Apple Chocolate Pudding

This is from a book called celebrating chocolate written by beverley sutherland smith.this pudding is light, not too sweet and has a moist, almost sticky texture.it looks like a cake and can be served as one and slices beautifully once cooled. I also substituted flaked almonds instead of the walnuts and apricots can also be use in place of apples.just divine served with the cream.

Steps

Preheat oven to moderate - 180c.

Butter base and sides of a 20cm cake tin and line base with non-stick baking paper.

Mix pie-pack fruit with 2 tablespoons of sugar and lemon juice and set aside.

Cream butter and sugar until light and fluffy.

Add egg and beat well.

Sift flour , baking powder , bicarb and cinnamon over top and mix.

This forms a very stiff mixture.

Stir in fruit mixture , chocolate , sultanas and nuts.

Mix well.

Leave to cool for 5 minutes before inverting on to a serving plate.

Dust with sifted icing sugar.

Serve with vanilla or brandy custard , ice-cream or lightly whipped cream sweetened with a few drops of vanilla and a little castor sugar.

Ingredients

apricots, sugar, lemon juice, butter, egg, flour, baking powder, bicarbonate of soda, cinnamon, chocolate, sultana, walnuts, icing sugar