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Nick’s Community Kitchen: Apple Syrup Pudding Recipe

To keep a smile on our followers’ faces and to boost our own morale, we’ve launched a new online series with our Executive Chef Nick Hodges – “Nick’s Community Kitchen”. Every few days via our Facebook page, Nick will be demonstrating some simple but delicious and fun dishes for you all to try at home. Please click here to view our Facebook videos.

Today we bring you – Nick’s Microwaved apple syrup pudding recipe

Nick says: “Years ago, I was shown this apple syrup pudding recipe and it’s always made me smile. Chefs may frown but try it – you won’t be disappointed. This one serves four people.”


  • 125g soft butter
  • 125g castor sugar
  • 2 eggs, lightly beaten
  • 150g plain flour, sieved
  • 1 tsp baking powder
  • Vanilla essence
  • 1–2 tbsp milk


  • Golden syrup
  • Fresh apple – you can use any fruits (fresh berries work great)


  • In a bowl, cream together the sugar and butter, and mix until pale and fluffy
  • Slowly mix in the eggs – little tip; if it helps, add a little flour half way through mixing the eggs
  • When all the eggs are incorporated fold in the flour, baking powder and a drop of vanilla
  • Add a little milk if required – the mix should ‘fall off’ a kitchen spoon


  • Yes – in the microwave!
  • Grease a china pudding bowl or similar with a little butter, sprinkle in some castor sugar and coat the sides evenly
  • Slice or dice the apple and pop in the bottom of the bowl
  • Squeeze the golden syrup over the apples
  • Dollop in the cake mixture, approximately two thirds filling the bowl
  • Power your microwave to ¾ power, pop in the pud and cook for approximately 5 -7 minutes
  • Keep checking as all microwaves will cook slightly different
  • Serve with your favourite – custard, cream or just more syrup

We’d love to see how you’ve been getting on in your own home kitchen. Please send in a photo of your creations to, for your chance to be crowned our “Community Kitchen Champion.” Our winner will receive a gift voucher for the Water’s Edge restaurant, to be enjoyed when we’re back on our feet.


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