The Crazy Kitchen: Apple & Rhubarb Saucy Pud

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Sunday, 31 August 2014

Apple & Rhubarb Saucy Pud

I first came across this method of making a saucy pudding in late 2000, in a recipe booklet picked up in the hospital shop whilst attending a prenatal appointment during my first pregnancy. It was a recipe book full of 'Holiday Recipes', and as it was to be our first Thanksgiving and Christmas living in the US I decided that I needed to embrace the American life and try some of these alien looking meals and desserts.  When I followed the recipe for the first time I thought I'd made a mistake as it looked terrible - who puts a watery sugary liquid on top of cake batter? I gave it the benefit of the doubt and was amazed once the pudding came to the end of the cooking time and the sugary water had magically found its way underneath the batter and turned into a delicious caramel sauce.

I've made the pudding a few times since, but my favourite version has apples and cinnamon added. This time I decided to add some rhubarb from the garden along with the apples that had fallen from our tree.

Apple & Rhubarb Saucy Pud

Apple & Rhubarb Saucy Pud

115g butter, softened
115g caster sugar
3 eggs
115g self raising flour
1 tsp cinnamon
400g prepared eating apples & rhubarb, chopped
130g soft dark brown sugar
400ml cold water
  • Beat the butter and caster sugar together until light and creamy
  • Beat in the eggs one at a time
  • Fold in the flour and cinnamon, until well combined
  • Stir in the apple & rhubarb
  • Pour the batter into a buttered baking dish
  • Combine the dark brown sugar and water together
  • Pour over the batter
  • Bake in a preheated 170C oven for 40 -50 minutes
Apple & Rhubarb Saucy PudApple & Rhubarb Saucy Pud Apple & Rhubarb Saucy Pud


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