A perfect Autumn dessert, this ‘self-saucing’ beauty is a mixture of soft apples, buttery sponge and caramel sauce.
Made with pantry staples, this dessert will feed up to 8 people, making it a great option when having people over at this time of year.
Thanks to Delicious Magazine, July 2005, it’s been a family favourite for a long time.
You’re welcome.
Caramel Apple Pudding
2016-04-29 02:35:05
Serves 8
Caramel sauce and soft apples topped with a buttery sponge cake.
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
- 5 large apples, peeled, cored and cut into approx 1cm thick slices
- 1 2/3 cups plain flour
- 2 teaspoons baking powder
- 1 cup (200gm) castor sugar
- 200ml milk
- 150 grams unsalted butter, melted
- 2 eggs
- 1 cup brown sugar (you could reduce this to 1/2 cup to make it less sweet)
- 1/2 cup golden syrup
- icing sugar to dust
- custard, cream or ice-cream to serve
Instructions
- Preheat oven to 180 degrees celsius.
- Grease a 2.5 litre (large) baking dish
- Place cut apples in the bottom of the dish
- Combine the flour, baking powder, sugar, milk, butter and eggs in the bowl of an electric mixer and mix till combined, thick and pale.
- Spread this mixture over the apples.
- Combine sugar, golden syrup and 300ml of water in a small saucepan and over low heat, stir until the sugar is dissolved.
- Bring to the boil, and then pour gently over the top of the pudding.
- Bake for 30-40 minutes in the oven till golden and puffed on the top.
- Serve warm with custard, cream or ice-cream.
Adapted from Delicious Magazine July 2005
Adapted from Delicious Magazine July 2005
cook fast eat slow https://www.cookfasteatslow.com/
