Prep 30 mins
Cook 2 hrs 10 mins
My mother and I make this for dessert all the time. The whole family loves it and it is usually all eaten in 5 minutes! I have found that the granny smith apple is the perfect apple for this pudding.
- 1⁄2 cup brown sugar
- 1⁄4 cup cream
- 60 g butter
- 1⁄4 teaspoon vanilla essence
- 2 -3 apples, peeled, quartered and cored then make slices almost through in each quarter to make fan shape
- 1⁄3 cup pecans, nut pieces
- 90 g butter
- 1 cup caster sugar
- 3⁄4 teaspoon vanilla essence
- 3 eggs
- 1 1⁄3 cups self raising flour
- 1⁄2 cup cold water
- Combine the brown sugar, cream, 60g butter and 1/4 teaspoon vanilla in a saucepan.
- Bring to the boil, reduce heat and simmer for 3 minutes.
- Pour into a greased 20cm round cake pan and allow to cool.
- Arrange the apples, cut sides down, over the toffee. Fill the spaces with pecan nut pieces.
- Cream the 90g butter ,caster sugar and 3/4 teaspoon vanilla essence, until light and fluffy.
- Add the eggs, one at a time, beating them well after each addition, then continue beating until fluffy.
- Gently fold in the flour and water. Spoon the mixture over the apples and bake in a slow oven for 1 hour and 40 minutes, or until cooked when tested with a skewer.
- Allow to stand for 5-10 minutes, then carefully turn out onto a serving dish.
- Serve warm with lashings of cream.
turned out perfectly, by far the best and easiest dessert I have made in a long time!!