Apple Caramel Puddings
Prep: 15 mins
Cook: 35 mins
Servings: 6
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.
Ingredients
Method
- 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.