This is from a book called Celebrating Chocolate written by Beverley Sutherland Smith.This pudding is light, not too sweet and has a moist, almost sticky texture.It looks like a cake and can be served as one and slices beautifully once cooled. I also substituted flaked almonds instead of the walnuts and apricots can also be use in place of apples.Just divine served with the cream.
- 425 g apricots or 425 g apples, pie-packed
- 2 tablespoons sugar
- 2 teaspoons lemon juice
- 125 g butter, cut into small pieces
- 3⁄4 cup sugar
- 1 egg
- 1 1⁄4 cups flour
- 1⁄2 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1⁄2 teaspoon cinnamon
- 60 g chocolate, cut into tiny pieces
- 1⁄4 cup sultana
- 1⁄4 cup walnuts, chopped
- icing sugar, to dust
- Preheat oven to moderate - 180°C.
- Butter base and sides of a 20cm cake tin and line base with non-stick baking paper.
- Mix pie-pack fruit with 2 tablespoons of sugar and lemon juice and set aside.
- Cream butter and sugar until light and fluffy.
- Add egg and beat well.
- Sift flour, baking powder,bicarb and cinnamon over top and mix. This forms a very stiff mixture.
- Stir in fruit mixture (apple or apricot), chocolate, sultanas and nuts. Mix well.
- Tip mixture into prepared tin and bake in preheated oven for 50-60 minutes or until firm to touch on top.
- Leave to cool for 5 minutes before inverting on to a serving plate. Dust with sifted icing sugar.
- Serve with vanilla or brandy custard, ice-cream or lightly whipped cream sweetened with a few drops of vanilla and a little castor sugar.
- Note: I prefer this served warm, so with the left overs I zapped each individual slice in the microwave for about 15 seconds and it was just right.
- Note: I also used a 385g can of pie apples as this was all I had on hand and it was perfect.