The perfect winter warmer: Home cook's recipe for steamed apple and cinnamon pudding takes the internet by storm
- A home baker has revealed how she cooked an apple and cinnamon pudding
- But rather than baking the delicious dessert, the woman steamed it instead
- She used self raising flour, butter, caster sugar, eggs, milk, cinnamon and apples
A home baker has shared how to make a delicious apple and cinnamon pudding, but rather than baking the dessert she steamed it instead.
Posting to a popular slow cooker Facebook group, the woman revealed exactly how she made the simple dish.
She used self raising flour, butter, caster sugar, eggs, milk, cinnamon, apples and cooked in a plastic ramekin on high for two and a half hours.
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A home baker has shared how to make a delicious apple and cinnamon pudding, but rather than baking the dessert she steamed it instead
The home baker made the dish by combining all ingredients together and lining the bottom of the ramekin with apple and syrup topping from a can from the supermarket.
She then placed two tablespoons of the filling into the ramekin and inserted it into the slow cooker.
Once cooked, the woman popped the ramekin upside down on a plate and gently moved the mould with ease to reveal the tasty result.
Online, thousands praised the woman and were amazed at the result.
'Looks so good!' one woman said, while others tagged friends and family members in the post.
'Looks amazing,' another added.
Another home cook also recently shared how to make homemade cinnamon doughnuts using only two ingredients - self raising flour and plain Greek yoghurt
Another home cook also recently shared how to make homemade cinnamon doughnuts using only two ingredients - self raising flour and plain Greek yoghurt.
The woman shared the recipe to the Budget Friendly Meals Australia Facebook group where it quickly captured the attention of hundreds of other aspiring home cooks.
'Can't taste the yoghurt, came out super fluffy and not dense at all,' she said online.
The flour and yoghurt form a sticky dough which the woman kneaded well until it was smooth then started to form the circular shape of each doughnut.
She then dropped the raw doughnuts into a pot full of hot vegetable oil, then covered every one in cinnamon and sugar; she encouraged bakers to use whatever ingredients they liked to top them.
'I used a glass to cut the circles and a shot glass to take the middle out! I guess you could even cook the doughnut centres and make doughnut holes [too],' she said.
