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Our Chef's Recipes
Apple and Raisin Pudding with Caramel
For the pudding:
Optional topping for pudding: cinnamon sugar made from 1½ tabs sugar and 1tsp cinnamon
(Roasting the walnuts gives added flavour. Place them on a baking sheet in the oven at 125C/240F for 45 minutes.)
For the sauce:
To make the pudding:
Preheat the oven to 160C/325F
Butter and flour a baking dish or pan with a 2 qt. capacity
Sift all the dry ingredients together. Set aside.
Blend oil and sugar with an electric mixer at medium speed
for 5 minutes. Add eggs, one at a time and beat well. Using a spatula
add dry ingredients to oil mixture and combine thoroughly. Add apples,
walnuts, raisins and sultanas, and vanilla essence.
Mix the sugar and water in a heavy-bottomed pan. Cook over medium-high heat until the mixture is completely melted and begins to brown. This should take about 15 to 18 minutes. Add the vanilla bean and stir gently with a wooden spoon, cooking the caramel to a golden brown. Add the warmed cream - being careful of the eruption, and quickly stir the mixture. Leave to cool for 20 minutes, skim the surface if necessary, and strain out the vanilla. Serve warm.