Roasted Apple and Malted Caramel Self-Saucing Pudding
Photography by Josh Griggs.
Self-saucing puddings were always the highlight of winter dinners when I was a child but I don’t remember having one as delicious as this.
Serves: 6
INGREDIENTS
4 apples, peeled, cored and diced 2cm pieces (I used braeburn)
1¼ cups plain flour
1¼ teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup brown sugar, firmly packed
100 grams butter, melted
½ cup milk
1 egg, lightly beaten
1 teaspoon vanilla extract
Topping
1 cup lightly packed brown sugar
1 tablespoon cornflour
⅓ cup malt syrup
1½ cups boiling water
2 tablespoons butter, diced
1 teaspoon vanilla extract
¼ teaspoon sea salt
6-cup capacity baking dish
METHOD
Preheat the oven to 170°C fan bake.
Place the apples in a single layer on a lined baking sheet and cook for about 20 minutes or until just tender when pierced with a skewer. Cool.
Combine the flour, baking powder, spices and the brown sugar in a large bowl.
Whisk the butter, milk, egg and the vanilla together then pour on to the dry ingredients and stir to combine. Stir through the cooled apples then tip into the baking dish, spreading evenly.
Topping: Stir the sugar and cornflour together in a large jug then add the malt syrup, boiling water, butter, vanilla and salt and whisk until smooth.
Pour the mixture over the back of a large spoon, over the top of the pudding.
Bake for 30 minutes or until puffed and risen and the centre is firm to the touch. Dust with icing sugar and serve immediately with cream or ice cream.
Pantry note: Malt syrup can be found in the nutritional aisle at supermarkets and health food stores. Look for one that has no sugar in the list of ingredients.
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