Super Moist Apple Pudding

Who doesn't love a moist cake? This was definitely one of my favourite desserts/puddings when I was younger. My mum used to do this and I obviously always went back for more :) It's just gorgeous, the secret for its moistness is the use of vegetable oil instead of butter and also the fact that you shake the 'wet' ingredients vigourously before then adding them to the 'dry' ingredients. We had it warm with whipped cream and sprinkles but this pudding can be served warm or cold with whatever topping you prefer. So give it a go and am quite sure you will do it again!! You will need...

• 6 medium sized apples, cored and sliced
• 1 teaspoon ground cinnamon
• 1 cup (about 200g) sugar + 1 extra tablespoon
• 2 cups (about 260g) plain flour
• 1 teaspoon baking powder
• 1 cup (about 250ml) vegetable oil
• 2 medium eggs
• 1 teaspoon vanilla essence
• Whipped cream & sprinkles, to serve

1. Preheat the oven to 180°C.
2. Put the apples in a large mixing bowl and sprinkle with the cinnamon and the 1 tablespoon of sugar. Add the flour and baking powder to the apples. Give the apple mixture a quick turn with a wooden spoon.
3. In a shaker (one of those plastic container that bodybuilders use to prepare their protein shake in) or if not available you can use a large glass jar with lid, put the oil, 2 eggs, vanilla essence, 1 cup (about 200g) sugar and shake well to incorporate the ingredients well. 
4. Add the oil/sugar mixture to the apple mixture and stir well with the wooden spoon. Make sure you stir well so as you mike the dry mixture with the wet mixture. You can always put everything in a large plastic bowl with a lid and shake everything in there!!!
5. When mixed well, pour the mixture in a 23cm cake tin and put in the centre of the oven for around 30 minutes.
6. To test if it is cooked through insert a metal skewer or knife in the centre part of the cake and if it comes out clean it is done! Leave to set for about 10 minutes and serve with cream and sprinkles!

Enjoy!!

R&A