gourmet traveller apple caramel sponge pudding

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• Caramel Apple Self-Saucing Pudding

Sunday 17 November 2019

ingredients:

• 175g self rising flour (1  1/4 cup)
• 50g soft light brown sugar (1/4 cup)
• 100g melted butter (scant half cup, 7 TBS)
• 1 large free range egg, lightly beaten
• 120ml milk (1/2 cup)
• 60ml maple syrup (1/4 cup)
• 1 granny smith apple, peeled and coarsely chopped
• 240ml maple syrup (1 cup)
• 200g soft light brown sugar (1 cup, packed)
• 240ml boiling water (1 cup)
• 60g butter (1/4 cup)
• (cinnamon sugar garnish optional)

instructions:

How to cook caramel apple self-saucing pudding.

• Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a six cup deep baking dish. Set aside.
• Whisk together the flour and sugar for the cake part.  Whisk together the melted butter, egg, milk and maple syrup. Stir the wet mixture into the dry mixture.  Whisk together to combine. Stir in the apple and spread into the baking dish.
• Put all of the ingredients for the topping together in a saucepan. Bring just to the boil stirring to melt the sugar.  Pour evenly over top of the batter in the baking dish. Do NOT stir to mix together.  Bake in the preheated oven for 40 to 45 minutes, until a toothpick inserted in the centre of the cake comes out clean. The liquid mixture will have sunk to the bottom creating a sauce.
• Dust with cinnamon sugar and serve warm, spooned into bowls and topped with whipped cream or ice cream if desired.

Did you make this recipe?

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com. 

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16 comments

I think I enjoy reading your thoughts and memories on your posts almost as much as the recipe. This is such a tummy-warming dessert. ~Elaine

Aww, thanks so much Elaine! That made me smile! xoxo

Oh have mercy, this looks splendid.

Thanks so much Katy! xoxo

Oh my, this looks so good! We had those self-saucing puddings when I was growing up too. But I like to make my own from scratch. I definitely want to make this one. If one doesn't have self rising flour, how much baking powder or soda would one use in this recipe? My hubby and I went out for dinner today to a little out of the way restaurant. The owners are from east London and moved here in the past year. I thought of you when the mister was taking our order because he is from Britain and everything is home made. They had some English dishes on the menu including a real English breakfast which we will have to go back soon and indulge in. It was lovely talking to him and I loved his accent!

You can make your own Self-rising flour very easily Sandi! Make Your Own Self Raising Flour: You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour. Your restaurant experience sounds lovely. I do hope you go back for the Full Breakfast! My husband and I haven't been out for one in a while. Time to rectify that! xoxo

Thank you so much, Marie. Can't wait to make this pudding! Have a lovely day!

I hope that you enjoy it Sandi! xoxo

Hi Marie. What are the measurements of the pan you used? Some pans are smaller and deeper and I want to make sure I use the correct one. Love your site. Made one of your chicken recipes yesterday and it was delish. Ash from Canada.

Thanks Ash. My dish is about 7 inches by 11 inches, and about 2 inches deep. It worked well! I think I nine inch square dish would also work. Thanks for your nice words!

Would it compromise the cake if I doubled the amount of apples?

I cannot say with any assurity never having done so myself! -Marie

I made this tonight for my family and it was a huge hit! My kids likened it to a sticky toffee pudding and I have to agree. The apples are a wonderful addition to this dessert. I will definitely make it again.

I am so pleased you and your family enjoyed this Kelly! Thank you so much for taking the time to come back and leave your feedback on your experience. I really appreciate it! xo

Is it essential to serve this dessert immediately, or can it be prepared then rewarmed?

I think it is quite possible to prepare this dessert ahead of time and then gently reward just prior to serving!

Thanks for stopping by. I love to hear from you so do not be shy! BEFORE LEAVING A COMMENT OR RATING, ASK YOURSELF: Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made. Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person. Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content. Thanks so much for your understanding! I appreciate you!

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Easy apple and caramel self-saucing pudding

If you want to satisfy your sweet tooth and use up a bunch of apples while you’re at it, look no further than this easy apple and caramel self-saucing pudding.

Serve it fresh from the oven with a generous helping of ice-cream.

