Desserts
Caramel Apple Self Saucing Pudding
Aug
I found this recipe on the Taste Australia website when I was given some delicious home grown apples from a neighbour. I was originally going to make my Apple sponge to take as dessert to our weekly meal at my mother’s house one cold and wet evening. I did a search for warm apple desserts and this one came up and wow was it a hit.
Even though the first time I made this Caramel Apple Pudding it was under cooked (I had made it in a dish that was too small) the family still polished it all off in no time. The next time I made it in a lasagne dish which was the perfect size, cooking the cake top perfectly with the sliced raw apples under the cake batter cooking in the caramel sauce as it miraculously seeps through the cake.
Not having to cook the apples makes this Caramel Apple Pudding a very quick dessert to put together using very basic economical ingredients, all the magic happens in the oven and you just need some beautiful cream or ice cream to serve with it on the side.
Caramel Apple Pudding
Ingredients
- 5 Large Apples, peeled, cored and sliced 1 cm thick
- 250 gm Plain Flour 1 2/3 Cups
- 2 tsp Baking powder
- 250 gm Castor Sugar
- 200 ml Milk
- 150 gm Butter, melted
- 2 Eggs
Syrup
- 1 Cup Brown Sugar, firmly packed. 200gm
- 1/2 Cup Golden Syrup 125gm
- 300 ml Water
Instructions
- Preheat oven to 180C
- Lightly grease lasgane type baking dish.
- Place peeled and sliced apples on the base of baking dish.
- In the bowl of mix master combine flour, baking powder, castor sugar, milk, melted butter and eggs, beat on medium until pale.
- Spread the cake batter over the apples.
Syrup
- In a saucepan place brown sugar, golden syrup and water, stir over medium heat until the sugar dissolves, then bring to the boil without stirring.
- Using an upturned large spoon to divert the flow pour the boiling syrup over the cake batter.
- Bake approximately 45 minutes until the cake is cooked and the syrup has passed through to the bottom of the dish.
Notes
