This apple cider pudding recipe is the ultimate no fuss autumn dessert, highlighting just how delicious Irish apples are at the height of the season. While it may seem like a strange method, pouring the cider mix onto the cake batter means it sinks to the bottom to form a cider toffee sauce of sorts meaning there’s no need to make a custard to pour on top. This saucy little number looks after itself and is as easy as it gets.
– 450g bramley apples, peeled, cored and diced
– 200g light brown sugar
– 125g plain flour
– 1 tsp baking powder
– 100g butter, melted
– 200ml full fat milk
– 1 tsp vanilla bean paste or extract
– 1 egg
– 150ml craft cider
– 2 tbsp golden syrup
1. Preheat the oven to 180C.
2. Place apple pieces in an ovenproof dish.
3. In a large mixing bowl, whisk together 100g sugar, the flour and baking powder/
4. Place cider, golden syrup and 100g sugar in a saucepan and bring to the boil to dissolve the sugar.
5. Whisk together the milk, egg and vanilla and add to the dry ingredients, whisking until smooth.
6. Pour the cake batter over the apples evenly.
7. Pour the cider mix evenly on top of the batter, it will sink to the bottom during cooking.
8. Place the pudding into the oven and cook for 30-35, until golden.
9. Remove from the oven and serve warm with vanilla mascarpone or ice cream.
Growing up with the name Darina, I was constantly asked if I could cook like my namesake. With that(and greed) as the ultimate motivator, I realised that baked goods make excellent bribes and an obsession was born! With bachelor’s and master’s degrees in law I undertook a PhD, but a preference for cookbooks to textbooks persisted. As a (self-confessed!) demon in the kitchen, I am the only person to have contested both Masterchef and the Great Irish Bake off, fuelling my desire to focus on food in a serious way. Working with TheTaste allows me to satisfy this craving and marries my food fascination with my love of writing and ranting.