Whiskey Apple Pudding
This pudding has a cakey bit and a saucy bit, and you’ll find whiskey in the saucy bit (figures, really) and lemon and cloves in both. The cakey bit also includes apple because, when I think cloves, I think apple. Simple as that.
The cake is very moist and, I think, best eaten warm. For the full dessert experience, serve warm with a pouring of sauce. Add some sour cream too. You’ll thank me.
Of course, if you want to forego the sauce, you can just enjoy the cake part with your morning coffee or afternoon tea and perhaps with a dollop of something creamy.
- 1 large cooking apple, such as Bramley – you’ll need approx. 300g apple after peeling and coring
- 175g plain flour
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.25 tsp ground cloves
- 125g unsalted butter
- 125g demerara sugar
- 2 eggs
- zest of a large lemon (about 2 tsp zest)
- Hot whiskey sauce (see below)
- Sour cream or natural yoghurt (optional)
You’ll also need:
- Baking tin – mine was about 26cm by 18cm and about 3cm deep.
- Preheat your oven to 180C and grease your baking tin well.
- Peel, core and coarsely grate the apple – you’ll need about 300g grated apple.
- In a large bowl, whisk the flour, baking powder, baking soda, salt and cloves together well.
- In a separate bowl, beat the butter until light and fluffy (or use a food processor or stand mixer to do the job for you).
- Add the sugar to the butter and beat well.
- Add the eggs one at a time, beating well after each addition.
- Stir in the lemon zest.
- Now gradually fold in the flour mixture, taking care not to over-mix.
- Fold in the grated apple and then scrape the mixture into the baking tin.
- Bake for about 30-35 minutes or until nicely browned and a toothpick inserted into the middle comes out fairly cleanly.
- Eat as is or serve, still warm, in bowls, with hot whiskey sauce and sour cream or yoghurt.
- You could make individual muffins from the mixture if you like – divide the mixture among 1 x 12 piece deep muffin tray and bake at 200C for about 15 mins.
- Makes pudding for around 8.
Hot Whiskey Sauce
Here you have it folks – hot whiskey in buttery, creamy sauce form.
This sauce is relatively liquid when hot, though it becomes soft, creamy and almost curd-like as it cools. Have it warm or cold with some warm pudding – either the apple pudding above or with Christmas pudding  as an alternative to brandy butter.
You could also just swirl a few spoonfuls of sauce into some natural yoghurt to jazz it up. Or you might find yourself skipping the pudding and yoghurt and simply dipping into the sauce on a regular basis until it’s all gone. It’s addictive that way.
- 100g demerara sugar
- 100g unsalted butter
- pinch of salt
- 75ml cream
- 3 tblsp Irish whiskey (I used Jameson)
- 3 tblsp lemon juice
- pinch of ground cloves
- Place the butter, sugar, salt and cloves in a small saucepan over a medium heat, stirring often as the butter melts and the sugar dissolves.
- Stir in the cream, bring to a boil, reduce the heat and simmer for 5-7 minutes, stirring continuously and allowing the sauce to reduce and thicken.
- Remove from the heat and whisk in the whiskey and the lemon juice. The sauce will be fairly liquid at this stage, but thickens considerably on cooling.
- Serve over your pudding of choice.
- I daresay you could use brandy instead of whiskey here, possibly with orange juice instead of lemon, especially if you were thinking of using this on a Christmas pudding instead of brandy butter.
- Make about 250ml, enough to accompany that apple pudding you’re about to make.