English Apple Pecan Pudding
by Executive chef, Regan Browell of the Willcox
10 tablespoons butter, melted
1 ½ cup light brown sugar
½ cup maple syrup
1 tsp ground cinnamon
½ tsp cloves
½ tsp ginger
½ tsp nutmeg
2 cups all purpose flour
1 ½ tsp baking powder
½ tsp salt
¾ cup buttermilk
2 large eggs
2 medium apples cored, one peeled, both diced into ½-inch pieces in separate piles
1 cup chopped pecans, divided
Preheat the oven to 350˚F. Spray a 9-inch cake pan with baking spray, and cut a circle of parchment paper for the bottom of the pan. Set aside.
Combine the first 5 tablespoons of butter, the brown sugar, maple syrup, cinnamon, cloves, ginger and nutmeg in a bowl. Microwave for 1 minute on high. Stir and return to microwave for another minute. Stir until smooth. Set aside to cool.
In another bowl, sieve together the flour, baking powder and salt. Cut cold butter into 1/2 inch pieces and add to flour mixture. Using your fingers, rub butter into flour until all large lumps are gone and mixture resembles coarse meal.
Add the buttermilk to the melted butter and sugar mixture and stir well, then add eggs and whisk until well incorporated.
Pour the butter mixture into the flour mixture. Stir just until all flour is incorporated. Add the peeled apple pieces, and pour into the prepared pan. Sprinkle 3/4 cup of the chopped pecans and remaining apples pieces (with the skin on) over the top. Bake for 1 hour 10 minutes or until a toothpick inserted into the center comes out clean. If cake starts browning but is not done, cover with a piece of foil and continue baking.
Cool in pan for 20 minutes, then remove by inverting onto a plate. Transfer to a wire rack to cool.
To serve, top with bourbon and prune ice cream or any High Road brand ice cream such
as Bourbon Burnt Sugar. Drizzle with caramel sauce or dulce de leche thinned with cream. Top with remaining toasted pecans.
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