Caramel apple pudding

I was flipping through the folder of recipes I have collected from newspapers and magazines and came across this one, which I had not made for years.  On a cool Winter’s day, I thought it looked like the ideal dessert.  Hailing from a 2005 issue of Delicious, this was before the days of the I Quit Sugar movement – Sarah Wilson would have a heart attack.  I did reduce the sugar quantity from the original, but just a little. Serves 6-8.


5 large golden delicious or Granny Smith apples (or 6-7 small), peeled, cored, sliced 1cm thick
250g plain flour
2 teaspoons baking powder
200g caster sugar
200ml milk
150g unsalted butter, melted
2 eggs
200g light brown sugar
125ml golden syrup
Icing sugar for dusting
Cream or vanilla ice cream, to serve

Making it
1. Preheat the oven to 180°C fan forced. Place apples in the dish to form an even layer.

2. In a bowl of your electric mixer place flour, baking powder, caster sugar, milk, butter and egg, then beat until pale. Spread mixture over the apples.

3. Place brown sugar, golden syrup and 200ml water in a saucepan. Stir over medium heat until sugar dissolves, then bring to the boil without stirring. Remove from heat and pour over the pudding batter, then bake for 35 minutes or until the top is golden and the batter is set.

4. Dust with icing sugar and serve with cream or ice cream


3 thoughts on “Caramel apple pudding

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