Wednesday, 20 October 2010
This is the perfect autumnal pudding, seriously.
Warm tender cake, with spicy cinnamon flavours . . .
Sweet/tart apple chunks on top, along with the crunch of toasted walnuts . . .
A lucious sweet brown sugar sauce . . .
What's not to like?
You will want to serve this warm, with some pouring cream drizzled over top . . . or a scoop of good vanilla ice cream melting down into all of it's cinnamony goodness . . .
mmmm . . . you will be hard pressed not to beg for just one more spoonful . . .
Easy as can be, and oh so delicious!
*Cinnamon Pudding Cake*
Serves 6 to 8
Mmm . . . warm and cinnamony, with lots of sweet apple chunks and crunchy walnuts.
250g of flour (2 cups)
200g of granulated sugar (1 cup)
2 tsp baking powder
1/2 tsp salt
3 tsp ground cinnamon
235ml of milk (1 cup)
355ml of water (1 1/2 cup)
385g of soft light brown sugar (1 3/4 cup packed)
2 TBS butter
1 large sweet apple, peeled, cored and chopped
a large handful of chopped toasted walnuts
Preheat the oven to 180*C/350*F. gas mark 4. Butter the bottom of a deep 9 inch square baking dish. Set aside.
Whisk the flour, sugar, baking powder, salt and cinnamon together in a large bowl. Make a well in the centre and pour in the milk,. Whisk together until smooth. Pour into the prepared pan.
Heat the water, brown sugar and butter together until the butter melts, the sugar dissolves and the mixture boils. Pour this carefully over top of the batter in the pan. Sprinkle the chopped apple and walnuts over top.
Bake for 45 to 50 minutes until well risen and set, and a toothpick inserted in the centre comes out clean. Serve warm and spooned out into bowls, with or without cream or ice cream. Delicious!