Self Saucing Apple Caramel Pudding
This is an easy dessert. My dish is 25 x25 x6 cm ( 10 in 10 in x 21/2 in). Anything else that is smaller and deeper may not work as well. A pyrex glass baker in round or square is also good.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
- 550 gm apples 3 whole green cooking apples
- 1 teaspoon cinnamon
- 190 gm flour plain,1 1/4 cups
- 100 gm brown sugar
- 1 1/2 teaspoons baking powder
- 1 whole Egg large 70 gm
- 200 ml milk any kind
- 100 gm butter melted
- 150 gm brown sugar extra, 3/4 cup
- 20 gm cornflour 2 Tablespoons / maize flour
- 350 ml boiling water 1 1/2 cups
- 80 gm golden syrup 4 Tablespoons
- 350 ml water boiling
Set the oven temperature to 180 C / 350 F ready to bake this pudding. Make sure the oven rack is set in the middle of the oven.
Grease the sides of a 10 x 10 x 3 inch (25 x25x 6 cm) baking dish.
NOTE: This baking dish can be used to cook the apples in the microwave too if you would like to save on washing up as I have done.
Peel and slice the apples (or other fruit) and put into an oven proof dish, as above I use the same dish to microwave and bake. (See below for variations)
Toss the apples with 1 teaspoon of cinnamon. Put into a microwave uncovered for 5 minutes (1100watts) . They will be just tender. Set aside to cool a little.
**If your microwave is small or you are making your pudding in a metal baker then use a flatish bowl to cook the fruit and then transfer to your baker (to cook your pudding)
**or you prefer to cook the fruit on the stove use a medium pot and cook them in with 1/4 cup (60 ml) of water till very slowly stiring occasionally till tender.
Melt 100 gm of butter set aside.
In another bowl mix the egg and milk.
In a medium bowl add the flour, baking powder and brown sugar and mix well with a whisk till there are no lumps. (you can also run your fingers through this to get ride of any lumps).
Now, add the milk/ egg mixture to the flour and then the melted butter on top and mix with a whisk till smooth. The batter will be thickish, so pour over the cooled apples and spread flat with a palette knife or spoon
Take a small bowl and mix the extra brown sugar and cornflour till well combined. Then sprinkle this over the batter and apples in the baking dish in an even layerright to the corners.
Boil the jug and once boiled pour the water into a measuring jug up to exactly 350 ml. Pour in the golden syrup and stir to dissolve. Pour this over the batter and sugar in the baking dish.
You will need to transfer the baker to the middle rack of your preheated oven.
*You may prefer to put ypour baking dish onto a tray to make it easier to transfer it
Bake for 30- 40 minutes or until a knife inserted into the centre comes out clean. Don''t dig iin too deep when testing just the top layer. ( underneth the sponge theres caramel and apple). The caramel sauce will be bubbling on the sides of the dish.
It is best served as soon as possible as the caramel sauce starts to soak in sponge. This is still perfectly fine (NO, still amazing), and you can make the sponge ahead of when you need it and rewarm BUT I love it hot with ice cream straight from the oven.
Follow the instructions above
- I use a microwave to cook the apples for this dish. If you don't want to do this you could cook them in a pot with 1/4 cup of water till tender. A bit of moisture remaining on the apples is preferable, it adds to the caramel sauce.
- !Gluten Free version sponge mix
200 gm gluten free flour
120 gm almond meal (tightly packed cup)
2 teaspoons baking powder
100 gm brown sugar
- 200 ml milk
- 100 gm butter