Apple Chocolate Pudding

Directions

1. 1
   Preheat oven to moderate - 180°C.
2. 2
   Butter base and sides of a 20cm cake tin and line base with non-stick baking paper.
3. 3
   Mix pie-pack fruit with 2 tablespoons of sugar and lemon juice and set aside.
4. 4
   Cream butter and sugar until light and fluffy.
5. 5
   Add egg and beat well.
6. 6
   Sift flour, baking powder,bicarb and cinnamon over top and mix. This forms a very stiff mixture.
7. 7
   Stir in fruit mixture (apple or apricot), chocolate, sultanas and nuts. Mix well.
8. 8
   Tip mixture into prepared tin and bake in preheated oven for 50-60 minutes or until firm to touch on top.
9. 9
   Leave to cool for 5 minutes before inverting on to a serving plate. Dust with sifted icing sugar.
10. 10
    Serve with vanilla or brandy custard, ice-cream or lightly whipped cream sweetened with a few drops of vanilla and a little castor sugar.
11. 11
    Note: I prefer this served warm, so with the left overs I zapped each individual slice in the microwave for about 15 seconds and it was just right.
12. 12
    Note: I also used a 385g can of pie apples as this was all I had on hand and it was perfect.