Apple Chocolate Pudding

READY IN: 1hr 30mins




  • 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.