Saturday, July 27, 2013

Spiced apple and ginger pudding

Despite the short respite we've had from the wintery cold two weeks ago, I'm still feeling the chill in the air.  So it's only appropriate that I continue with the winter warming dessert theme!  

Last weekend, I decided to spontaneously prepare a "Christmas in July" dinner which led me to baking a pie with homemade (rough) puff pastry and these little "puddings" (which I'd like to add proudly was all done in the space of 3 hours, whoa!).

These may not look like the cute little puddings I was hoping they would be.  In fact, I was rather disappointed these came out looking like plain ol' muffins (not that there's anything wrong with that - I just had a completely different vision in mind!).  I was very tempted to do individual sticky date puddings, but after a period of making (and solely consuming) sticky date cake practically every week for almost 3 months many many years ago, I guess you can say that I don't have quite the same fervour for them as I once did!

C and I started a tradition of having french toast topped with caramelised spiced apples for breakfast on Christmas morning, so I had to somehow incorporate this into our Christmas in July feast.  I decided to turn the sticky date pudding into a spiced apple pudding with cinnamon, nutmeg and ginger, topped with a butterscotch sauce.  Unfortunately, these didn't turn out that rich dark brown colour that is reminiscent of sticky date (and neither did it have that same kind of fluffiness). Despite this, they were still a hit!
These puddings/muffins (whatever you want to call them) tasted great on their own, however add the butterscotch sauce and these were absolutely delicious!  Perfect for a winter's day!

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