‘Apple, Polenta & Golden Syrup Pudding
{ AN EXTRACT FROM BROOKFARM’S MINI COOKBOOK ‘THE CHEF ON OUR FARM’. RECIPE COMPLIMENTS OF CHEF STEVEN SNOW OF FINS RESTAURANT. }
{ INGREDIENTS }
1 ½ litres milk
260g caster sugar
100ml Brookfarm Macadamia Oil infused with Lemon Myrtle
225g fine instant polenta
200ml (¾ cup) thick double cream
60g sultanas (golden raisins)
3 Granny Smith apples, peeled, cored and sliced
200g roasted macadamia nuts, chopped
350g golden syrup, plus extra to garnish
ice cream or cream, to serve (optional)
{ METHOD }
Preheat oven to 160°C (325°F). Grease a 25cm (10 inch) springform cake tin and line the base and side with baking paper
Put milk in a saucepan over medium heat and add 200g of the sugar and the Brookfarm oil. Bring to the boil, then remove from the heat and stand for 15 minutes.
Return the milk to the stove, reducing 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 over the golden syrup. Sprinkle the remaining caster sugar on top and bake in the oven for 45 minutes.
This cake is best eaten slightly under cooked.
Remove from the oven and allow to cool in the tin. Drizzle over a little golden syrup, then cut into wedges and serve with cream and/or ice cream.
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