Apple Chocolate Pudding Recipes

APPLE CHOCOLATE PUDDING

Steps:

• Preheat oven to moderate - 180°C.
• Butter base and sides of a 20cm cake tin and line base with non-stick baking paper.
• Mix pie-pack fruit with 2 tablespoons of sugar and lemon juice and set aside.
• Cream butter and sugar until light and fluffy.
• Add egg and beat well.
• Sift flour, baking powder,bicarb and cinnamon over top and mix. This forms a very stiff mixture.
• Stir in fruit mixture (apple or apricot), chocolate, sultanas and nuts. Mix well.
• Tip mixture into prepared tin and bake in preheated oven for 50-60 minutes or until firm to touch on top.
• Leave to cool for 5 minutes before inverting on to a serving plate. Dust with sifted icing sugar.
• Serve with vanilla or brandy custard, ice-cream or lightly whipped cream sweetened with a few drops of vanilla and a little castor sugar.
• Note: I prefer this served warm, so with the left overs I zapped each individual slice in the microwave for about 15 seconds and it was just right.
• Note: I also used a 385g can of pie apples as this was all I had on hand and it was perfect.

APPLE-CHOCOLATE CHIP BREAD PUDDING

Steps:

• Preheat the oven to 250 degrees F. Spread the bread on a baking sheet and bake until crisp, about 30 minutes; let cool. Meanwhile, butter a 9-by-13-inch baking dish; set aside.
• Combine the milk, sugar and salt in a medium saucepan over medium heat, stirring occasionally to dissolve the sugar; remove from the heat and let cool slightly. Whisk the eggs, egg yolks and vanilla in a large bowl. Pour the warm milk mixture into the eggs, whisking constantly.
• Toss the bread with the apples and chocolate chips in a large bowl, then spread in the prepared baking dish. Pour the custard over the bread mixture, then gently press the bread down into the custard. Dot with the 2 tablespoons butter. Cover with foil and set aside 30 minutes.
• Increase the oven temperature to 350 degrees F. Bake the bread pudding, covered, until a knife inserted into the center comes out clean, about 45 minutes. Uncover and continue baking until browned, about 15 more minutes. Let cool slightly; dust with confectioners' sugar and serve with whipped cream.