“These pudding cakes are so delicious, it’s a bit like pudding underneath with cake on top. This makes the most of fall fruit from the Okanagan.” –Kaelin Whittaker, Awn Kitchen
| 4-6 | apples or pears (depending on size) |
| 125 g | flour |
| 2 t | baking powder |
| ½ t | salt |
| 125 g | granulated sugar |
| 200 g | full-fat milk |
| 75 g | unsalted butter, melted and cooled |
| 1 lg | egg |
| 75 g | dark brown sugar |
| 2 T | golden syrup |
Preheat the oven to 350ºF. Butter a 9×9 baking dish well and fill ½ with peeled and sliced apples or pears.
Mix the flour, baking powder, salt, sugar, milk, melted butter and egg. Whisk together using a hand mixer for 2-3 minutes until pale in colour. Pour over the apples or pears.
Place the brown sugar and syrup into a small saucepan with 125g of water. Slowly dissolve the sugar before turning up the heat and bringing the syrup to the boiling point. Pour over the batter—it will be thin and might seem like you’re doing something wrong, but I promise it’s right!
Bake for 35-40 minutes until the apples are tender and the cake is golden. Leave to cool for 10 minutes, serve warm with softly whipped cream.