Apple Caramel Puddings
You’ll be keeping toast warm in winter with these Apple Caramel Puddings. We’ve put a spin on classic caramel puddings with some extra crunch from roasted hazelnuts, apples and Demerara Sugar.
Product
Apple Caramel Puddings
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 6
- Difficulty Level Easy
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PrintFriendlyIngredients
Apples- 4 medium pink lady apples, peeled, cored and cut into 2-3cm dice
- 30g butter
- 2 tsp CSR Demerara Sugar
Sauce- 1 cup water
- 1 cup CSR Demerara Sugar
- 2 tbs CSR Golden Syrup
Batter- 2 cups self-raising flour
- 1 cup CSR Demerara Sugar
- 2 tsp baking powder
- 1 cup milk
- 2 extra large eggs
- 125g butter, melted
To Assemble- 40g roasted hazelnuts, skin removed, roughly chopped
- 1 small pink lady apple, cut into quarters, cored and finely sliced
Instructions
- Pre-heat oven to 160°C fan-forced. Place 6 x 300ml capacity, oven-proof dishes onto a baking tray.
- Combine diced apples, butter and sugar in a small saucepan and cook over a low heat until butter has melted and apples are just tender. Spoon between prepared dishes.
- For the sauce, combine water, sugar and golden syrup in a small saucepan. Bring to the boil, then remove from heat.
- In a large mixing bowl, combine flour, sugar and baking powder. In a separate bowl whisk together the milk, eggs and butter. Add to flour mixture and whisk until batter is well combined. Spoon between the baking dishes with apple in them.
- Pour the hot sauce over the back of a spoon onto each pudding, so it disperses and doesn’t cause a hole in the batter. Spread some apple slices and chopped hazelnuts over the top. Bake for 30 mins. Serve warm with a good drizzle of cream or a scoop of ice-cream
- Servings : 6
- Ready in : 50 Minutes
- Course : Dessert
- Ingredient : CSR Demerara Sugar, CSR Golden Syrup
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