Apple-caramel sponge pudding

AT A GLANCE

  • Serves 4 - 6 people

  • 150 gm butter, diced, plus extra for greasing
  • 1 kg mixed apples, such as Granny Smith and pink lady, peeled, cored and thickly sliced, plus 1 extra apple
  • 130 gm caster sugar
  • 130 gm brown sugar
  • 1 tbsp brandy
  • Juice and finely grated rind of ½ orange and ½ lemon
  • 125 ml (½ cup) buttermilk, well shaken
  • 1 egg
  • 200 gm (1⅓ cups) self-raising flour
  • 1 tsp vanilla bean paste
  • 1 tsp ground ginger
  • 1 tbsp cornflour
  • 80 gm golden syrup
  • Icing sugar, for dusting
  • Vanilla ice-cream or thick cream, to serve
01   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.
02   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.
03   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.

Topics:

GINGER, APPLE, DESSERT, BAKING

Recipe:

EMMA KNOWLES

Photography:

EMMA KNOWLES AND CLAIRE DELMAR

Styling:

EMMA KNOWLES

FEATURED IN

Aug 2017

Aug 2017

View Full Site