Sticky treacle apple pudding
PUBLISHED: 08:52 30 October 2013 | UPDATED: 08:52 30 October 2013
90g butter, plus a little extra for greasing
175g muscovado sugar
1 teaspoon baking powder
200g self raising flour
300g Bramley apples
For the sauce
175ml double cream
3 tablespoons black treacle
Heat the oven to Gas 5/190c/375f
1 Cream the softened butter and the muscovado sugar.
2 Add the eggs, the flour and the baking powder.
3 Mix well.
4 Peel, core and chop the apples.
5 Heat the 50g of the butter with the black treacle.
6 Add the cream, bring to the boil.
7 Butter a one litre pudding basin. Place in two dessertspoons of the chopped apple, and the remaining apple to the sauce.
8 Tip in three tablespoons of the sauce.
9 Spoon in the sponge mixture. Cover the bowl tightly with buttered foil.
10 Place into a deep tray, with enough hot water to come half way up the sides of the pudding basin. Put in the oven and cook for 1 hour 20 minutes. Allow to cool slightly before turning out and serve with the remaining sauce. Serve with cream, custard or ice cream... or all three!