Baked Apple and Caramel Pudding

, from Issue #43. August, 2015
Photography by Aaron McLean.
Baked Apple and Caramel Pudding

A lovely, sticky apple pudding best enjoyed on a cold winter’s night with lashings of cream.

Serves: 6


3 large apples
1 2/3 cups self-raising flour
1½ teaspoons ground mixed spice
½ teaspoon sea salt
¾ cup brown sugar
2 eggs
1 teaspoon vanilla extract
½ cup melted butter
200ml milk

2 cups water
¾ cup brown sugar
2 tablespoons butter
2 tablespoons flaked almonds, optional

To serve
icing sugar for dusting

7 cup-capacity baking dish


Preheat the oven to 180˚C.

Peel, core and thinly slice the apples and place in the baking dish.

Combine the flour, spice, salt and brown sugar in a large bowl. Whisk the eggs, vanilla, butter and milk in a jug and pour onto the flour. Using a large spoon, gently fold together, making sure there are no pockets of flour in the batter. Spread the batter evenly over the apples and place the dish on a baking tray.

Topping: Put the water, sugar and butter in a small saucepan and bring to the boil, stirring to dissolve the sugar. Pour the hot sauce slowly over the back of a large spoon over the pudding. Bake for 10 minutes. Open the oven door and quickly scatter with the almonds. Bake for a further 40 minutes until the pudding is firm to the touch and the almonds are golden. Cover the top loosely with a piece of foil if browning too fast.

To serve: Dust with icing sugar and serve immediately.