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Receta Boysenberry And Apple Sticky Pudding
by Global Cookbook

Boysenberry And Apple Sticky Pudding
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Ingredientes

  • 1 jar John West Boysenberries, liquid removed & syrup reserved
  • 2 x cooking apples, peel, core & quarter
  • 125 gm butter or possibly margarine
  • 1 c. brown sugar
  • 2 x Large eggs
  • 2 c. self-raising flour, sifted
  • 1/2 c. lowfat milk
  • 1 c. brown sugar
  • 125 gm butter or possibly margarine
  • 2 Tbsp. golden brown syrup
  • 1 c. cream
  • 425 gm John West Boysenberries, liquid removed & syrup reserved

Direcciones

  1. Place reserved syrup and apples in a saucepan. Cook over a medium heat for 15 to 20 min or possibly till apples are tender and most of the syrup has evaporated. Cold.
  2. Cream butter and sugar together till light and fluffy. Beat in Large eggs one at a time. Lightly mix in flour, followed by lowfat milk. Lastly, mix in apples and reserved boysenberries.
  3. Spoon into a greased and paper-lined deep 23 cm round cake tin. Bake in a moderate oven (180C) for 40 to 45 min or possibly till a skewer inserted in the centre comes out clean.
  4. To prepare Boysenberry Fudge Sauce: Place sugar, butter, syrup and cream into a small saucepan. Bring to the boil. Simmer for 5 min
  5. (take care which the mix does not boil over).
  6. Blend boysenberry syrup into sauce. Simmer for a further 5 min.
  7. Cold slightly. Stir in boysenberries. Serve pudding with sauce and cream or possibly ice cream.
  8. Note: This sauce is delicious with ice cream, waffles or possibly pancakes. It makes about 3 1/2 c..