Apple and Ginger Malt Puddings
A ginger flavoured pudding topped with cooked apples and best served with a side of double cream or vanilla ice cream.
Ginger Malt Pudding
125g unsalted butter, chopped and at room temperature
75g caster sugar
75g Saunders’ Malt Extract
1 tsp vanilla extract
2 large eggs, room temperature
175g self-raising flour
1 tsp ground ginger
40g crystallised ginger, finely sliced
1 Granny Smith apple, peeled, cored and sliced into 12 wedges
30g unsalted butter
2 tbs Saunders’ Malt Extract
2 tbs brown sugar
Preheat oven to 180°C.
Lightly grease 4 X 1 -cup ramekins and line the base with non-stick baking paper.
Cream butter and caster sugar in a stand mixer with the paddle attachment.
Add Saunders’ Malt Extract and vanilla and beat until well combined.
With the mixer on low, add one egg at a time, making sure each one is well incorporated.
Add in ginger, sliced ginger and self-raising flour and beat until the flour is just mixed in.
Divide the mixture evenly between the ramekins, filling them up approximately two thirds of the way.
Place the ramekins in a roasting tray and pour room temperature water in the tray until the water is half way up the side of the ramekins.
Cover the tray tightly with foil and place in the oven.
Bake the puddings for 35 minutes or until a skewer inserted in a pudding comes out clean.
While the puddings are cooking, prepare the apple topping by melting the butter in a small saucepan with the brown sugar and Saunders’ Malt Extract.
Add the apple slices and simmer over low heat until the apple slices soften.
To serve, unmould the puddings onto plates and top with apple slices and sauce as well as a side of double cream or vanilla ice cream.