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Sticky treacle apple pudding

PUBLISHED: 08:52 30 October 2013 | UPDATED: 08:52 30 October 2013

Richard Hughes step by step receipe for sticky treacle and apple pudding.; Photo : Steve Adams

Richard Hughes step by step receipe for sticky treacle and apple pudding.; Photo : Steve Adams

Archant 2011

90g butter, plus a little extra for greasing

2 eggs

175g muscovado sugar

1 teaspoon baking powder

200g self raising flour

300g Bramley apples

For the sauce

50g butter

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!

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