Saturday, April 13, 2013

Baked Apple and Caramel Pudding recipe

Baked Apple and Caramel Pudding
Baked Apple and Caramel Pudding

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

Serves 6

Baked Apple and Caramel Pudding ingredients: 3 large apples. 1 and 2/3 cups self-raising flour. 1 and 1/2 teaspoons ground mixed spice. 1/2 teaspoon sea salt. 3/4 cup brown sugar. 2 eggs 1 teaspoon vanilla extract. 1/2 cup melted butter. 200m1 milk
Topping: 2 cups water. 3/4 cup brown sugar. 2 tablespoons butter. 2 tablespoons flaked almonds, optional
To serve: icing sugar for dusting cream. 7 cup-capacity baking dish

Baked Apple and Caramel Pudding recipe: Preheat the oven to 180C. 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. By then, the baked apple and caramel pudding is ready