Ingredients

Pre-heat oven to 180 degrees Celsius fan-forced (200 degrees Celsius conventional). Put butter in a small saucepan over medium heat. Add diced apple and 1/4 cup of the sugar and cook covered with a lid, stirring occassionally, for 8 minutes or until apples are caramelised. 

Spoon into a 1L 30x18cm shallow oval baking dish, on top of an oven tray.

Put extra butter and 1/4 cup of the remaining sugar in a large bowl. Whisk until combined. Add egg and milk and whisk again. 

Sift in flour then gently stir until combined.

Dollop batter over apples and smooth surface. In a jug, stir boiling water, golden syrup and remaining 1/2 cup brown sugar until combined, then gently pour over back of large spoon onto batter. Bake for 25 minutes or until cake top is golden. Set aside for 10 minutes, then dust with icing sugar. Serve with ice-cream and topping. 

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10 best self saucing puddings

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Apple caramel pudding, self saucing.

July 30, 2017 by Tania 10 Comments

Sharing is caring!

This Self Saucing Apple Caramel Pudding is like an apple pie and a sticky date pudding all rolled into one. It’s the sort of special dessert you can make when its cold or when you want to spoil someone. Stir it together and bake in next to no time at all. What you get is fluffy sponge and a hot caramel sauce that melts into ice cream or cream. MMMM….

Self Saucing Puddings make dessert easy

I don’t really need many excuses to make dessert but you might. This Self Saucing Apple Caramel Pudding is easy to make if you are looking for an excuse. I have made this 5 times now just to cover every angle of getting it just right including a gluten free version.

I thought that it might be a good Father’s Day surprise or family dessert. September is Father’s day here in Australia and New Zealand though I am just not sure why we have to have Fathers and Mothers Days at different times of the year to everyone else.  Just one of those inexplicable things.

Making Dessert with Dad

My Dad was always keen on this type of dessert. For a start, apple and caramel are meant to be together. I have a big weakness for apple desserts just like my Dad did. He’s been gone a while now but every so often and on Father’s Day there’s time to reflect. Today I reflected…

My Dad was a fixin’ man. He just had it in his blood. If ever you needed mending and fixing or any kind of drilling, there he was tool kit and drill handy. Sometimes Dad’s teach you the tricks of the trade but I can’t say that I stood there watching him fix things, no, him fixing things meant I could do something else. If you have a handyman on tap no need to spend precious time watching, right?

Seems I could have watched just a smidgen to make life simpler later on. Who knew?

Today I decided to attempt a simple enough task.  A towel rail on the back of a door. I had full confidence this would be a success because..why not. Easy right?

Some problems arose.

How do you get those nasty drill bits out of the drill?  I turned, I switched, I took a break and came back and still I couldn’t take it out. I thought about it and looked again before googling. “How do you take a drill bit out of a drill”. It came up before I finished the sentence and that gave me a sense of relief that I wasn’t the only person too stupid to be able to get a damn drill bit out.

Hmm so others before me had failed too.

I would conquer this drill. After watching several how to videos, ( why do people take so long to get to the point of their video?) my drill still wouldn’t behave. So, I put it in my handbag and took it to Bunnings. I call that woman power.

I asked the skinny guy on the Trade desk to help me.  Due to his physique, I quickly began to regret not going to the tool section, then before I even had time to adjust my attitude he had it done. He laughed and made a joke about his skinny arms before saying I just had to turn it harder.

Life’s funny like that.

My Dad isn’t here, so I am offering this to your Dad ( husband, partner) and I know they will love the Self Saucing Apple Caramel Pudding. It’s much simpler than drilling or mending or handymaning, so give it a go.

