Caramel Apple Pudding Cake

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Caramel Apple Pudding Cake


  • 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


  1. Preheat the oven to 180°C/350°F.

  2. 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.

  3. Cook the mixture for 5 minutes then remove from the heat and allow to cool to room temperature. 

  4. Sift or whisk the flour, salt and bicarbonate of soda together in a large mixing bowl.

  5. Once the apple mixture has cooled, whisk in the eggs and milk.

  6. Pour the wet ingredients into the dry ingredients and stir together until combined.

  7. Transfer the batter to a greased baking dish (the dish I used was 32cm x 25cm / 13in x 9in).

  8. Place in the oven and allow to bake for 25-30 minutes until golden brown and a skewer inserted comes out clean.

  9. While the pudding is baking, make the syrup.

  10. In a saucepan set over medium heat, melt together the sugar, butter, cream and a pinch of salt.

  11. Cook for 7-10 minutes until golden brown in color - it will be lighter if using white sugar.

  12. Once the pudding is baked, remove from the oven and while still hot, pour the syrup over.

  13. Allow to stand for 10 minutes then serve with ice cream, custard or a splash of cream.


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