You will need
1½ kg fresh eating apples in season
1½ cups (375 ml) water
½ t (2,5 ml) salt
½ cup (125 ml) white sugar
2 T (30 ml) butter
250 g butter at room temperature
3 extra large eggs at room temperature
1 x 600 g Ina Paarman’s Vanilla Cake Mix
2 t (10 ml) ground cinnamon
½ t (2,5 ml) grated or ground nutmeg
1 cup (250 ml) sour cream or Crème fraiche
½ t (2,5 ml) ground cinnamon
¼ cup (60 ml) white sugar
Prepare the pudding in advance cover and refrigerate. Put in the oven to bake when your guests sit down to dinner.
Peel and core apples. Cut each into 8 wedges.
Add water and boil until just soft. Remove from the heat and only then stir through the salt, sugar and butter. Leave to cool down completely. Can be done the day before. Dish into a large ovenproof dish 33 cm x 23 cm, together with all the liquid, except ½ cup which you must reserve to pour over the pudding once baked.
Adjust oven shelf the middle position.
Preheat oven to 180°C.
Ignore package instructions for cake and follow the method below.
Beat butter until soft and creamy.
Add 1 egg and 1 T Cake Mix at a time, beating after each addition, until you have used all 3 eggs. Add the ground cinnamon and nutmeg to the remaining dry cake mix
Add sour cream to butter mixture and beat it in. Add all remaining dry cake mix and gently fold in by hand with a spatula until evenly mixed.
Spoon the cake batter over the apples. Mix together the cinnamon and sugar and sprinkle over. Bake for ± 50 minutes. As soon as it comes out of the oven pour over the remaining ½ cup of reserved apple liquid.
Serve warm or at room temperature accompanied by thick cream.