Apple Cinnamon Self Saucing Pudding
A warm and caramelly, decadent winter dessert!
Equipment
- 1 Cast Iron Baking Dish
Ingredients
Cake Base
- 2 cups Plain / All Purpose Flour
- 2 Tbsp Cinnamon or to taste
- 1 1/2 cups Sugar of choice
- 1 Tbsp Baking Powder
- 1/2 tsp Salt
- 1 cup Milk of choice, or kefir - See notes
- 6 Apples Diced
Pourover Sauce
- 1/4 cup Ghee or Butter or Fat of choice
- 1/2 cup Brown Sugar
- 4 cups Boiling Water
Instructions
- Preheat your oven to 180c/350f
- Mix all dry ingredients together well2 cups Plain / All Purpose Flour2 Tbsp Cinnamon1 1/2 cups Sugar1 Tbsp Baking Powder1/2 tsp Salt
- Add your choice of milk/liquid and mix until combined, it will be thick1 cup Milk
- Fold your apple chunks through the cake batter and flatten out.6 Apples
- Sprinkle brown sugar evenly over the surface of the cake batter.1/2 cup Brown Sugar
- Dollop your ghee/butter/coconut oil, or whatever you choose to use over the surface of the cake batter.1/4 cup Ghee or Butter or Fat of choice
- Pour the 4 cups of boiling water gently over the cake.4 cups Boiling Water
- Bake for approximately 40mins, or until the sauce is all bubbly at the edges and the cake has a crisp top on it in the middle, this is very forgiving though!
Video
Notes
I've been playing around with the milk quantities and I have decided to make the recipe more friendly, just adding one cup of milk to begin with to get that thick pudding consistency and then drizzle in a little more if you need to get the batter to come together if you are having issues, I've found starting with the smaller amount beneficial!
The longer you let it rest, the less sauce you will have, the cake will suck it up and it will no longer be liquid, still super tasty!