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
- 2 eggs
- 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.
If the apples you are using are small, use 6 instead. You just want to ensure the bottom of the baking dish is covered with apple pieces.
It’s important to thinly slice the apples, if they are too thick (e.g. quartered) they will be crunchy.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||14.1 g|
|Total carbohydrates||118.6 g|
|- Sugars||91.5 g|
|Dietary fibre||3.4 g|