Preheat your oven to 180 ° C. In a mixing bowl, combine the eggs, cream cheese, zest, and baking powder with a hand mixer. Grease a medium-sized doughnut baking dish and fill it halfway with the doughnut batter (This leaves room for the doughnuts to rise well). Bake for 20-30 minutes. Assemble the pudding and bake. Butter the bottom and the edges of an 8x8 baking pan. Place half the amount of cooked rice in the pan, add the cooked apples, and cover with the other half of the cooked rice. Bake the pudding for about 30 minutes until golden on top. Serve cold or warm. Mix the sugar, golden syrup and boiling water into a jug, until combined. Slowly and carefully pour the caramel sauce over the top of the sponge, using a spoon to slow the flow. Bake for around 25 minutes, or until the sponge is golden and cooked through. For my next dish from Miss Lloyds book of receipts I choose Baked Apple Pudding recipe. I truly believe that to fully understand what constitutes a pudding in England you would need lock in a room a dozen historians, half a dozen therapists, a bottle or four of Glenfiddich and a few episodes of Little Britain for comic relief. 1/2 vanilla bean or 1/2 teaspoon vanilla extract Scald the milk and cream with the vanilla. Beat egg yolks light, add the sugar, then combine with the hot milk and cream and stir with a whip. Cook in top of double boiler stirring contantly until like a custard. StrAIn through a muslin cloth or fine sieve and let cool. Once the Eggs are combined, add in all of the Flour, and combine together, try to get as much air in the mixture as possible. STEP 4. Grease a separate bowl with a little butter. In the bottom of the bowl put in your topping, (eg - Jam). STEP 5. Once the Jam is in the bottom, add the sponge mixture on top of the Jam and level out slightly. STEP 6. .

novel apple pudding recipe