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Autumn Fruit Pudding with Maple Sauce

Use Flexible Mould - 6837

This is such a delicious recipe and can be served as a pudding or a cake.

You can use any combination of fruits that you have available.

Serves 6 – 8

Cake

225g ( 8oz) soft margarine
225g ( 8oz) light Muscovado sugar
3 eggs, medium
75g ( 3oz) hazelnuts, chopped
grated rind of 1 lemon
225g ( 8oz) self raising flour
2 teaspoons baking powder
2 medium sized Bramley cooking apples, peeled and cored
1 teaspoon ground cinnamon

Topping

450g ( 1lb) mixed autumn fruits e.g damsons, red plums, apple, pear, blueberries, blackberries etc
50g ( 2oz) hazelnuts, chopped
25g ( 1oz) light Muscovado sugar

Sauce

75g ( 3oz) unsalted butter
6 tablespoons Maple syrup
200ml carton crème fraiche
few blueberries or blackberries

Preheat oven to 180ºC, 350ºF, Fan oven 160ºC, Gas mark 4

Put the margarine, sugar, eggs, hazelnuts and lemon rind into a large bowl.

Sift together the flour and baking powder and add to the bowl.

Beat together well for about two minutes until the mixture is light and creamy.

Stand the mould on a baking tray.

Spoon half the mixture into the mould and spread evenly.

Grate the apple in an even layer over the cake mixture.

Sprinkle the cinnamon over the apple.

Carefully spoon the remaining cake mixture over the apple and spread it over gently and evenly.

Topping

Prepare the fruits – stone and halve the damsons, stone the plums and cut into quarters.
Core the apples and pears and slice quite thickly ( do not peel ) Pick over the blueberries and blackberries.

Arrange the fruits over the top of the cake.

Put the hazelnuts into a small bowl and add the sugar. Mix together thoroughly.

Sprinkle evenly over the fruits.

Bake for 1 ¼ - 1 ½ hours until firm and well risen and a skewer very carefully inserted into the cake comes out clean.

Makes sure the top does not brown too much – check periodically and cover loosely with a sheet of aluminium foil if necessary.

If serving as a cake

Leave the cake to cool completely in the mould then turn out onto a cooling rack or serving plate.

If serving as a pudding

Leave to cool and firm for a few minutes then turn out carefully onto a serving plate. Keep warm.

Maple sauce

Put the butter into a small saucepan and add the Maple syrup. Stir in the crème fraiche and bring to the boil over a gentle heat. Stir well and boil gently until the sauce is slightly thickened and turns the colour of butterscotch. Stir the blueberries or blackberries into the sauce just before serving ( if you add the fruit whilst cooking the sauce the mixture will turn purple)

To serve as a pudding

Place a slice of the cake into a bowl and pour on a little Maple sauce.

Cake suitable for freezing

Related Products:

Flexible Silicone Square Mould

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