Apple buttermilk pudding
One of our Rainbow Cooking readers, June Rodgers from Cape Town, kindly send us this delicious recipe that combines a lovely caramel flavour with a soft, melt-in-your-mouth texture. We followed June’s suggestion to try buttermilk instead of sour cream, and declare this pudding a winner. We simply love it.
Ingredients
Apple mix
- 1 egg, beaten
- 1/2 cup (125ml) golden syrup
- 1/2 cup (125ml) sour cream or buttermilk
- 1/2 teaspoon (3ml) caramel or butterscotch essence
- 2 tablespoons (30ml) cake flour
- 3 large apples, peeled and sliced
Topping
- 230 gram butter
- 200 gram brown sugar
- 1 egg
- 150 gram cake flour
- 1 teaspoon (5ml) baking powder
- 1/2 teaspoon (3ml) salt
- 1 cup (250ml) sour cream or buttermilk
- 1/2 teaspoon (3ml) caramel or butterscotch essence
Method
- Mix the first five ingredients of the apple mix and beat well.
- Mix in apple slices and pour into a deep, 23-cm dish.
- To make the topping, cream butter and sugar, add egg and mix until light and creamy.
- Sift dry ingredients before adding to mixture.
- Add sour cream or buttermilk and essence, and mix till smooth.
- Spread over apple mix.
- Bake at 180°C for 45 minutes.
Serve with custard, cream or ice cream.