Trea­cle ap­ple pud­ding

Easy Cook - - NEW YEAR COMFORT -

Serves 6 Prep 15 mins Cook 50 mins 43p a por­tion 264 kcals, 2g fat, 1g sat. fat, 38g sugar VEG­E­TAR­IAN

2-3 Bramley ap­ples, peeled, cored and chopped into chunks (about 250g flesh) 100g light soft brown sugar 50g golden syrup, plus 2 tbsp but­ter, for greas­ing 1 tangy eat­ing ap­ple, such as Brae­burn squeeze of lemon juice 175g self-rais­ing flour 1 tsp bi­car­bon­ate of soda 2 tsp ground cin­na­mon 1 tsp ground gin­ger 1 large egg

1 Heat oven to 180C/160C fan/gas 4. Put the chopped Bram­leys in a saucepan, add 100ml wa­ter and bring to the boil. Cover and cook for 5 mins un­til the ap­ples are very soft. Beat to a purée with a wooden spoon. Add the sugar and 50g of the syrup, bring to a sim­mer, then set aside and cool.

2 While you wait, grease the inside of a 1.3-litre pud­ding basin. Spoon 2 tbsp syrup into the bot­tom. Peel and core the eat­ing ap­ple, slice half and chop the rest. Toss in the lemon juice and nes­tle the sliced ap­ple into the syrup in the bot­tom of the basin.

3 Sift the flour, bi­carb and spices into a bowl and add a pinch of salt. Beat the egg into the saucy ap­ple, then tip this and the re­main­ing chopped ap­ple into the bowl and stir un­til smooth. It will start to rise a lit­tle as you mix. Quickly turn the bat­ter into the basin, level the top, then bake for 40- 45 mins or un­til well risen and a skewer in­serted comes out clean. Cover with foil to­wards the end of cook­ing if the sponge browns too quickly. Leave to rest for a few mins, then turn out onto a plate.

The healthy trick

Us­ing ap­ple purée in­stead of but­ter is a cun­ning way to en­joy a com­fort­ing steamed-style pud with­out all the fat. Serve with cus­tard made with skimmed milk, or sim­ply a spoon­ful of re­duced-fat crème fraîche.

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