Apple Chocolate Pudding
Ingredients
- 425 g apricots or 425 g apples, pie-packed ⓘ
- 2 tablespoons sugar ⓘ
- 2 teaspoons lemon juice ⓘ
- 125 g butter, cut into small pieces ⓘ
- 3/4 cup sugar ⓘ
- 1 egg ⓘ
- 1 1/4 cups flour ⓘ
- 1/2 teaspoon baking powder ⓘ
- 1 teaspoon bicarbonate of soda ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 60 g chocolate, cut into tiny pieces ⓘ
- 1/4 cup sultana ⓘ
- 1/4 cup walnuts, chopped
Instructions
- Preheat oven to moderate - 180°C.
- Butter base and sides of a 20cm cake tin and line base with non-stick baking paper.
- Mix pie-pack fruit with 2 tablespoons of sugar and lemon juice and set aside.
- Cream butter and sugar until light and fluffy.
- Add egg and beat well.
- Sift flour, baking powder,bicarb and cinnamon over top and mix. This forms a very stiff mixture.
- Stir in fruit mixture (apple or apricot), chocolate, sultanas and nuts. Mix well.
- Tip mixture into prepared tin and bake in preheated oven for 50-60 minutes or until firm to touch on top.
- Leave to cool for 5 minutes before inverting on to a serving plate. Dust with sifted icing sugar.
- Serve with vanilla or brandy custard, ice-cream or lightly whipped cream sweetened with a few drops of vanilla and a little castor sugar.
- Note: I prefer this served warm, so with the left overs I zapped each individual slice in the microwave for about 15 seconds and it was just right.
- Note: I also used a 385g can of pie apples as this was all I had on hand and it was perfect.
Nutrition & Diet Analysis (per serving)
983
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).