Apple, Polenta & Golden Syrup Pudding
An extract from our mini cookbook ‘The CHEF on our FARM’.
Recipe compliments of chef Steven Snow of Fins Restaurant
- 1.5 litres milk
- 260g caster sugar
- 100ml (1/3 cup plus 1 tablespoon) Brookfarm Macadamia Oil infused with Lemon Myrtle
- 225g fine instant polenta
- 200ml (3/4 cup) thick double cream
- 60g sultanas
- 3 Granny Smith apples, peeled, cored and sliced
- 200g roasted macadamia nuts, chopped
- 350g golden syrup plus extra for garnish
- ice cream or cream to serve (optional)
- Preheat the oven to 160 degrees C (325 F). Grease a 25cm (10 inch) springform cake tin and line the base and side with baking paper
- Put the milk in a saucepan over medium heat and add 200g (3.5oz) of the sugar and lemon myrtle infused oil. Bring to the boil, then remove from the heat and stand for 15 minutes.
- Return the milk to the pan and reduce the heat to low. Add a pinch of salt and then stir in the polenta in a steady stream and cook for about 20 minutes. You will need to stir constantly to ensure the mix has a smooth consistency. Remove from the heat and add cream, sultanas and macadamia nuts, stirring well to combine.
- Pour the polenta mixture into the prepared tin. Arrange the apple slices in an overlapping pattern on top of the cake and then drizzle with golden syrup. Sprinkle the remaining caster sugar on top and bake in the oven for 45 minutes. This cake is best eaten slightly undercooked.
- Remove from the oven and allow to cool in the tin. Drizzle with a little golden syrup, then cut into wedges and serve with cream and/or ice-cream.