Helpful hints to make your pudding fantastic

• I’ve made this with fresh apples, that have been cooked but you could use canned if you like.
• You could use other fruit too. Try peaches or plumbs. Use a tart fruit that will work well with caramel
• Make sure you peel the apples (or other fruit). If the skin is left on it will leave tough bits when you dig into the luscious apple base.
• I use a microwave to cook the apples (or other fruit) for this dish. If you don’t want to do this you could cook them in a pot with 1/4 cup
• of water till tender.
• Always cook or partially cook fruit first. They will not have time to cook through before the cake is cooked and ready.
• Check the measurements of my dish. You will need a dish that allows for the sponge to rise. If the dishes’ measurements are wider than the (10 in x10 in ) 25 cm x 25 cm square your sponge will be very thin. If this is ok by you then go ahead
• A bit of moisture remaining on the apples or other fruit is preferable, it adds to the caramel sauce.
• The cornflour in the sauce mixture gathers the juices from the fruit to make to take up juices from fresh fruit.
• You may find it easier to put your baking dish onto a tray to transfer it to the oven once you add the boiling water that makes the caramel sauce
• If you can’t get golden syrup you can use treacle or just skip this ingredient altogether.

• Peel and slice the apple. Mix it with cinnamon
• Cook the apples till tender. I put the in the microwave in the same dish as I will bake the self saucing pudding.

These pictures show the making of the gluten free version of the pudding. Follow the steps for the regular version just the same way.

• You will see all the ingredients gathered together. Flour, melted butter, sugar, egg, baking powder and milk.
• Mix the dry ingrednts for the sponge together
• Mix the wet ingredients including the melted butter
• and 5. Mix all of the ingredients wet and dry until just combined

6. Spread evenly over the cooled apples

• Mix the dry ingredients for the Sauce- cornflour, sugar
• Spread over the pudding batter
• Mix the boiling water and the golden syrup and pour over the batter before baking.

If you like this you will definitely love Chocolate Caramel Raspberry Self Saucing Pudding

Self Saucing Apple Caramel Pudding

Ingredients   .

• 550 gm apples 3 whole green cooking apples
• 1 teaspoon cinnamon
• 190 gm flour plain,1 1/4 cups
• 100 gm brown sugar
• 1 1/2 teaspoons baking powder
• 1 whole Egg large 70 gm
• 200 ml milk any kind
• 100 gm butter melted

Caramel Sauce

• 150 gm brown sugar extra, 3/4 cup
• 20 gm cornflour 2 Tablespoons / maize flour
• 350 ml boiling water 1 1/2 cups
• 80 gm golden syrup 4 Tablespoons

Instructions  

• Set the oven temperature to 180 C / 350 F ready to bake this pudding. Make sure the oven rack is set in the middle of the oven.
• Grease the sides of a 10 x 10 x 3 inch (25 x25x 6 cm) baking dish. NOTE: This baking dish can be used to cook the apples in the microwave too if you would like to save on washing up as I have done.
• Peel and slice the apples (or other fruit) and put into an oven proof dish, as above I use the same dish to microwave and bake. (See below for variations) Toss the apples with 1 teaspoon of cinnamon. Put into a microwave uncovered for 5 minutes (1100watts) . They will be just tender. Set aside to cool a little.
• **If your microwave is small or you are making your pudding in a metal baker then use a flatish bowl to cook the fruit and then transfer to your baker (to cook your pudding) **or you prefer to cook the fruit on the stove use a medium pot and cook them in with 1/4 cup (60 ml) of water till very slowly stiring occasionally till tender.
• Melt 100 gm of butter set aside.
• In another bowl mix the egg and milk.
• In a medium bowl add the flour, baking powder and brown sugar and mix well with a whisk till there are no lumps. (you can also run your fingers through this to get rid of any lumps).
• Now, add the milk / egg mixture to the flour and then the melted butter on top and mix with a whisk till smooth. The batter will be thickish, so pour over the cooled apples and spread flat with a palette knife or spoon
• Take a small bowl and mix the extra brown sugar and cornflour till well combined. Then sprinkle this over the batter and apples in the baking dish in an even layer right to the corners. Put the dish onto a tray to make it easier to transfer to the oven once it has water in it
• Boil the jug and once boiled pour the water into a measuring jug up to exactly 350 ml. Pour the golden syrup into the water and stir to dissolve. Then pour this over the batter covered with the sugar sprinkles in the baking dish.
• Then transfer the whole dish on its tray to the middle rack of your preheated oven. the sauce will end up on the bottom!!
• Bake for 30- 40 minutes or until a knife inserted into the centre comes out clean. Don't dig in too deep when testing just the top layer. ( underneath the sponge there's caramel and apple). The caramel sauce will be bubbling on the sides of the dish.
• It is best served as soon as possible as the caramel sauce starts to soak in sponge. This is still perfectly fine (NO, still amazing), and you can make the sponge ahead of when you need it and rewarm BUT I love it hot with ice cream straight from the oven.
• I use a microwave to cook the apples for this dish. If you don’t want to do this you could cook them in a pot with 1/4 cup of water till tender. A bit of moisture remaining on the apples is preferable, it adds to the caramel sauce.

