Caramel Apple Pudding
6-8 servings
- 5 large apples (golden delicious or granny smith)
- 1 2/3 C (250g) plain flour
- 1 C dark muscovado sugar (or brown sugar)
- 2 tsp baking powder
- 250g caster sugar
- 1/2 C golden syrup
- 200ml milk
- 150g unsalted butter, melted
- 2 eggs, beaten
Preheat oven to 180°C.
Lightly butter a 2.5 litre pudding dish. Peel, core and slice the apples. Place them in the dish. Sift flour and baking powder into another bowl. Beat in the caster sugar, milk, butter, and egg. Spread over the apples.
Place the brown sugar, golden syrup, and 300ml water in a saucepan. Stir over medium heat until the sugar dissolves, then bring to the boil without stirring. Pour over the pudding batter.
Bake for 30-35 minutes until the top is golden.
Cream, ice-cream or milk to serve. Dust with icing sugar and serve with cream.
Serves 6-8.