[guide.chat] Apple pudding recepie

From: "Carol O'Connor" <missbossyboots33@xxxxxxxxx>
To: "guide Chat List" <guide.chat@xxxxxxxxxxxxx>
Date: Sun, 21 Aug 2011 09:14:29 +0100
Apple Pudding Cake With Cider Crunch Topping
 From Seriously Good Gluten-Free Baking Talking Book Number: 404226
 This is a Cross between a cake and a bread, very moist and absolutely 
delicious.  The fruit gives it a close texture, a bit like old-fashioned bread 
pudding.  This is a bit of a west country treat with the cider topping 
especially if you serve it with generous dollops of clotted cream.
 Makes 1 20 cm round cake
 Preparation Time: 20 minutes, plus 2 hours soaking time Cooking Time: 1 hour
 Ingredients:
 For The Cake: 175 G mixed dried fruit 75 G sultanas 100 ml dry cider vegetable 
oil for oiling 225 G gluten-free flour 1 tablespoon baking powder 2 teaspoons 
mixed spice 175 G cooking margarine 175 G soft light brown sugar 3 medium eggs, 
beaten 3 eating apples
 For The Cider Crunch Topping: 25 G demerara sugar 2 teaspoons dry cider
 Method:
 Place the dried fruit in a bowl and pour the cider over, set aside for a 
couple of hours to soak.
 Preheat the oven to 180 degrees Celsius/gas mark 4.
 Oil a 20 cm round loose-bottomed cake tin and line with baking parchment.
 Sift the flour, baking powder and mixed spices together.  
 Using a hand held electric mixer Cream the margarine and sugar together in 
another bowl until fluffy and light.  Gradually beat in the eggs along with 2 
tablespoons of the flour mixture.
 Next, Grate 1 of the apples including the skin into the creamed mixture then 
chop a second apple into small chunks and fold them into the cake batter along 
with the rest of the flour mixture.  Now add the soaked dried fruit and its 
liquid and combine the mixture evenly.  Peel and core the remaining apple.  
Slice the remaining apple and reserve the slices to put on top of the finished 
cake.
 Spoon the cake mixture into the prepared tin.  Press the reserved slices of 
apple into the top of the cake, sprinkle the cake with 2 teaspoons of the 
demerara sugar and bake for about 1 hour or until well risen and a skewer 
inserted into the centre comes out clean.  Cool in the tin for 30 minutes and 
then turn it out on to a wire rack to cool completely.
 Make the cider crunch topping just before serving.  Mix the cider with the 
remaining demerara sugar to make a wet paste.  Dot the cider crunch paste over 
the cake.
 To store the cake: the cake with keep fresh for 1 week without the topping in 
an air tight container.  To freeze: wrap the cake without the topping in baking 
parchment and foil and freeze in an air tight container.  Defrost for 1 to 2 
hours and top with the cider crunch topping after defrosting.
[guide.chat] Apple pudding recepie

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