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Boysenberry and Apple Sticky Pudding

Boysenberry and Apple Sticky Pudding

Serves 6 to 8

1 x 425g can Boysenberries, drained and syrup reserved
2 cooking apples, peeled, cored and quartered
125g butter or margarine
1 cup brown sugar
2 eggs
2 cups self-raising flour, sifted
1/2 cup milk

Boysenberry Fudge Sauce:
1 cup brown sugar
125g butter or margarine
2 tablespoons golden syrup
1 cup cream
1 x 425g can Boysenberries, drained and syrup reserved

1. Place reserved syrup and apples in a saucepan. Cook over a medium heat for 15 to 20 minutes or until apples are tender and most of the syrup has evaporated. Cool.
2. Cream butter and sugar together until light and fluffy. Beat in eggs one at a time. Lightly fold in flour, followed by milk. Lastly, fold in apples and reserved boysenberries.
3. Spoon into a greased and paper-lined deep 23cm round cake tin. Bake in a moderate oven (180C) for 40 to 45 minutes or until a skewer inserted in the centre comes out clean.
4. To Prepare Boysenberry Fudge Sauce: Place sugar, butter, syrup and cream into a small saucepan. Bring to the boil. Simmer for 5 minutes (take care that the mixture does not boil over).
5. Blend boysenberry syrup into sauce. Simmer for a further 5 minutes. Cool slightly. Stir in boysenberries. Serve pudding with sauce and cream or ice cream.

Note: This sauce is delicious with ice cream, waffles or pancakes. It makes about 3 1/2 cups.

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