Apple, Berry & Cinnamon Pudding

This Apple, Berry & Cinnamon Pudding Sponge Pudding got us through to the South East Regional Finals of The School Chef Of The Year 2017 competition. It’s an apple, berry and cinnamon sponge, served with a delicious toffee sauce. It went down a treat when we put it to the taste-test with a group of pupils at The Sholing Technology College.

Information

• Preparation time: 25 minutes

• Cooking time: 30 minutes

• Serving size: 4 portions

Ingredients

• 71g plain flour (half wholemeal, half white)

• 8g baking powder

• 200g eggs

• 56ml vegetable oil

• 80g caster sugar

• 75ml evaporated milk light

• 5g cinnamon

• 175g eating apples

• 110g frozen fruits of the forest

• 15g butter

• 10g demerara sugar

• 1 orange

• 1g icing sugar 

1.       To make the sponge, place eggs, oil, and 25ml of evaporated milk into bowl and mix together.

2.       Add the dry ingredients (flour, baking powder, cinnamon, 50g of the caster sugar) and beat for approx. 2 to 3 minutes until fully incorporated.

3.       To make the compote, peel, core, and cut the apple into pieces.

4.       Colour in a pan with butter and 30g of the caster sugar; don’t allow to soften.

5.       Add the berries, and allow to break down slightly in the residual heat of the pan.

6.       Add the zest, and the juice of 1 orange.

7.       Divide the compote between individual serving dishes.

8.       Divide and spoon the sponge mix on top of compote in the dishes.

9.       Bake in oven at approx. gas mark 4/180 c for approx. 20-30 minutes, until cooked through.

10.    After allowing to cool slightly, dust with sieved icing sugar prior to serving.

11.    To make the toffee sauce, put the demerara sugar in a saucepan and melt slowly over medium heat.

12. Slowly add evaporated milk, beating mixture together until it becomes a smooth sauce