilson, Ashdown Park Hotel & Country Club
Serves 8
Ingredients: • • • • • • • •
170g unsalted butter 250g caster sugar 170g self-raising flour 2 whole eggs 1 egg yolk ½ teaspoon ground mixed spice 3 bramley apples 100ml of water
Method 1. Peel, core and chop the apples into evenly sized pieces and place to one side. 2. Place 80g of the caster sugar in a heavy bottomed pan and place on a medium heat – do not stir, just let the sugar turn to a golden caramel colour. 3. Add your apples followed by the water to the caramel and cook out until all the apples have softened. Once cooled slightly, break the apples up with a fork, to create a coarse puree, and set to one side.
8. Then place a small saucer at the bottom of a deep pan with the pudding basin on top. Fill the pan with warm water ¾ of the way up the basin, put a tight-fitting lid on then bring the water up to a simmer and cook for 2 ½ hours, checking every 30 minutes that the water is still at a good level, topping up if necessary. To check it’s cooked, place a knife through the middle of the basin and it should come out clean, just like a sponge cake.
4. Take a pudding basin around 6 inch diameter, grease with butter then dust with a covering of flour. 5. Pour the apple mix into the bottom of the basin. 6. Cream together the remaining 170g caster sugar with the butter until light and fluffy, then add one egg at a time and mix together. Carefully fold in the flour and mixed spice – you may also need a touch of milk just to loosen the mix.
9. When cooked, turn upside down onto a plate, leave for 3-4 minutes then give it a shake and it will pop out. Serve with custard. Ashdown Park Hotel & Country Club Wych Cross, RH18 5JR
7. Pour the cake batter on top of the apple mix, cover with greaseproof paper and tie up the top of the pudding basin with string to keep the steam in and the water out.
HOTEL AND COUNTRY CLUB
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Telephone: 01342 824988 www.ashdownpark.com Enquiries: 01342 300152
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