125g Waitrose Duchy Organic English Salted Butter
2 tbsp light brown muscovado sugar
1 medium cooking apple (about 200g), peeled, cored and diced
4 tbsp Waitrose Duchy Organic Blackcurrant Preserve
100g caster sugar
½ tsp vanilla extract
2 medium Waitrose Duchy Organic British Blacktail Free Range Eggs, beaten
175g Waitrose Duchy Organic White Self Raising Flour
3-4 tbsp Waitrose Duchy Organic Semi-skimmed Milk
1. Butter four 250ml individual pudding moulds or ramekins. Melt 25g of the butter and mix with the muscovado sugar. Stir in the diced apple and blackcurrant preserve. Beat the remaining butter and caster sugar together in a mixing bowl until pale and light. Beat in the vanilla extract then the beaten eggs, a little at a time. Sift in the flour and fold into the creamed ingredients with the milk to give a soft consistency.
2. Spoon some of the apple mixture into the base of the buttered moulds. Top with half the creamed mixture, then the remaining apple, followed by the rest of the creamed mixture. Level the surfaces.
3. Cover the moulds with greaseproof paper and foil and tie tightly with string. Stand in a steamer in a covered pan and steam for 1-1¼ hours, topping up with boiling water regularly. Turn the puddings out onto warmed serving plates and serve with double cream.
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