|Prep time||30 minutes|
|Cook time||60 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
To prepare the apples, cored and finely slice the apples (keep any offcuts).
Combine the sugar and 125ml water in a medium-sized pot and place over a medium heat, stirring until the sugar has dissolved.
In batches, add the apple slices and cook for 5 minutes or until slightly softened.
Remove the apple slices from the syrup and set aside.
Preheat the oven to 180°C, gas mark 4.
To make the pudding, toast and chop the pecans and set aside.
Bring 250ml of water to a boil. Combine the dates and raisins in a small bowl, stir in the bicarbonate of soda and pour the boiling water over.
In the bowl of a stand mixer or using a hand beater, cream the butter, sugar and 265ml golden syrup together until pale and fluffy.
Add the egg and beat for another 5 minutes.
In a separate bowl, sieve the dry ingredients together and fold into the creamed butter, along with the dates, raisins, pecans and any apple offcuts.
Grease a round 15cm wide x 15cm deep pudding mould (you could also use a cake tin).
Arrange the apple slices along the base and sides of the pudding mould and pour the batter in, making sure the apple slices stay in place.
Bake the pudding for 40-50 minutes or until a skewer inserted in the middle comes out clean.
To make the spiced sauce, combine 190ml golden syrup, 190ml water and cinnamon stick in a medium-sized pot over a high heat and bring to a boil. Remove from the heat and stir in 1 tbsp butter and extract.
Pour the warm sauce over the pudding as soon as it comes out of the oven.
Remove from the mould and serve hot with the custard.