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Home / Recipes / Puddings & Preserves(11 products)
Home / Recipes / Puddings & Preserves(11 products)
One of the first puds I learned to make at school was a pineapple upside-down cake.  This is a twist on that idea, sweet, spicy but not overly so thanks to the use of crystallised ginger which has a gentler flavour than fresh.  It eats beautifully with a large spoonful of decadent, Jersey clotted cream!

4 tablespoons golden syrup
25g butter
4 to 5 eating apples, such as d’Arcy spice
125g butter
125g caster sugar
2 duck or 3 hens eggs
150g self raising flour
1 tsp baking powder
2 tablespoons milk
8 cubes crystallised ginger, sliced finely

1) Preheat the oven to 160 centigrade, 140 fan. 
2) I use a 23cm round silicone mould for this as I am lazy when it comes to turning-out!  Spread the 25g butter over the base of the mould then spread the golden syrup on top.  Peel and core the apples and cut into quarters, then cut each quarter in three slices.  Arrange these prettily on top. Scatter a third of the ginger slices on top of them.
3) For the pudding, you can either take the easy way and whizz it all in a food processor, or do it the old-fashioned way.  Cream the butter and sugar together, then add the flour and eggs alternately with the baking powder. Stir in the milk and  ginger slices.
4) Dot spoonfuls of this mixture over the apples in the mould, then gently spread it together to cover completely.  Bake in the oven for 50 to 60 minutes.
5) While this is still hot, turn it out onto a large plate.  It will unmould much easier when hot – and it’s equally good either as a hot pudding or a cold cake.  Enjoy!

Buy the ingredients for this recipe:

Hot, spiced apples done in this way are a real treat forme.  Quick to prepare and easy to apportion, they taste just wonderful with some pouring cream or good custard –even with vanilla or cinnamon icecream. Just the thing to use up all those bits of dried fruit and mixed spice left over from making the Christmas cake!


4 good sized cooking apples

2 handfuls sultanas

Half a teaspoon ground cinnamon

1 teaspoon mixed spice

60g butter, melted

4 tbsp soft light brown sugar


1) Wash and core the apples. Score the skin once around the apples’ waists to stop them from exploding in the oven.

2) Mix together the other ingredients.  Sit the apples in an oven dish which holds them comfortably.  Using a narrow teaspoon, stuff the mixture into the core cavities of the apples, piling any excess on top so that it doesn’t fall into the dish.  Drizzle any juices over the apples. 

3) Cover the dish with foil and bake in the oven at 180 centigrade, 160 fan for 35 minutes, then take off the foil and baste the apples with any juices in the dish.  Return to the oven and finish off for another 10 to 15 minutes, by which time the fruit will be wonderfully fluffy and very, very hot!

Buy the ingredients for this recipe...

  • Picture of Bramley Apples (750g)

    From Ansi McCready of Jacobs Farm, Maldon, Essex

    Pesticide free

  • Picture of Goat Butter (250g)

    From Delamere Dairy, Yew Tree Farm, Knutsford, Cheshire

  • Picture of Salted Jersey Butter (250g)

    From Geoff & Kim Bowles, Ivy House Farm, Beckington, Somerset

    Organic, Vegetarian, Gluten free, Grass Fed