Caramel Apple Sponge Pudding Recipes

GINGER & CARAMEL APPLE PUDDINGS

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly butter and flour 6 x 8cm deep ramekins, tapping out excess flour. Heat the butter in a pan until foaming, add the apple and cook for 1 min on a medium heat. Toss in the sugar and cook until dissolved. Divide between the ramekins.
• For the puddings, beat the butter and sugar together with an electric whisk until fully combined. In a separate bowl, mix together the egg, buttermilk, chopped ginger and ginger syrup, then stir this into the butter mixture. Fold in the flour, ground ginger, baking powder, bicarbonate of soda and a pinch of salt. Divide between the ramekins so they are filled to 1cm below the top. Place them on a baking tray and bake for 20 mins, until golden and risen.
• Serve warm, dusted with icing sugar. Accompany with cream or custard.

APPLE SPONGE PUDDING (SELF-SAUCING)

Steps:

• Pre-heat the oven to 180C° (356 F). Set aside a round, 23cm baking dish with at least 1.4L capacity.
• Add the peeled and cubed apples to a saucepan or frying pan, along with the butter, sugar and cinnamon.
• Cook, stirring over medium to high heat until the apples become slightly tender, the liquid reduces and the sugar caramelises the apples.
• Add the apples to the baking dish and set aside.

APPLE SPONGE PUDDING

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4 and grease a 1.5-litre baking dish with butter.
• Peel, core and chop the apples, then place in a pan with 50g of the sugar and 2 tablespoons of water.
• Cover and cook, stirring now and then, for 8 minutes, or until the apple breaks down. Spoon into your dish, leaving the excess liquid in the pan.
• Beat the eggs with the remaining 50g of sugar until fluffy, then stir in the vanilla extract, sift in the flour and spice and fold together.
• Pour the batter over the apples and bake for 30 minutes, or until an inserted skewer comes out clean from the sponge.
• Dust with icing sugar before serving. Delicious served hot with ice cream or custard.

APPLE-CARAMEL SPONGE PUDDING

Steps:

• Preheat oven to 180C and butter a 2-litre baking dish. Cook butter in a large frying pan over medium-high heat until nut brown (2-3 minutes). Pour three-quarters into a heatproof bowl. Return remaining butter to medium-high heat, add sliced apple and 40gm of each sugar and cook, tossing occasionally, until caramelised (5-6 minutes). Add brandy and juices and simmer until reduced to a syrup (1-2 minutes). Spread apples and syrup in prepared baking dish.
• Whisk buttermilk and egg with reserved brown butter. Combine remaining sugars, rinds, self-raising flour, vanilla, ginger and a pinch of salt in a separate bowl. Add buttermilk mixture and whisk until smooth, then pour batter over apples and smooth top. Dust evenly with cornflour, then thinly slice reserved apple on a mandolin, discard seeds and layer slices over the batter; don't worry about being too precise here - the slices will move when the liquid is added.
• Stir golden syrup and 350ml boiling water in a jug until combined, then gently pour mixture over the back of a large spoon onto pudding and bake until puffed and golden brown (50 minutes to 1 hour). Dust with icing sugar and serve hot with ice-cream or thick cream.

TOFFEE / CARAMEL APPLE PUDDING RECIPE

Steps:

• Preheat the oven to 180°C (160°C fan) / 350°F / Gas mark 4. Grease a 2-litre/3½-pint ovenproof dish lightly with butter, set aside. In a large bowl, add the flour, sugar, baking powder, and a pinch of salt. In a small bowl, mix together the milk, melted butter, egg and vanilla extract, then stir into the dry ingredients until you get a smooth batter. Arrange the apples in the greased ovenproof dishes and spoon the batter over the apples, smoothing the batter into the edges and ensuring the apples are covered. For the caramel topping, pour the boiling water over the brown sugar, stirring until the sugar has dissolved, then pour this syrup over the pudding batter. It will seem like a lot, and also looks like it's making the pudding mixture watery- this is OK. Optional: Add a handful of nuts of your choice over the batter, if required. Bake for 40 minutes, or until the pudding is risen, and/or golden brown. Remove from the oven and serve immediately, making sure you get some of the gooey caramel sauce covering the bottom of the dish, with pouring cream, custard, ice cream, or by itself. Store leftovers in the ovenproof dish covering with plastic wrap or foil for a day or two.

