Try using the skins of the apple on top to add texture and colour.
Try using the skins of the apple on top to add texture and colour.

Pink ladies perfect on a cool night

NOT much beats an in-season apple.

People do forget that apples have seasons because we have them on the supermarket shelves all year round.

Sure apples keep a whole lot better than other fruit but getting one not long off the tree does make a difference.

Pink ladies are definitely one of the most popular varieties around at the moment and they happen to be in season right now.

When I was younger, probably about 10 or so, pink ladies were nowhere near as common and they were one of the more expensive varieties.

We always had a big supply of galas and delicious but pink ladies were more of a treat.

Like most things, as demand goes up, people increase supply and these days pink ladies are as affordable and available as the other popular varieties.

Typically people use granny smiths for cooking but pink ladies are great in this simple apple pudding which is just perfect on a cool night.

Stewing apples for pies is a great way to use up surplus fruit but for this dessert you don't actually have to stew them. Just cut them up and throw them in the batter.

Because of this there will still be a little crunch and you won't be cooking them down as much so make sure you are using a fresh flavour filled apple.

Normally this dessert wouldn't use the skins but that beautiful blush of a pink lady is just too good to waste. Peel the apples with a potato peeler, keep the skins and layer them over the top of the pudding before cooking.

They will come out stunning and add a little extra colour and flavour to the dish.

Serve it warm with cream or ice cream.

 

Ingredients:

  • 1/4 cup butter
  • 1 cup sifted self-raising flour
  • 100g butter, melted and cooled
  • ¾ cup milk
  • ¾ cup caster sugar, plus extra
  • 1 egg
  • 2 pink lady apples
  • Ground cinnamon

Method:

Peel and slice apples thinly. Layer the pieces over the bottom of a greased 22x12cm baking dish or tin.

Sift flour and sugar together in a bowl.

Make a well in the middle and add milk and egg. Beat until combined and add butter. Mix well.

Sprinkle cinnamon and extra sugar (as much as you like) over the apples.

Slowly pour the batter over the top.

Place peels over the batter.

Cook in 180 oven for about 30 minutes.


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