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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
- (take care which the mix does not boil over).
- 5. Blend boysenberry syrup into sauce. Simmer for a further 5 min.
- Cold slightly. Stir in boysenberries. Serve pudding with sauce and cream or possibly ice cream.
- Note: This sauce is delicious with ice cream, waffles or possibly pancakes. It makes about 3 1/2 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 8 servings | |
| Calories 661 | |
| Calories from Fat 289 | 44% |
| Total Fat 32.89g | 41% |
| Saturated Fat 20.2g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 140mg | 47% |
| Sodium 633mg | 26% |
| Potassium 240mg | 7% |
| Total Carbs 88.2g | 24% |
| Dietary Fiber 1.8g | 6% |
| Sugars 60.88g | 41% |
| Protein 6.4g | 10% |
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