| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Super1 |
8 |
servings |
INGREDIENTS
| 1 |
|
Jar John West Boysenberries; drained & syrup |
|
|
Reserved |
| 2 |
|
Cooking apples; peel, core & |
|
|
Quarter |
| 125 |
g |
Butter or margarine |
| 1 |
c |
Brown sugar |
| 2 |
|
Eggs |
| 2 |
c |
Self-raising flour; sifted |
| 1/2 |
c |
Milk |
| 1 |
c |
Brown sugar |
| 125 |
g |
Butter or margarine |
| 2 |
tb |
Golden syrup |
| 1 |
c |
Cream |
| 425 |
g |
John West Boysenberries; drained & syrup |
|
|
Reserved |
INSTRUCTIONS
BOYSENBERRY FUDGE SAUCE
1. Place reserved syrup and apples in a saucepan. Cook over a medium
heat for 15 to 20 minutes or until apples are tender and most of the
syrup has evaporated. Cool.
2. Cream butter and sugar together until light and fluffy. Beat in
eggs one at a time. Lightly fold in flour, followed by milk. Lastly,
fold in apples and reserved boysenberries.
3. Spoon into a greased and paper-lined deep 23 cm round cake tin.
Bake in a moderate oven (180C) for 40 to 45 minutes or until a skewer
inserted in the centre comes out clean.
4. To prepare Boysenberry Fudge Sauce: Place sugar, butter, syrup and
cream into a small saucepan. Bring to the boil. Simmer for 5 minutes
(take care that the mixture does not boil over).
5. Blend boysenberry syrup into sauce. Simmer for a further 5
minutes. Cool slightly. Stir in boysenberries. Serve pudding with
sauce and cream or ice cream.
Note: This sauce is delicious with ice cream, waffles or pancakes. It
makes about 3 1/2 cups.
Recipe by: Super Food Ideas (Aussie Magazine)
Converted by MM_Buster v2.0l.
A Message from our Provider:
“You’re never too young for God”