If there is only one new recipe that you try this winter, make sure it is this caramel apple pudding! The whole family will be asking you for more!
4 Granny Smith apples
1 ⅔ cup self-raising flour
1 cup caster sugar
1 tsp vanilla extract
200 ml milk
150 g butter, melted
1 cup water
½ cup golden syrup
1 cup brown sugar
vanilla ice-cream to serve
icing sugar, to serve (optional)
- Preheat your oven to 180°C (fan-forced) and lightly grease a 25cm-wide baking dish.
- Thinly slice the apples (approximately 5mm thick) and place in the bottom of the dish.
- Place the self-raising flour, caster sugar, vanilla extract, milk, melted butter and eggs in the bowl of an electric mixer. Mix on a low speed for 30 seconds before increasing the speed to medium. Beat for approximately 2 minutes or until the mixture is pale.
- In the meantime, place the water, brown sugar and golden syrup into a small saucepan and stir regularly for 2-3 minutes until the sugar has dissolved. Without stirring, increase the heat slightly and let the mixture come to the boil. Cook for a further 2 minutes.
- Pour the batter over the top of the sliced apples and pour approximately half of the sugar syrup over the top.
- Place the pudding into the oven to bake for 40-45 minutes or until the top of the pudding is golden brown and the sponge is almost cooked through when tested with a skewer.
- Drizzle approximately half of the remaining syrup over the pudding and allow it to sit for 5 minutes before cutting into pieces. Serve with a little sifted icing sugar, ice-cream and the remaining syrup.