Self-Saucing Apples Pudding With Feijoa Ice Cream

_{INGREDIENTS FOR THE APPLE PUDDING}

CAKE TOPPING

• 80g butter
• 80g sugar
• 100ml milk
• 1 egg
• 2 tablespoons golden syrup
• 130g self-raising flour
• 300ml boiling water
• 4 tablespoons golden syrup

_INSTRUCTIONS

1. Preheat the oven to 180 degrees.
   
2. Peel and chop the apples into chunks, and remove the core. Place the chopped apples into a pot with 100g sugar and 50g butter.
   
3. Cook for approximately 10 minutes until soft, and the apples are caramelised. Remove from the heat and pour the apples into an oven-proof baking dish. The cake topping will go on top.
   
4. To make the cake topping, add 80g melted butter and 80g sugar into a bowl and mix well to combine. Add the milk, egg, and 2 tablespoons of golden syrup to the butter and sugar mixture and mix well. Sift in the flour into the wet mixture and fold through.
   
5. Pour the cake topping batter on top of the apples and gently spread the mixture evenly to cover the apples.
   
6. In a jug, add 300ml of boiling water and 4 tablespoons of golden syrup. Pour the liquid over the back of the spoon and on top of the cake batter. (The spoon will prevent the liquid from creating a hole in the batter.)
   
7. Bake in the oven at 180 degrees for 45-50 minutes.
   
8. It is best served straight from the oven with ice cream.

_{INGREDIENTS FOR THE FEIJOA ICE CREAM:}

• 350g peeled feijoa (5 Feijoas)
• 60g sugar
• 1 tin condensed milk 395g
• 500 ml cream
• 1 tsp grated ginger
  

_{INSTRUCTIONS:}

1. Peel the Feijoas. Roughly chop the peeled feijoa into pieces. Place the Feijoas into a pot with 60g of sugar. Cook on a low heat for approximately 10 minutes, stirring often. When the feijoas form a jam-like consistency, it is ready. Remove from the heat & allow to cool completely.
2. Whip the cream till soft peaks form, and place it back into the fridge till you are ready to use it.
3. In a small bowl, combine the condensed milk, grated ginger & cooled feijoas.
4. Fold the condensed milk mixture through the whipped cream. Pour the mixture into bread loaf tin or lunch box & place into the fridge to set for 4-6 hours.
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Top tip: Save the feijoa skins to make feijoa cordial or even a feijoa syrup for your homemade cocktails!

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