Not included in this recipe
Servings
-
14
+
75ml (75g) Sugar
Sugars, Granulated
½ tsp (3ml) Ground Ginger
Spices, Ginger, Ground
1 tsp (5ml) Ground Cinnamon
Spices, Cinnamon, Ground
5 grams Ginger Root, Raw
Ginger Root, Raw
3 Units Apples, Raw, Without Skin
Apples, Raw, Without Skin
3 Eggs
Egg, White, Raw, Fresh
21 tsp (10ml) Vanilla Essence
Vanilla Extract
180ml (90g) Cake Flour
Wheat flour, whole-grain
1 teaspoon Baking Powder
Baking Powder
1 Can (290g) NESTLÉ Dessert & Cooking Cream
Nestle Dessert & Cooking Cream
½ Cup (125ml) Boiling Water
Boiled Water
1 Can (385g) NESTLÉ Full Cream Sweetened Condensed Milk
Nestle Full Cream Sweetened Condensed Milk
¼ Cup (60ml) Butter
Butter, Without Salt
Instructions
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Baking dish
Pan
Spoon
Whisk
Oven
Sieve
Bowl
1 of 3
4'
Make the Base
Check
Preheat the oven to 180°C. Toss the fruits together and arrange in a greased heatproof dish.
2 of 3
30'
Bake the Sponge Cake
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Cream the sugar, eggs and vanilla together in a bowl. Sift the flour and baking powder over the mixture and gently fold together. Spoon the mixture over the fruit and bake for 25 – 30 minutes.
3 of 3
7'
Prepare the Sauce
Check
Place cream,water, condensed mil and butter into a pan and cook over a medium heat for 5 – 7 minutes. After removing the sponge from the oven, pour half of the sauce over the top of the hot pudding and allow to stand for 3 minutes before serving. Serve with the remaining sauce.
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