Recipe - Boysenberry And Apple Sticky Pudding

1 Jar John West Boysenberries;
drained & syrup
Reserved
2 Cooking apples; peel, core &
Quarter
125 g Butter or margarine
1 cup Brown sugar
2 Eggs
2 cup Selfraising flour; sifted
One half cup Milk

BOYSENBERRY FUDGE SAUCE
1 cup Brown sugar
125 g Butter or margarine
2 tablespoon Golden syrup
1 cup Cream
425 g John West Boysenberries;
drained & syrup
Reserved

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 paperlined 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 One half cups.

Recipe by: Super Food Ideas (Aussie Magazine)

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