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Apple, polenta, golden syrup & lemon puddings


  • Preheat oven to 160°C-165°C fan forced (180°C-185°C normal).
  • Place the golden syrup and 10 gm butter in a large heavy-bottomed pot and melt over a medium heat. Then simmer for 2-3 mins until slightly reduced, regularly stirring.
  • Add the apples and cook for about 8-10 mins until tender, stirring now and again.
  • In another pot, bring the milk, sugar, lemon zest and the remaining butter to the boil.
  • Then add the polenta, turn the heat down a little and gently cook for about 12 mins until thick and creamy, continually stirring.
  • Stir in the cream, macadamia nuts and sultanas.
  • Lightly oil 6 x 1-cup ramekins and spoon in the apples. Then top with the polenta mixture and place the ramekins in a large heavy-bottomed baking tray with a little water in the base. Cook in the oven for about 25-30 mins until the puddings are set and golden.
  • Serve with a dollop of vanilla ice cream or a little more cream on top.


  • 160 ml golden syrup
  • 50 gm unsalted butter
  • 4 Granny Smith apples, peeled, cored & sliced
  • 1 litre milk
  • 90 gm caster sugar
  • grated rind of 2 lemons
  • ¾ cup polenta
  • ½ cup thickened cream
  • 100 gm macadamia nuts, finely chopped
  • 40 gm sultanas
  • cooking oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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