Caramel Apple Pudding

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
Serves 8
Caramel sauce and soft apples topped with a buttery sponge cake.
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
  1. 5 large apples, peeled, cored and cut into approx 1cm thick slices
  2. 1 2/3 cups plain flour
  3. 2 teaspoons baking powder
  4. 1 cup (200gm) castor sugar
  5. 200ml milk
  6. 150 grams unsalted butter, melted
  7. 2 eggs
  8. 1 cup brown sugar (you could reduce this to 1/2 cup to make it less sweet)
  9. 1/2 cup golden syrup
  10. icing sugar to dust
  11. custard, cream or ice-cream to serve
Instructions
  1. Preheat oven to 180 degrees celsius.
  2. Grease a 2.5 litre (large) baking dish
  3. Place cut apples in the bottom of the dish
  4. Combine the flour, baking powder, sugar, milk, butter and eggs in the bowl of an electric mixer and mix till combined, thick and pale.
  5. Spread this mixture over the apples.
  6. Combine sugar, golden syrup and 300ml of water in a small saucepan and over low heat, stir until the sugar is dissolved.
  7. Bring to the boil, and then pour gently over the top of the pudding.
  8. Bake for 30-40 minutes in the oven till golden and puffed on the top.
  9. Serve warm with custard, cream or ice-cream.
Adapted from Delicious Magazine July 2005
Adapted from Delicious Magazine July 2005
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