Sticky treacle apple pudding
Richard Hughes step by step receipe for sticky treacle and apple pudding.; Photo : Steve Adams - Credit: Archant Norfolk 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
Most Read
- 1 22 of the best South Devon pubs with views of the coast
- 2 10 famous (and not so famous) castles in Cheshire
- 3 Win a Dunlopillo king size diamond mattress worth £2,500 from Peter Betteridge
- 4 20 of the best places to eat out in St Ives
- 5 11 of the most Instagrammble locations in Kent
- 6 Seven Falls, Tintwistle - a hidden gem in the Peak District
- 7 Win a £500 VIP Ladies Day at Thirsk Races
- 8 10 reasons you should visit Canterbury
- 9 16 beautiful beaches in Devon you have to visit
- 10 10 of the best pubs to visit in Hampshire
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!
