Makes 8
For sauce, place all the ingredients in a pan and stir over medium heat until the sugar dissolves. Increase the heat to medium-high and simmer rapidly for 5-8 minutes or until thickened, taking care not to let it over.
Preheat oven to 180 degree celcius. Grease 8,5 cup (125ml) metal pudding moulds. Place 1 tbs sauce in the base of each mould and top with slice of apple.
Using an electric mixer, beat the butter, sugar, and vanilla until pale, then add eggs one time at a time, beating well each. Slowly ads flour, almond meal baking powder, milk and fig, and mix combine. Divide mixture among moulds, place in small roasting pan and pour in enough boiling water to come halfway up sides of moulds. Bake for 35 minutes, until almost set.
Stand for 3 minutes, then remove from water bath. Run a hot pairing knife around pudding and invert onto plates. Serve immediately with creams and remaining butterscotch sauce.
1 small apple (such as gala) cored, cut into 8 slices
125 gram unsalted butter, softened
3/4 firmly packed cup (150g) dark brown sugar
1 tsp vanilla bean paste or vanilla extract
2 large eggs
1 1/4 cups (185g) plain flour
1/2 cup (60g) almonds or hazelnut meal
1 1/2 tsp baking powder
1/4 cup (60ml) milk
2 dried figs, finely chopped
Pure (thin) cream, to serve
Butterscotch Sauce
50 gram unsalted butter
2 firmly packed cup (320g) dark brown sugar
300ml pure (thin) cream
Recipe by Kate Nichols
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