Spiced Apple Pudding with Brandy Cream & Apple Crisps

Enjoy this Christmas pudding for Christmas pudding haters. Light and super moist with apples, spiced with warming ginger and cinnamon, and drenched in brandy cream, this pudding has got the star power to satisfy and enchant at your Christmas table. Dehydrate apples in the oven for delicious apple crisps that you can enjoy on its own or alongside your pudding. You can swap the brandy for baileys or your favourite cream liquor for quite the cheeky pudding. Now tuck into your new favourite pudding!

 

Ingredients                    

For the apple crips

1 apple (I used a mix of Braeburn & Gala)

1 tsp caster sugar

A generous pinch of ground cinnamon 

                      

For the spiced apple pudding  

2 large free-range eggs

100ml rapeseed oil

200ml warm milk

3 apples, cored and chopped

1 tbsp lemon juice

75g light muscavodo sugar

75g caster sugar 

1 tsp ground cinnamon 

1/2 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp ground allspice

200g self raising flour

1 tsp baking powder

 

For brandy cream

100ml milk

300ml double cream

1 vanilla pod

4 tbsp light muscovado 

2 tbsp brandy

A generous pinch of ground turmeric

        

You will need

1 litre pudding tin or oven-safe pudding basin

                                           

Let’s get baking! 

1. For the apple crisps: Heat the oven to 160C/ 140C fan/ gas mark 3. Core the apple and slice thinly. I used a mandolin for an easy job of it.

2. Line a baking tray with parchment paper. Mix the sugar and cinnamon in 2 tsp of water, brush the mixture on both sides of the sliced apple and place in one layer on the prepared baking tray. Bake in the middle of the oven for 40 - 60 minutes until crisp. Check the apple slices at 20 - 30 minutes and turn over halfway through. Once dehydrated, remove from the baking tray and place in a bowl or in an airtight jar until ready to use.

3. For the spiced apple pudding: Heat the oven to 200 ̊C/180 ̊C fan/gas mark 6. Grease the inside of the pudding tin or in a 12-cup cupcake tin and dust the entire surface with flour, shaking off any excess.

4. In a large bowl, lightly whisk the eggs and oil and set aside. Pour the warm milk, apples and all other ingredients for the pudding into a food processor and blend until smooth. Tip the mixture into eggs and mix to combine. Sift in the flour and baking powder and mix well to combine. 

 4. Pour the batter into the tin and bake in the middle of the oven for 40 - 50 minutes until a skewer of small knife comes out clean. 

5. A few minutes before taking the pudding out of the oven, prepare the bandy cream sauce. Slit the vanilla pop and scrape the seeds. Pour the milk into a saucepan, add the vanilla seeds and pod and bring to a simmer. Add the sugar, brandy, sugar and turmeric and whisk to combine. Set aside and remove the pudding from the oven. Use a skewer or paring knife to poke into the pudding and pour about half go the brandy cream all over the pudding. Leave to sit for 10 minutes and then turn over onto a wide lipped plate. 

6. Pour over some more brandy cream if you like and crown the pudding with some apple crips!