Apple, cinnamon and golden raisin pudding

3:10 pm on 13 March 2015

Serves 8-10


  • 550g caster sugar
  • 350g butter, diced (at room temperature)
  • finely grated rind of 2 lemons
  • 8 eggs
  • 2 teaspoons vanilla extract
  • 225g walnuts
  • 225g golden raisins
  • 225g Apples, peeled, cored and sliced
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 700g plain flour
  • custard


Preheat the oven to 150°C. Cream together the butter and sugar until lightly and fluffy. Add the lemon rind and then beat in the eggs, one at a time to prevent the mixture from curdling. Add the vanilla, walnuts, raisins, apples, cinnamon, baking soda and flour. Mix well. Place in 30cm square non-stick baking tin that is about 4cm deep. Bake for 45 minutes or until well risen and golden brown. To serve, warm or cold, cut into portions and arrange on dessert plates with some custard or vanilla ice cream.


From Jesse Mulligan, 1–4pm

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