Reader Interactions

July 15, 2018 at 6:29 pm

The sauce is very runny when just cooked, but thickens to a nice consistency when it cools a little. I served with custard.

Commenters – what’s with the star rating for a recipe you haven’t made?

July 16, 2018 at 12:31 pm

Thanks Kirsten. Glad to hear you could substitute ingredients to make it your own.

August 4, 2017 at 7:18 am

what a neat dessert! apple sweets are my favorite kind. 🙂

August 2, 2017 at 3:57 pm

August 1, 2017 at 10:32 pm

August 1, 2017 at 8:59 am

I made one with apple and quince last year and it was so good on a cold night! Plus it helped use up some apples.

July 31, 2017 at 8:19 pm

I’m impressed you even got the drill out and on! This looks more to my tastes than drilling and so delicious 🙂

August 1, 2017 at 9:19 pm

Ha thanks Kari

July 31, 2017 at 3:19 pm

July 31, 2017 at 6:10 pm

Glad to help Adele even though inadvertently. Thanks for the info though on migraines

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Caramel Apple Self Saucing Pudding

I found this recipe on the Taste Australia website when I was given some delicious home grown apples from a neighbour. I was originally going to make my Apple sponge to take as dessert to our weekly meal at my mother’s house one cold and wet evening. I did a search for warm apple desserts and this one came up and wow was it a hit. Even though the first time I made this Caramel Apple Pudding it was under cooked (I had made it in a dish that was too small) the family still polished it all off in no time. The next time I made it in a lasagne dish which was the perfect size, cooking the cake top perfectly with the sliced raw apples under the cake batter cooking in the caramel sauce as it miraculously seeps through the cake.

Not having to cook the apples makes this Caramel Apple Pudding a very quick dessert to put together using very basic economical ingredients, all the magic happens in the oven and you just need some beautiful cream or ice cream to serve with it on the side.

Caramel Apple Pudding

Ingredients   .

• 5 Large Apples, peeled, cored and sliced 1 cm thick
• 250 gm Plain Flour 1 2/3 Cups
• 2 tsp Baking powder
• 250 gm Castor Sugar
• 200 ml Milk
• 150 gm Butter, melted
• 2 Eggs
• 1 Cup Brown Sugar, firmly packed. 200gm
• 1/2 Cup Golden Syrup 125gm
• 300 ml Water

Instructions  

• Preheat oven to 180C
• Lightly grease lasgane type baking dish.

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Caramel apple self-saucing pudding

Ingredients

Pie apple is available in cans or jars. Or use 1 peeled cored and chopped green apple instead. Note

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Caramel apple sponge pudding.

The ultimate comfort food on a cold winter's evening. Gather your friends and family and tuck in!

• How to - Video's,
• Season - Autumn,
• Season - Winter

Ingredients

• 7 cooking apples
• 1 ½ cups (190g) Edmonds Standard Grade Flour
• 1 ½ tsp Edmonds Baking Powder 
• 1 tsp cinnamon
• ¾ cup Chelsea Raw Caster Sugar
• 100g butter, melted
• 125ml Meadow Fresh Original Milk
• 2 eggs, lightly beaten
• 1 tsp vanilla essence
• ¾ cup Chelsea Soft Brown Sugar
• 2 tsp Edmonds Fielder's Cornflour
• ⅓ cup Chelsea Golden Syrup
• 2 cups boiling water
• Chelsea Icing Sugar , to dust
• Meadow Fresh Original Cream or ice cream, to serve

Chelsea Products in Recipe

Golden Syrup

Raw Caster Sugar

Soft Brown Sugar

What did you think of this recipe?

