Food Category

Apple and cranberry pudding with orange syrup recipe

Back to search results

Created by Tony Chiodo

Add a comment

Enlarge text

Rate this recipe

Cuisine: Modern Australian
Makes 2 puddings

This is a classic autumn’s day dessert. Simply make a cake batter, fold in the fruit and steam under pressure. Alternate the fruit if you wish, trying fresh apricots or blood plums instead of the cranberries.

Ingredients

1 cup coconut flour or wholemeal spelt flour
1 cup unbleached spelt flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon ground allspice
Sea salt
¾ cup apple juice
3 tablespoons soy milk
½ cup rice syrup or maple syrup
2 teaspoons finely grated orange zest
¼ teaspoon natural vanilla extract
2 apples, peeled cored and diced
1 cup cranberries (fresh or frozen)
1 cup toasted and chopped walnuts

GLAZE
½ cup orange juice
½ cup maple syrup
1 teaspoon kuzu or arrowroot
dissolved in 1 tablespoon
cold water

View conversion table

Preparation

Combine the coconut flour, spelt flour, bicarbonate of soda, baking powder, cinnamon, allspice and a pinch of sea salt in a large bowl and whisk to aerate.

In a separate bowl, combine the apple juice, soy milk, rice syrup, orange zest and vanilla and whisk to combine.

Fold into the flour mixture with a wooden spoon until just combined. Fold in the diced apples, cranberries and walnuts and mix well.

Lightly oil two 500 ml pudding tins and line with muslin cloth. Spoon the mixture evenly between each tin. Cover the top of each with a square of baking paper, then wrap a piece of foil tightly over the top, securing the ‘lids’ with kitchen string.

Place the puddings in a large, deep saucepan and pour in enough hot water to come two-thirds up the side of the tins – you may need to do this in two batches. Bring the water to the boil, cover the saucepan with a tight-fitting lid and simmer over low heat for 90 minutes, making sure the water level is kept high and re-filling with water as needed. Allow to cool for 15 minutes, then turn out onto plates.

To make the glaze, bring the orange juice and maple syrup to the boil in a saucepan over high heat. Add the kuzu mixture to the pan and stir for 2 minutes, or until the syrup is thick and clear. Ladle the glaze over each pudding. Serve warm or at room temperature.

If you enjoyed this Apple and cranberry pudding with orange syrup recipe then browse more Modern Australian recipes, dessert recipes, cake recipes, healthy recipes and our most popular hainanese chicken rice recipe.

Modern Australian Restaurants

Displaying 10 of 594 Modern Australian Restaurants.

	Restaurant	Book Online	Suburb
1.	Valentino's		Northbridge
2.	Smithfield Tavern		Smithfield
3.	Benny's Bar & Cafe		Fremantle
4.	Arch Rival		Palmerston
5.	Stirling Hotel		Stirling
6.	Mahogany Inn		Mahogany Creek
7.	Morning Star Estate		Mt Eliza
8.	Anise		City
9.	Artespresso		Kingston
10.	The Boat House by the Lake		Barton

View all Modern Australian restaurants | Start a new search

Comment on this recipe

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.