I usually always over-cook. I blame it on growing up in a family of six where I got used to cooking for many hungry mouths. But that was 20 odd years ago you say… yep it was, and despite the fact that I’ve lived alone then with now hubby as just the two of us for many years since then, I have never really figured out how to adjust my portions. Leftovers galore.
But the baby is eating family food and eating with great gusto – his mouth wide open like a hippo for every mouthful and suddenly I have a new problem and a bit of fear creeping in. I am going to have to cook more. Suddenly, there are no left overs. Some nights there’s not even seconds! My kids have always been great eaters – Miss T is an absolute pain at breakfast time with her incessant indecision, but the lunchbox comes home empty (except the nibbled cookie told you about yesterday) and her dinner plate is always clean first so I shouldn’t complain. And Aston, well if you know him, you’ll know he is an eater from waaaaay back, although he has inherited my Dad’s penchant for dinner time chat and spends way more time talking than chewing which means the whole family has licked their plate clean when he’s only onto his third or fourth mouthful! It’s painful! Kid can eat though.
I read someone on Instagram yesterday who has older kids sharing that her secret for keeping growing boys full is summed up in one word: PUDDING! It makes sense. I am pretty sure that’s why my Nan always served pudding – she had 4 boys and one daughter!
As a special treat to follow up our Corned Silverside from Greenmeadows Beef which was seriously yum (with waxy potatoes, carrots, cabbage and lathered in the requisite mustard sauce) I made this Caramel Apple Pudding and topped it with freshly whipped cream. It was oh so perfect.
And talk about success. Everyone went to bed full, even Aston who nearly missed out because he couldn’t stop talking and was still eating dinner when everyone else had finished dessert!
- 4 large Granny Smith apples, peeled, cored, sliced 1cm thick
- 1 2/3 C plain flour
- 2 teaspoons baking powder
- 3/4 C caster sugar
- 200ml milk
- 150g unsalted butter, melted
- 2 eggs, beaten
- 3/4 C brown sugar
- 1/2 C golden syrup
- 300ml water
- Icing sugar and freshly whipped cream, or vanilla ice cream to serve
- Preheat the oven to 180°C. Grease a 2.5-litre baking dish.
- Spread the apples in the dish evenly.
- Into the bowl of a stand mixer, sift flour and baking powder. Add caster sugar, milk, butter and the beaten egg. Beat until completely mixed. Pour this mixture over the apples.
- Put the brown sugar, golden syrup and water in a small pot over medium heat. Stir until the sugar dissolves and then bring to the boil without stirring.
- Pour the liquid mixture over the back of a spoon to pour over the pudding. Using the spoon ensures the mixture doesn't get a big hole in it from the hot syrup.
- Bake for 40-45 minutes or until the top is golden and a skewer comes out clean.
- Cool a little before dusting with icing sugar to serve.
- Plate up and serve with lashings of whipped cream or a scoop of icecream on the side.
- I only poured half the syrup mixture over the pudding and reserved the remainder to drizzle over the cooked pudding with the cream.
- You could leave the syrup off altogether if you're concerned with sugar levels. It doesn't need it. It would be perfect with just cream or icecream to serve. Obviously it's not Caramel Apple Pudding then, just Apple Pudding!