If you want to satisfy your sweet tooth and use up a bunch of apples while you’re at it, look no further than this simple, self-saucing apple and caramel pudding. Serve it fresh from the oven with a generous helping of ice-cream.
Ingredients
Method
Pre-heat oven to 180 degrees Celsius fan-forced (200 degrees Celsius conventional). Put butter in a small saucepan over medium heat. Add diced apple and 1/4 cup of the sugar and cook covered with a lid, stirring occasionally, for 8 minutes or until apples are caramelised.
Spoon into a 1L 30x18cm shallow oval baking dish, on top of an oven tray.
Put extra butter and 1/4 cup of the remaining sugar in a large bowl. Whisk until combined. Add egg and milk and whisk again.
Sift in flour then gently stir until combined.
Dollop batter over apples and smooth surface. In a jug, stir boiling water, golden syrup and remaining 1/2 cup brown sugar until combined, then gently pour over back of large spoon onto batter. Bake for 25 minutes or until cake top is golden. Set aside for 10 minutes, then dust with icing sugar. Serve with ice-cream and topping.
Apple and caramel pudding tips
- When cutting the apple into pieces, remember it will soften and shrink a bit once it is caramelised and cooked.
- You can use any caramel topping to serve this pudding. If you want to go all-out, you can also make your own caramel sauce.
- Different sized dishes may change the way this self-saucing apple and caramel pudding cooks, so aim for as close to what’s in the recipe for optimal results.
How do you keep caramel from sliding off apples?
If you’re making caramel apples with a hard coating, make sure the apples are cold or cool before pouring the caramel mixture over it. This will allow it to set more quickly.
The great thing about this apple and caramel pudding is that you don’t have to worry about the caramel setting, as it’s part of the mixture and self-saucing component of the pudding.
