Caramel Apple Sponge Pudding Recipes

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APPLE SPONGE PUDDING (SELF-SAUCING)



Apple Sponge Pudding (Self-Saucing) image

Sink your spoon into a bowl of this irresistible self-saucing apple sponge pudding. It features chunks of buttery, caramelised apples nestled in a gorgeously fluffy sponge cake, soaked in a sweet caramel sauce. Top with creamy vanilla ice cream, whipped cream or custard for the ultimate winter dessert!

Provided by Andrea Geddes

Categories     cakes     Dessert

Time 40m

Number Of Ingredients 17

5 apples
30 grams butter (unsalted, cubed)
1/4 cup brown sugar
1/4 tsp ground cinnamon
50 grams melted butter
1/4 cup brown sugar
1 egg (large)
1/3 cup buttermilk (85 mls)
1 teaspoon vanilla paste
3/4 cup self raising flour, plus 1 tablespoon
1/2 cup brown sugar
1/4 cup golden syrup
1/3 cup boiling water
icing sugar (for dusting)
custard
whipped cream
vanilla ice cream

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.

Nutrition Facts : Calories 438 kcal, Carbohydrate 81 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 57 mg, Sodium 132 mg, Fiber 4 g, Sugar 64 g, UnsaturatedFat 4 g, ServingSize 1 serving

APPLE-CARAMEL SPONGE PUDDING



Apple-caramel sponge pudding image

Pillowy sponge, the unbeatable combination of warm apple and caramel, plus a lick of brandy. What's not to love?

Provided by Emma Knowles

Categories     Dessert

Time 1h30m

Yield Serves 4 - 6

Number Of Ingredients 15

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 buttermilk, well shaken (½ cup)
1 egg
200 gm self-raising flour (1⅓ cups)
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

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.

Nutrition Facts : ServingSize Serves 4 - 6

CARAMEL APPLE SPONGE PUDDING



Caramel Apple Sponge Pudding image

Oh wow! This is seriously good! Slightly tart apples topped with a light sponge and drizzled (before cooking) with a caramel sauce that works its way through the whole dish! Real comfort food! I found this recipe in Australia's 'Delicious' Cooking Magazine and have adapted it slightly. It will serve 8 generously but could stretch to more if necessary.

Provided by Kookaburra

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

6 large granny smith apples
250 g plain flour (all purpose)
2 teaspoons baking powder
250 g white sugar
200 ml milk
150 g butter, melted
2 eggs, beaten
1 cup brown sugar (200g)
1/2 cup golden syrup
300 ml water
icing sugar
heavy cream, to serve

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.

Nutrition Facts : Calories 558.8, Fat 17.9, SaturatedFat 10.6, Cholesterol 96.4, Sodium 254.6, Carbohydrate 96.8, Fiber 4.9, Sugar 49.3, Protein 7

GINGER & CARAMEL APPLE PUDDINGS



Ginger & caramel apple puddings image

Quintessentially British ingredients make up Frances Auger's comforting puds, impressing the judges of Britain's Best Pud

Provided by Good Food team

Categories     Dessert

Time 50m

Number Of Ingredients 14

50g butter , plus extra for the ramekins
1 large cooking apple , peeled, cored and finely chopped
75g light brown muscovado sugar
140g butter , softened
100g light brown muscovado sugar
1 egg
125ml buttermilk
2 balls preserved stem ginger , finely chopped, plus 1 tbsp syrup from jar
100g plain flour , plus extra for dusting
1 ½ tbsp ground ginger
½ tsp baking powder
½ tsp bicarbonate of soda
icing sugar , for dusting
cream or custard, to serve

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.

Nutrition Facts : Calories 470 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 1.07 milligram of sodium

SALTED CARAMEL & APPLE PUDDING



Salted caramel & apple pudding image

Whip up this warming, family-friendly dessert in under an hour using apples and golden caramel. Serve hot from the oven with a scoop of ice cream

Provided by Liberty Mendez

Categories     Dessert

Time 50m

Number Of Ingredients 10

1 tbsp butter, softened
3 large eggs, and 2 egg yolks
50g dark brown soft sugar
200ml whole milk
300ml double cream
375g can caramel, beaten until smooth
2 tsp vanilla extract
75g plain flour
3 apples (we used Pink Lady)
ice cream, to serve (optional)

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.

Nutrition Facts : Calories 631 calories, Fat 39 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 47 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.34 milligram of sodium

STICKY TOFFEE APPLE PUDDING



Sticky toffee apple pudding image

Try a fruity version of the classic sticky toffee pudding for a rich after-dinner treat. Serve with cream, custard or vanilla ice cream

Provided by Emma Lewis

Categories     Dessert, Dinner, Treat

Time 1h

Yield Serves 6 adults, or 4 adults and 4 kids

Number Of Ingredients 10

85g butter, melted
140g self-raising flour
100g golden caster sugar
1 tbsp baking powder
200ml milk
1 egg, beaten
1 tsp vanilla extract
2 Bramley apples (or other cooking) apples, peeled, cored and sliced
140g dark brown sugar
50g pecan, roughly chopped

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Grease a 2-litre/3½-pint ovenproof dish lightly with butter. Tip the flour, sugar and baking powder, along with a pinch of salt, into a large bowl. Mix together the milk, butter, egg and vanilla extract and stir into the dry ingredients until you get a smooth batter. Arrange the apples in the dish, spoon the batter on top and smooth with a knife until the apples are covered.
  • For the topping, pour 250ml boiling water over the sugar and stir together until smooth. Pour the liquid over the pudding mixture, then scatter over the pecans. Bake for about 40 mins until the pudding has risen and is golden. Use a big spoon to serve the pudding, making sure you get some of the gooey caramel sauce covering the bottom of the dish. Serve with pouring cream, warm custard or vanilla ice cream.

Nutrition Facts : Calories 452 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 49 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.26 milligram of sodium

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