I’ve been thinking for a while about a recipe that would use some of my last two bottles of 2 Brothers Magic Pudding. Not that I particularly wanted to get rid of them but they have been sitting in the drunkspec cellars for a while: as the beer’s aged the flavour has become drier and the spices have become even more prominent which has had me eager to harness its power.
Enter the classic yet humble apple slice. Combine the two and you’re on the road to something beautiful. The Magic Pudding gives this old-time favourite found in bakeries across the country, a little something unexpected and a bit more firepower.
Absolutely essential to this recipe and food/beer combo is the addition of the sultanas. Yes, I know, some fusspots curse these things in their apple slice but here’s why: the apples don’t necessarily soak up the beer and its bucket-loads of flavour and that’s what the sultanas are made for. If you absolutely detest them, try some other form of dried fruit. Trust me, it’s for the best.
The result: a subtly-spiced apple slice with pockets of boozy flavour-filled bursts (that’s the sultanas). De-lish! And with ice-cream, even better. Liam’s been smashing through it this week so it must be a bit of alright.
- 6-8 Granny Smith apples
- 1/2 cup castor sugar
- 1/2 cup spiced ale
- 1/3 cup sultanas
- 2 teaspoons cornflour
- a little water
For the Pastry:
- 1 cup plain flour
- 1 cup self-raising flour
- 125g butter, softened
- 1/2 cup castor sugar
- 1 egg, lightly beaten
- milk for glazing
- castor sugar, extra, for dusting
What to do:
1. Peel, core and dice apples into 1-2 cm chunks and place into a saucepan. Add sugar, ale and sultanas. Cover and cook over a low heat until apples are soft, stirring occasionally.
2. Mix cornflour in a little cold water. Once apples are cooked remove from heat and add cornflour mixture, stirring. The remaining liquid in the pan should thicken so you don’t end up with a slice that’s oozing its guts everywhere.
1. Preheat oven to 180 degrees Celsius.
2. Sift flours and add sugar.
3. Rub butter into dry ingredients using your fingertips. Add the egg and mix until a firm dough forms.
4. Place dough on a floured surface and knead until smooth. Place into the fridge for 5 minutes.
5. Divide mixture into two. Roll out one part and fit into a greased slab pan (approx. 20 x 30 cm). Repeat with second part of the dough, leaving it to cover the top.
6. Spread the apple mixture over the base and then top with the second piece of pastry. Brush lightly with milk and then dust with sugar.
7. Bake for 25 minutes or until lightly golden on top. Remove from oven and allow to cool completely in the pan before slicing and serving.
8. Serve cold or warmed with ice-cream or a little custard.