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Basic Buttercream Icing

• 1 cup Edmonds Self Raising Flour (150g)
• 2 Tbsp Chelsea White Sugar
• ½ tsp finely grated lemon zest (optional)
• 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
• 1 egg, lightly beaten
• 30g Butter, melted (or margarine)
• 2 bananas, sliced
• 1 punnet blueberries (or frozen berries, defrosted)
• Chelsea Flavoured Syrup -  Maple or Honey Maple .
• 125g butter, softened
• ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
• 1 cup mashed banana (about 2 large bananas)
• 1 tsp Edmonds Baking Soda
• 2 Tbsp hot Meadow Fresh Milk
• 1 ¾ cups  Edmonds Standard Grade Flour (263g)
• 1 tsp Edmonds Baking Powder
• 1 ½ cups Chelsea Icing Sugar (225g)
• 1 Tbsp butter, softened
• 1 Tbsp cocoa powder
• 2-3 Tbsp boiling water
• 250g butter
• ½ cup cocoa powder
• 1 ½ cups Chelsea White Sugar
• 1 cup Edmonds Standard Grade Flour
• 200g butter
• 1 cup Chelsea White Sugar
• 1 cup Chelsea Soft Brown Sugar
• 2 tsp vanilla essence
• 3 cups Edmonds Standard Grade Flour
• pinch of salt
• 2 cups chocolate chips
• 150g butter, softened
• 2 cups Chelsea Icing Sugar (300g)
• 1-2 Tbsp hot water
• ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
• food colouring (optional)

How to Choose SugarFor Baking?

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Caramel Apple Pudding

If there is only one new recipe that you try this winter, make sure it is this caramel apple pudding! The whole family will be asking you for more!

Ingredients

Preheat your oven to 180°C (fan-forced) and lightly grease a 25cm-wide baking dish.

Place the self-raising flour, caster sugar, vanilla extract, milk, melted butter and eggs in the bowl of an electric mixer. Mix on a low speed for 30 seconds before increasing the speed to medium. Beat for approximately 2 minutes or until the mixture is pale.

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Elektrostal

Elektrostal Localisation : Country Russia , Oblast Moscow Oblast . Available Information : Geographical coordinates , Population, Area, Altitude, Weather and Hotel . Nearby cities and villages : Noginsk , Pavlovsky Posad and Staraya Kupavna .

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27 sponge cakes of the light and fluffy kind

Brown sugar sponge cake with caramel pears

A classic Victorian sponge cake spread with cream and piled high with strawberries is a thing of beauty. But we won’t say no to a pistachio and rose roulade, a rich chocolate lamington cake and a few madeleines either. Sponge cakes, in any form, make a welcome addition to afternoon teas and dessert times.

Pistachio and rose roulade with lychees and raspberries

Victoria sponge

Jaclyn Koludrovic’s toasted flour fig roulade with lemon mascarpone

Flour and Stone’s lemon dream cake

Ginger madeleines with spiced crème Anglaise

Almond and hokey-pokey ice-cream sponge roll

Flour & Stone’s blackberry and chocolate meringue roulade

Chocolate lamington cake

Apple-caramel sponge pudding

Burnt cocoa sponge cake

Flour and Stone’s trifle with madeleines, lemon curd and peaches

Lauren Eldridge’s apricot, honey, coffee and macadamia trifle

Lemon curd sponge cake

Madeleines with lemon sugar

Strawberry and mascarpone rolled sponge

Nik Hill’s banoffee trifle

Coconut lamingtons with cherry jam

How to make the perfect sponge cake

Lemon and thyme sponge cake

Black Forest cake

Chocolate marquise

Hazelnut sponge with chocolate-raspberry cream

Summer trifle with coconut cream and berry jelly

Strawberry layer cake

Flour and Stone’s pink grapefruit sponge with strawberries and sesame frosting

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Zhukovsky International Airport

Zhukovsky International Airport, formerly known as Ramenskoye Airport or Zhukovsky Airfield - international airport, located in Moscow Oblast, Russia 36 km southeast of central Moscow, in the town of Zhukovsky, a few kilometers southeast of the old Bykovo Airport. After its reconstruction in 2014–2016, Zhukovsky International Airport was officially opened on 30 May 2016. The declared capacity of the new airport was 4 million passengers per year.

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