50 g dried cranberries 250 ml (1 cup) boiling water 250 g castor sugar 30 g butter 3 eggs 125 g flour 5 g baking powder 5 ml (1 tsp) ground cinnamon 1 ml (¼ tsp) salt 70 ml of milk 2 apples, peeled, cored and chopped 100 g flaked almonds, lightly toasted
For the sauce
250 ml (1 cup) Culinaria Muscat 40 g sugar 30 g butter 125 ml (½ cup) milk For the caramelised apples 50 g sugar 50 g butter 4 apples, peeled, cored and quartered double cream, to serve
Method
Preheat oven to 180 °C. Line and grease a 20 cm × 29 cm baking tray with baking paper.
For the cake, place the cranberries and boiling water in a bowl. Set aside to soften.
Cream the butter and sugar together until pale and creamy. Gradually add the egg and whisk until well combined.
Sift the flour, baking powder, cinnamon and salt together. Add the dry ingredients, alternating with the milk, to the sugar mixture.
Drain the cranberries. Stir the apples, cranberries and half of the almonds into the batter. Spoon into the prepared pan and bake for 25 – 30 minutes or until a skewer inserted into the centre comes out clean.
For the sauce, combine all the ingredients in a saucepan and bring to the boil. Once the pudding comes out of the oven, pierce with a skewer. Pour the hot sauce over the pudding and leave to saturate. Cool before removing from the tray.
For the caramelised apples, place the sugar and butter in a saucepan on low heat and melt for 5 – 7 minutes. Add the apple quarters and fry until golden and caramelised. Set aside.
Serve with double cream, caramelised apples and Muscat.
Apple, Cranberry and Almond Pudding Recipe
Serves 6-8
Ingredients
50 g dried cranberries 250 ml (1 cup) boiling water 250 g castor sugar 30 g butter 3 eggs 125 g flour 5 g baking powder 5 ml (1 tsp) ground cinnamon 1 ml (¼ tsp) salt 70 ml of milk 2 apples, peeled, cored and chopped 100 g flaked almonds, lightly toasted
For the sauce
250 ml (1 cup) Culinaria Muscat 40 g sugar 30 g butter 125 ml (½ cup) milk For the caramelised apples 50 g sugar 50 g butter 4 apples, peeled, cored and quartered double cream, to serve
Method
Preheat oven to 180 °C. Line and grease a 20 cm × 29 cm baking tray with baking paper.
For the cake, place the cranberries and boiling water in a bowl. Set aside to soften.
Cream the butter and sugar together until pale and creamy. Gradually add the egg and whisk until well combined.
Sift the flour, baking powder, cinnamon and salt together. Add the dry ingredients, alternating with the milk, to the sugar mixture.
Drain the cranberries. Stir the apples, cranberries and half of the almonds into the batter. Spoon into the prepared pan and bake for 25 – 30 minutes or until a skewer inserted into the centre comes out clean.
For the sauce, combine all the ingredients in a saucepan and bring to the boil. Once the pudding comes out of the oven, pierce with a skewer. Pour the hot sauce over the pudding and leave to saturate. Cool before removing from the tray.
For the caramelised apples, place the sugar and butter in a saucepan on low heat and melt for 5 – 7 minutes. Add the apple quarters and fry until golden and caramelised. Set aside.
Serve with double cream, caramelised apples and Muscat.
