Ingredients

Serves 6

Apple Sultana Pudding

Pudding:
125g butter
1 cup castor sugar
1 tsp vanilla
1 tsp cinnamon
3 eggs
3 Jazz apples, peeled and grated
½ cup cream
1 ¾ cups SR flour
½ tsp baking powder
½ cup sultanas
Boiling water


Butterscotch Sauce:
125g butter
1 cup brown sugar
4 tbsp golden syrup
1 cup cream


Jazz Apple Raspberry Crumble

Makes 4 single serves
 
4 x JAZZ apples (peeled, cored and diced)
½ cup frozen or fresh raspberries
1 tbsp lemon juice
1tbsp brown sugar
 
Crumble:
1 tbsp plain flour
1 cup oats
½ cup brown sugar
50 g butter melted
½ cup chopped hazelnuts
Shredded coconut

To serve:
Vanilla Jalna yoghurt, thickened cream or vanilla ice-cream
 

 

Method

Jazz Apple and Sultana Pudding with Butterscotch Sauce

Pudding:
1. Pour boiling water over sultanas to cover them. Set aside for 10 minutes.
2. Beat butter, sugar, cinnamon, and vanilla till thick and creamy, add eggs one at a time. Beat till combined.
3. Sift flour and baking powder together. Add to mixture alternately with the cream.
4. Fold in the drained sultanas and the apple.
5. Bake in muffin tins  at 190˚C for 12 – 14 mins.
6. Serve with ice cream and Butterscotch Sauce.
 
Butterscotch Sauce:
1.  Place butter and brown sugar and golden syrup in a saucepan over medium heat. Stir till melted and combined.
2.  Add cream and bring sauce to the boil, boil for 5 minutes. Remove from heat and serve with puddings and ice cream.
 

Jazz Apple and Raspberry Crumble

Preheat oven 180°C.

1.  In a saucepan combine apple, lemon juice and sugar and cook until apples are softened (5 mins).  Add raspberries then divide evenly into ceramic cups or single serve bowls.
2. Combine crumble ingredients oats, brown sugar, plain flour, hazelnuts and melted butter.
3.  Place crumble onto apple mixture and sprinkle with shredded coconut
4.  Bake for 15 - 20 minutes until golden.
5.  Serve with Jalna vanilla yoghurt, thickened cream or vanilla ice-cream