Movida’s Spiced Apple and Ginger Pudding


If you were looking for a warming winter pudding – either to go with the Slow-Cooked Beef Cheeks recipe or just as a treat to glam up a more prosaic cold weather dinner  – it’s hard to go past this one, which is also from Movida. Couldn’t be easier – and if you’re serving it at a dinner party, there’s the advantage of being able to pre-prepare these and then just stick them in the oven when you serve the first course. Magic!

The Butterscotch Sauce is also ridiculously easy … and it doesn’t just go with this pudding. The only time we’ve ever had any leftovers (believe me, this sauce is just that good) we’ve used them to bling up an ordinary bowl of ice cream or plain vanilla cake (even store bought … sssssh) and make it something special. And I can hereby confirm that it is a vicious rumour to suggest that I have on occasion stood at the fridge door, spoon in hand, to make a Nigella-Lawson-type midnight foray to the kitchen for a sweet hit.

I pinched it from the Smitten Kitchen website, who pinched it from The Washington Post, who pinched it from The Perfect Cake cookbook by Susan G. Purdy. See? I told you this recipe was good. Oh, and if you are so inclined, you could always add some sort of liquor to give it a grown-up twist…

The recipes for both the pudding and the sauce are after the jump.

Spiced Apple and Ginger Pudding


  • 125g butter
  • 150g plain flour, plus extra for dusting
  • 1 tsp bicarbonate of soda
  • 2 tbsp water
  • 65g brown sugar
  • 100g golden syrup
  • 100g treacle
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 2 eggs
  • 125g milk
  • 2 pink lady apples, coarsely grated


  1. Heat oven to 180 degrees. Melt 50 grams of butter and brush inside eight dariole moulds. Dust moulds with flour, tap out excess and set aside. Dissolve bicarb soda in water and set aside.
  2. Heat remaining butter, sugar, golden syrup, treacle, ginger and cinnamon in a saucepan until melted and smooth.
  3. Beat eggs and milk together in a separate bowl. Add bicarb soda water to golden syrup mix and stir well (it may foam a little).
  4. Pour both liquid mixes into flour, add grated apple and combine well.
  5. Pour into prepared moulds to three-quarters full, cover with butter-brushed foil and fold it over the top of the mould tightly. Place moulds in a deep baking tray, fill with boiling water three-quarters up the side of the moulds. Bake for 30 minutes or until a skewer comes out clean. Serve with butterscotch sauce and clotted cream or creme fraiche.

Butterscotch Sauce

smittenkitchentrademarkedlogoMakes 2/3 to 3/4 cup sauce

  • 1/4 cup unsalted butter
  • 1/2 cup (about 109 grams) packed dark or light brown sugar (I used dark)
  • 1/2 cup (118 ml) heavy cream
  • 1/2 – 1 teaspoon flaky sea salt (to taste)
  • 1 1/2 teaspoons vanilla extract
  1. Melt butter in a medium heavy-bottomed saucepan over medium heat. Add the sugar, cream and salt and whisk until well blended.
  2. Bring to a very gentle boil and cook for about five minutes, whisking occasionally.
  3. Remove from heat and add one teaspoon of the vanilla extract, stirring to combine .
  4. Taste the sauce (Careful, it’s hot sugar!) to see if you want to add additional pinches or salt or splashes of vanilla, whisking well after each addition.
  5. The sauce will thicken as it cools. It can be refrigerated in an airtight container and reheated in a microwave or small saucepan.

COOKS NOTE: This sauce will keep at least two weeks in an airtight container in the fridge.



~ by swalloworspit on July 14, 2013.

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