Hooray! It’s apple season AND it’s autumn and growing up in our family home that meant one delicious thing was certain. That apple sponge pudding would be served hot to the table with lashings of cream, ice cream and love!
To celebrate apples and autumn and the launch of our new Takumi Wok this spicy, sweet, pillowy, tart, crunchy topped pudding will feed the masses, warm the cockles of your heart and demonstrate the versatility of our latest Ironclad family member.
If you happen to be travelling with your pudding, Takumi is super easy to transport with her lovely big handles and when you get to wherever you’re headed you can just heat up the pud gently on the stove top or in the oven before serving.
Serves 8 – 14 depending on hunger levels.
INGREDIENTS
THE PUDDING
2 c whole pitted dried dates
1 c water
70g butter
1 c golden caster sugar
2 tsp vanilla essence
1 heaped tsp ground ginger
2 heaped tsp cinnamon
½ tsp ground allspice
1½ c white flour
1 tsp baking powder
1 tsp baking soda
1 egg, whisked
4 c plus 3 Tbsp COLD stewed apples*
*Tart green granny smiths are best – simply peel and roughly chop the apples then add ¼ c water to the bottom of a pot and cook covered without sugar until the apples have broken down
SALTED CARAMEL COCONUT TOPPING
1 c shredded coconut
1 c brown sugar
60g butter
½ t salt
2 Tbsp milk
METHOD
In your Ironclad Takumi Wok, simmer dates and water for 5 minutes or until you can roughly mash the dates with the back of a spoon. Don’t over mash, date chunks are GOOD.
Take wok off the heat and whisk in the baking soda, butter, sugar and vanilla essence followed by the dried spices and 2 cups flour.
Add the beaten egg and whisk lightly until fully mixed.
Add the remaining cup of flour and 3 tablespoons of stewed apples and lightly mix. Transfer the cake mix to a bowl and wash your Takumi Wok.
Heat oven to 165°C
Place remaining stewed apples in the bottom of Wok and spoon the cake mixture evenly over the top.
Bake for 35 minutes, the sponge will be nearly but not quite cooked. Two minutes before you remove the pudding from the oven, place all the coconut topping ingredients in your Lil’ Legacy Pan and bring to a simmer while stirring constantly. Remove from heat when melted (it will continue cooking in the hot pan).
Remove the Wok from the oven and swiftly spoon the caramelised coconut evenly over the top of the sponge. Use a knife to even it all out then return to oven and bake a further 10 – 12 minutes till the topping is brown and crunchy and a skewer inserted into the pudding comes out clean.
Serve hot with lashings of ice cream and cream and enjoy!
