Recipe Home > Dessert > Caramel Apple Pudding Cake
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Ingredients
- 6 apples I don't bother peeling the apples as it's an unnecessary step and the skin adds great texture.
- 2 tbsp butter
- 1 cup sugar
- 2 tbsp Golden syrup
- 2 tsp white vinegar
- 2 cups flour
- 2 tsp bicarbonate of soda
- 1 tsp salt
- 1 cup milk
- 2 eggs
For the salted caramel syrup
- 1 cup sugar I used brown sugar but white sugar can also be used, the sauce will just be lighter in color.
- 4 tbsp butter
- ½ cup cream
- generous pinch of salt
Directions
- Preheat the oven to 180°C/350°F.
- Combine the butter, sugar, golden syrup and vinegar in a saucepan set over medium heat and allow to melt together then add the grated apples.
- Cook the mixture for 5 minutes then remove from the heat and allow to cool to room temperature.
- Sift or whisk the flour, salt and bicarbonate of soda together in a large mixing bowl.
- Once the apple mixture has cooled, whisk in the eggs and milk.
- Pour the wet ingredients into the dry ingredients and stir together until combined.
- Transfer the batter to a greased baking dish (the dish I used was 32cm x 25cm / 13in x 9in).
- Place in the oven and allow to bake for 25-30 minutes until golden brown and a skewer inserted comes out clean.
- While the pudding is baking, make the syrup.
- In a saucepan set over medium heat, melt together the sugar, butter, cream and a pinch of salt.
- Cook for 7-10 minutes until golden brown in color - it will be lighter if using white sugar.
- Once the pudding is baked, remove from the oven and while still hot, pour the syrup over.
- Allow to stand for 10 minutes then serve with ice cream, custard or a splash of cream.
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