Warm Apple & Cinnamon Pudding

YIELD: ± 2 kg (Makes half insert)


500 g (1 sachet) Master Sweet Batter R/P (08169050)

15 g (11⁄2 Tbsp) Bicarbonate of soda

5 g (2 tsp) Cinnamon, ground

440 ml (13⁄4 cup) Water

100 g (2 large) Eggs

65 g (3 Tbsp) Apricot jam

15 ml (1 Tbsp) White vinegar

385 g (1 can) Pie apple


350 g (1 3⁄4 cup) Sugar, white

4 g (2 tsp) Cinnamon, ground

190 g (3⁄4 cup) Butter/Margarine

440 ml (13⁄4 cup) Milk


Preheat an oven to 160°C. Grease a half insert with non-stick spray. Sift together the Master Sweet Batter R/P, ground cinnamon and bicarbonate of soda. Whisk together the water, eggs, apricot jam and vinegar for ± 1 minute. Add the wet ingredients to the dry ingredients and mix gently to combine. Whisk for ± 1 minute to form a smooth batter. Gently mix in the pie apples (chop up the larger pieces if necessary). Pour the batter into the half insert and spread to form an even layer. Cover tightly with foil. Place on a rack in the centre of the oven and bake for ± 30 minutes or until the sponge is cooked through the centre. Bake immediately. Do not let the batter stand for longer than 10 minutes before baking. Make the sauce: Add the sugar, cinnamon, butter/margarine and milk to a saucepan. Bring to a simmer, melting the butter and dissolving the sugar. Simmer for ± 5 minutes, stirring occasionally. Remove the sponge from the oven. Remove the foil and prick the sponge with a fork. Gently pour the hot sauce evenly over the sponge, cover again with the foil and allow to stand for ± 10 minutes to absorb the sauce. Remove the foil and cut into squares to serve.