Liking dem apples...
APPLE pudding is an easy make-at-home pudding that is perfect served with a dollop of plain whipped cream, perhaps enhanced by an added spot of vanilla, sugar and/or lemon zest. Alternatively, some pouring cream, a spoonful of crème fraîche or mascarpone or just good old vanilla ice cream could lift this hearty, homely pud to new heights.
Whichever way it is served, it does not need much tarting up, although the following version with quinces, port and aniseed instead of apple makes for a much fancier affair. I made mine in a cake tin with a loose bottom and turned the end result upside down, but for a homely version a good old Pyrex oven dish will do.
For many years I only savoured this pud when others made it and I was under the impression that the sauce was made from evaporated milk. While I am sure that it would be just as great using this product, none of the recipes that I researched used evaporated milk in the sauce — perhaps it is a local adaptation. The most interesting recipe that I came across was called an “embedded pudding”. All the recipes I found made the sauce with varying amounts of sugar and cream. Unlike koeksisters, where the success of the recipe relies on piping hot dough going into ice cold syrup, the same prescriptions do not apply in the case of this old stand-by. As long as the sauce goes onto the pudding Quinces take rather a long time to cook, but it is necessary that they are well cooked and soft when pierced with a fork. Most of the liquid should also have cooked away, so it is necessary to remove the lid towards the end of the cooking time. For the batter: 50 g butter, soft 140 g sugar 3 eggs 120 g cake flour Pinch of salt 5 ml baking powder 60 ml milk Preheat the oven to 180 C. Grease a deep ovenproof plate when it is taken from the oven, it really doesn’t detract too much from the final product if the sauce is boiling or just hot.
In a sense this version shares many similarities with the much acclaimed Malva pudding, except that an acidic component (vinegar/apricot jam) is essential in the batter to give a distinct sour taste to a Malva pudding. Because ap- with butter. Cream the butter and sugar together until light and fluffy. Add the eggs one by one and incorporate well between each addition. Fold in the flour, salt, baking powder and milk. Pour the batter in the oven plate and dot the quinces all over. Bake for an hour until firm to the touch. Sauce: 150 ml cream 140 g sugar 5 ml vanilla essence Bring the cream and sugar slowly to the boil to dissolve the sugar. Add the vanilla and pour the hot sauce over the pudding as soon as it comes from the oven. ples (or quinces) balance the sweetness of the sauce in this recipe, it makes for a lighter dessert. Use any type of port for this adapted version, but the new De Krans pink port makes for a lovely coloured quince and an end result that is not as heavy as red port would have done. Muscadel and hanepoot may also work; adapt sugar levels accordingly!