Donna Hay made these beautiful little puddings and I really wanted to try them out. Gorgeous as they were, I found them a little too sweet for my taste. They were very quick and easy to make requiring just what you have in your fruit bowl and pantry. I found that this recipe made 8 puddings but if you use ramekins to make them instead of muffin tins you would probably only get 6.
I also found the cooking time to be less than quoted in the recipe, but again that will vary from oven to oven.
So if you are looking to impress a few of your friends without spending a lot of time in the kitchen, then try this. Served with ice cream or cream or Crème Fraîche, life couldn't be any sweeter
Little Tiny Apple Puddings
Please note the changes I made to the recipe are in italics.
Ingredients
1 very small Pink Lady Apple
100 g caster sugar
110g unsalted butter
1 teaspoon Golden Syrup
100g self raising flour
1 teaspoon baking powder
100g butter melted
3 eggs
1 tsp vanilla
Grease 6 ramekins or 8 large muffin tins
- Take the apple and cut it into 1 cm rings, leave the peel on
- Add 1 teaspoon of Golden Syrup to the muffin pan then place a slice of apple on top of the Golden Syrup.
- Add batter mixture until it reaches the top of the muffin pan (they will rise a little higher than this)
Leave in the tin for around 5 minutes, take out and invert on to a small serving plate to show the apple on the top and serve.
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