Friday, 11 October 2013

Chocolate Toffee Apple Pudding (Carrot, Apple & Banana!)

FULL Recipe below! 
My family could NOT believe there was this much fruit and
veg in the pudding!

Once the cocoa and vanilla were added it looked and smelled like
traditional chocolate cake batter! There was a slight
carrot smell but that went away with baking.  

Don't be afraid... dit sal in-meng! 

The hard part was not tasting too many spoonfuls! If you feel the batter
it will feel slightly gritty, but the fruit and veg soften in the oven!

The toffee apple sauce. I would have preferred it a little smoother but... 

The baked pudding! Steaming, wet and chocolatey! See the clean knife?
That, and the SMELL let you know that this baby is READY to come out of the oven!

Managed to get a half-shot before gobbling up the slice!
Would have been PERFECT with custard of fresh cream.
Next time! 

Chocolate Toffee Apple Pudding
(Carrot, Apple & Banana!)
2 large carrots - peeled and chopped.
1 large apple - peeled and chopped.
3 big bananas - peeled and chopped.
4 heaped tsp cocoa
2 tsp vanilla essence

100g Softened margarine or butter

150g Self Raising Flour
50g Corn Flour
100g brown sugar*
1 level tablespoon baking powder

Toffee Apple Sauce
1 x apple, peeled, diced finely
4 heaped tablespoons brown sugar*
1 Tablespoon margarine or butter**
Level teaspoon baking powder

*for a sugar free option try using agave syrup
**for a margarine or butter free option try using coconut oil.

  1. Puree the fruit and veg (raw), add the cocoa and vanilla essence and mix with a food processor. I did it all with my Kenwood hand-held in one jug – no mess no fuss.
  1. In a separate bowl, place dry ingredients together and mix.
  1. Add pureed fruit/veg/cocoa mixture and add softened margarine/butter – mix lightly until blended. Add baking powder at the last moment, mix and pour into the pre-form cake tin.
  1. Bake at 180C for about 20 – 30 minutes. When the knife comes out clean – you’re ready to go!
  1. SAUCE: Sautee the apple in a non-stick pan, add margarine or butter and sugar, bring to the boil. Take off the heat and add the baking powder. Whisk lightly and set to cool. Puree the sauce and get it as smooth as possible! Pour over the pudding and wait to cool. (If you can wait!) Believe it or not this sauce is even better the next day!

For a “Malva Pudding” version of this – add only one teaspoon cocoa and 2 Table spoons of Apricot Jam to the fruit and veg mix!  

All of the flavour and not much guilt! 

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