Enjoy with the Creation Reserve Chardonnay or the Elation MCC Sparkling Wine

Yields 10 portions


Pudding Mix:

250 g apricot preserve

250 g cooked apple cubes

1 cup brown sugar

6 tbsp butter

5 eggs

2 cups cake flour

2 tsp baking powder

2 tsp ground cinnamon

½ tsp ground nutmeg

1 tsp salt

zest of 1 lemon

150 ml milk

Preheat the oven to 200° C.

Grease 10 ramekins with non-stick spray.

Scoop 1 tbsp apricot preserve and 1 tbsp cooked apple into each ramekin.

Cream the sugar and butter.

Add the eggs one at a time.

Mix the flour, baking powder, cinnamon, nutmeg, lemon zest and salt.

Mix into the egg mix alternating with the milk.

Fill the ramekins halfway and bake for 15 to 20 minutes.


Honey Cream:

125 g cream

20 g honey

Bring to the boil in a small pot.

Pour over the pudding in the ramekins as soon as they come out of the oven.


Sultana Purée:

250 g sultanas


½ tsp agar

Place the sultanas in a pot and add enough water to cover.

Boil till the sultanas are soft.

Blend in a bar blender till smooth and strain.

Add the agar, set in the fridge and blend again.


Toasted Coconut Soil:

200 g tapioca flour

80 g coconut oil

15 g icing sugar

1 cup desiccated coconut

Blend everything in a bar blender to form a crumble.

Transfer to a baking tray and roast till golden brown.


Vanilla and Raisin Gelato:

At Creation we serve gelato made by Don Gelato in Stanford.

Alternatively you can mix raisins into good quality vanilla ice cream or gelato to make your own.

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