Spiced Apple Pudding with Brown Sugar Caramel Sauce
Move over Malva and Sticky Toffee, there’s a new pudding in the house. This Spiced Apple Pudding with Brown Sugar Caramel Sauce it my new favourite winter treat. Crunchy Granny Smith apples spiced gently with cinnamon and a dash of nutmeg, a moist and fluffy sponge, drenched in a creamy sauce. Then topped with a rich dark brown sugar caramel and a sprinkle of sea salt. Yum!
This sauce is an extra indulgence and completely optional. The pudding is absolutely delicious without it too. Serve with a dollop of ice cream or a drizzle of custard instead if you wish.
Or check out my Apple Butterscotch Sauce recipe if you’re an apple lover like me. It would work perfectly with this pudding too.
If you’re an apple lover like me, this Spiced Apple Pudding is definitely for you. And if this can win over a Malva Pudding fiend like my husband, it’s definitely a winner.
Spiced Apple Pudding
Ingredients
Apple Pudding
- ¾ cup Soft brown sugar
- ¼ cup Unsalted Butter Softened to room temperature
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1 cup All-Purpose/Cake Flour
- 1 tsp Baking Soda (bicarbonate of soda)
- 1 tsp Ground Cinnamon (divided ½ + ½)
- ½ tsp Ground Nutmeg (divided ¼ + ¼)
- ¼ tsp Salt
- 2 – 3 Granny Smith Apples Peeled and grated / small dice
Sauce for soaking
- â…“ cup Brown Sugar
- ¼ cup Unsalted Butter
- ½ cup Fresh Cream
- 1 tsp Vanilla Extract
Brown Sugar Caramel Sauce (Optional Topping)
- ½ cup Dark Brown Sugar / Dark Muscovado Sugar
- 2 Tbsp Unsalted Butter
- ¼ cup Fresh Cream
- 2 tsp Vanilla Extract
- ¼ tsp Sea Salt Flakes / coarse sea salt Optional
Instructions
Apple Pudding
- Preheat the oven to 180℃
- Spray a standard 6 hole muffin pan with non-stick cooking spray and set aside
- Peel your apples. Depending on their size you will need at least 2 large or 3 medium. Grate or cut into a very small dice size. Place in a bowl, drizzle with a squeeze of lemon juice to stop them from browning, sprinkle over half the cinnamon and half the nutmeg, mix then set aside
- Tip: I like to do a combination e.g. 1 grated and 2 chopped, as the grated apple cooks away and I like having pieces of apple in every bite
- With a stand mixer or electric hand mixer, cream together the butter and sugar until smooth and well incorporated, then add the egg and vanilla and mix through
- Sift in the flour, baking soda (bicarb), half the cinnamon, half the nutmeg and the salt
- Mix until almost combined, then add the apples and fold through
- Note: the mixture/batter will look too dry until you start folding through the apples. This adds the extra moisture that the batter needs
- Divide the batter between the holes of the muffin tin, then bake for 25 – 30 minutes, until nicely browned and a cake tester or skewer comes out clean
- Important note: Make the sauce while the puddings bake as you will need to soak them immediately after removing from the oven
Sauce for soaking
- 5 – 10 minutes before the puddings are baked begin making the sauce
- Add the sugar and butter to a small saucepan and bring to medium high heat. While the butter and sugar is melting, heat the cream a little in the microwave to ensure it's not fridge cold
- When the butter and sugar has melted, stir and let it bubble for a bit, then carefully stir in the cream. Finally, remove from the heat add the vanilla and mix through
- Keep the sauce warm until you remove the puddings from the oven
- Once removed from the oven, poke lots of holes into the puddings with a skewer or toothpick, then pour over roughly half the sauce. When the liquid begins to absorb, add the rest
- Important note: This step needs to be done with hot puddings and hot sauce
- Let the puddings sit and absorb the sauce for at least 15 minutes
- If making the brown sugar caramel sauce as a topping, you can make this now
Brown Sugar Caramel Sauce (Optional Topping)
- Add the sugar, butter and cream to a saucepan. Bring to medium high heat, stirring until completely combined
- Bring the sauce to a boil and continue to boil for 5 – 7 minutes until the mixture thickens
- Remove from the heat, add the vanilla and salt (optional) and mix well
- Set aside to cool. Use or once completely cooled, store in an airtight jar in the fridge
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