Ingredients
- 4 Granny Smith apples, peeled
- ¼ cup brown sugar
- 175g unsalted butter, at room temperature
- 175g caster sugar
- 3 eggs
- 175g self-raising powder
- 2 tsp ground cinnamon
- 1 tsp finger lime powder
- ½ tsp bay leaf powder
- ½ tsp ground ginger
- ¼ cup milk
- 2 tsp vanilla extract
- 150g honey
- sour cream, hibiscus and toasted macadamias, to serve
Instructions
Preparation time: 10 minutes
Cooking time: 3½ hours
Serves: 4-6
1 Chop half the apples and combine with the brown sugar and ¼ cup water in a saucepan, then simmer until a sauce forms. Slice the remaining apples and mix in.
2 Beat the butter and caster sugar until very light, then add the eggs one at a time. Sift the flour and spices, then fold in with the poppyseeds, add the milk and vanilla a little at a time, until smooth.
3 Pour the honey into the bottom of a well-buttered 1.5L pudding mould, then top with the apples. Spoon the batter on top, then fit the lid. Steam for 3 hours, until firm, then turn out and serve with sour cream, hibiscus and toasted macadamias.