Late post! I had planned to do this on my 6 hour train journey last night but didn’t get good enough wifi to so am going to share it today. This recipe is perfect for an Autumn Sunday dessert. It is heavy though so not one for amateur eaters. I found this in the Examiner the other day, it’s a Rachel Allen recipe. Beware, this is not a pretty looking recipe, but just dig into it. You’ll love it.
|What was left of mine!
Right, you will need:
200g light brown sugar – you will need a bit extra for sprinkling on top
Okay, so find yourself a nice over proof dish and get that oven on to 180 degrees.
Firstly peel and cut your apples, don’t worry about them looking pretty – this is a family pudding, no one will care they just want that butterscotch smell and taste. Arrange them in the bottom of your oven proof dish.
Melt your butter. Mix this with your beaten egg, vanilla and milk. Weight out your dry ingredients – your flour and HALF of your sugar.
Pour your wet ingredients into the sugar and flour and whisk until smooth. It should almost be like pancake mix.
Pour this over your apples.
Put the rest of your sugar, your syrup and the boiling water into a saucepan and heat (stirring) until all of your sugar has dissolved.
Once you’re happy with it, pour this all over your mix in the oven proof dish. It will look horribly wrong, but will taste oh so right. Don’t worry if it all sinks to the bottom either, it’ll thicken at the bottom and become butterscotch.
Sprinkle some sugar on top.
Place in the oven for 30 minutes, until golden and until the fruit has cooked through.
Once you’ve nommed your way through that roast beef, head for the pudding. Make sure to serve it warm though, you want that sauce to just ooze Autumn. Try thinking about crisp leaves and Christmas while eating it, worked for me !