Apple, cranberry and almond pudding recipe to pair with the Leopard’s Leap Culinaria Muscat de Frontignan
2nd July 2013
50 g dried cranberries
250 ml (1 cup) boiling water
250 g castor sugar
30 g butter
125 g flour
5 g baking powder
5 ml (1 tsp) ground cinnamon
1 ml (¼ tsp) salt
70 ml milk
2 apples, peeled, cored and chopped
100 g flaked almonds, lightly toasted
For the sauce
250 ml (1 cup) Leopard’s Leap 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
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 de Frontignan.