MMMMM------------------BOYSENBERRY FUDGE SAUCE----------------------- 1 c Brown sugar 125 g Butter or margarine 2 tb Golden syrup 1 c Cream 425 g John West Boysenberries; -drained & syrup Reserved 1. Place reserved syrup and apples in a saucepan. Cook over a medium heat for 15 to 20 minutes or until apples are tender and most of the syrup has evaporated. Cool. 2. Cream butter and sugar together until light and fluffy. Beat in eggs one at a time. Lightly fold in flour, followed by milk. Lastly, fold in apples and reserved boysenberries. 3. Spoon into a greased and paper-lined deep 23 cm round cake tin. Bake in a moderate oven (180C) for 40 to 45 minutes or until a skewer inserted in the centre comes out clean. 4. To prepare Boysenberry Fudge Sauce: Place sugar, butter, syrup and cream into a small saucepan. Bring to the boil. Simmer for 5 minutes (take care that the mixture does not boil over). 5. Blend boysenberry syrup into sauce. Simmer for a further 5 minutes. Cool slightly. Stir in boysenberries. Serve pudding with sauce and cream or ice cream. Note: This sauce is delicious with ice cream, waffles or pancakes. It makes about 3 1/2 cups. Recipe by: Super Food Ideas (Aussie Magazine)
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|Serving Size: 1 Serving (137g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 170 (41%)|
|Amt Per Serving||% DV|
|Total Fat 18.9g||25 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 278.4mg||86 %|
|Sodium 108.8mg||4 %|
|Potassium 168.4mg||4 %|
|Total Carbohydrate 54.7g||16 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 54.7g|
|Protein 8.2g||12 %|
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Calories per serving: 412
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