APPLE SPONGE PUDDING

Steps:

• Preheat your oven to 190 degrees and lightly grease a 20cm round oven proof dish.
• Slice the apples into quarters and place them into a medium saucepan and fill with water until they are almost covered. Add a teaspoon of cinnamon and heaped tablespoon of caster sugar to the water. Cook over a medium heat for approximately 6 - 8 minutes or until the apples have softened.
• Retain 2 tablespoons of the cooking liquid before draining the rest and set aside until needed.
• Place the softened butter, 4 tablespoons of caster sugar and the retained liquid from the apples into the bowl of an electric mixer and beat until well combined.
• Add the egg and mix well to combine before adding the self raising flour and a pinch of salt.
• Place the stewed apples over the base of the baking dish and spoon the cake mixture over the top.
• Place the pudding into the preheated oven and bake for 35 minutes or until the cake has cooked through when tested with a skewer.
• Carefully remove the pudding from the oven and allow it to cool slightly before serving.

APPLE SPONGE EVE'S PUDDING

Steps:

• Butter the sides and base of a medium-sized ovenproof dish measuring approx. 20cm/8" x 14cm/5.5" x 6cm/2.5" deep.
• Preheat the oven to 170 deg fan assisted.
• Peel and core the apples. Slice them into chunks. Gently stew with 2 tablespoons of water for a few moments until softened.
• Pour the stewed apples into the prepared dish.
• In a separate bowl, beat together the butter and sugar until light and fluffy. Scrape down the sides of the bowl as you go along.
• Gradually add the eggs, one at a time, adding a little flour in between to help prevent curdling. Mix until well combined.
• Add the vanilla extract and remaining flour. Mix until well combined. Do not over beat as you will over stretch the gluten in the flour.
• Pour the cake batter evenly over the top of the stewed apples.
• Bake in the centre of the oven for 40 mins. Or until baked. Testing the centre of the sponge in various places, with a skewer until it comes out clean.

CARAMEL APPLE SPONGE PUDDING

Steps:

• Preheat oven to 180°C (350°F).
• Butter a large glass or ceramic baking dish approx 32cm x 23cm x 5cm (12" x 9" x 2").
• Peel, core and slice apples 1cm (approx 1/2") thick.
• Pile apples into the baking dish, adding more apple if necessary to generously cover the bottom of the dish.
• Sift flour, baking powder and sugar into a large mixing bowl.
• Make a well in the centre and add milk, butter and eggs and beat with an electric mixer until the mixture becomes pale and the beaters leave a trail.
• Spoon batter evenly over the apples and smooth out with the back of a large spoon.
• Combine brown sugar, golden syrup and water in a small saucepan.
• Stir over medium heat until the mixture has become liquid and the brown sugar has melted.
• Stop stirring and allow mixture to come to the boil.
• Remove immediately from heat and pour evenly over the batter.
• Place dish on the centre shelf of the preheated 180°C (350°F) oven.
• Bake for 30-35 minutes or until the top is golden brown.
• Dust lightly with icing sugar to serve and serve with thick cream.

SALTED CARAMEL & APPLE PUDDING

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 30 x 20 x 4cm baking dish. Put the eggs, extra yolks, sugar, milk, cream, 200g of the caramel, the vanilla and a large pinch of sea salt in a large bowl, then whisk until combined. Stir in the flour until the batter is smooth.
• Halve, core and cut the apples into 1cm slices - there's no need to peel them. Arrange in the baking dish and pour over the batter. Bake for 30-35 mins until the batter is set in the centre, golden and slightly risen.
• Drizzle over the remaining caramel, then sprinkle with a little extra sea salt. Leave to rest for 5-10 mins (it will deflate a little). Serve warm with vanilla or peanut butter ice cream, if you like.