Saturday, August 04, 2012

Caramel Apple Pudding

Cristina from La Cucina di Cristina is hosting both editions of Weekend Herb Blogging and this week I've found some more Renette Apples.

renette apple© by Haalo

They may not be the prettiest apple in the world but they are the best cooking apple you can find - my only problem is prying them away from my mother who just loves to eat them as they are.

My first recipe for these apples was for an Italian apple strudel, this time I'm going for an English feel and using them in a pudding.

I've slightly adapted a recipe found in the lastest Dish magazine (Issue 43) - I've removed the spices and added amarena cherries and replaced brown sugar for coconut sugar.

Caramel Apple Pudding© by Haalo

Caramel Apple Pudding

4 apples, peeled, cored, thinly sliced
amarena cherries
Batter:
250 grams self-raising flour
150 grams coconut sugar (or soft brown sugar)
2 eggs
200mls milk
125 grams butter, melted and cooled
Topping:
500mls water
150 grams coconut sugar (or soft brown sugar)
25 grams butter

Make the batter:
Sift the flour and sugar into a bowl, make a well in the center. Lightly whisk the eggs and milk and pour into the dry ingredients - followed by the melted butter. Stir until just combined - don't overmix or the batter will be stodgy.

Make the topping:
Put the water, sugar and butter into a saucepan and place on a medium heat. Bring to the boil, stirring occasionally. Once the sugar has dissolved and the mixture has come to the boil, remove from the heat.

Assemble the pudding:
Place the apples slices over the base of a large baking dish - scatter over with amarena cherries.
Pour the batter over to evenly cover the apples.
Using the back of a large spoon, carefully pour the hot topping over the batter - using a spoon diffuses the liquid. It's the same process you use for making a self-saucing pudding.

Place the dish onto a baking tray and bake in a preheated 170°C oven until golden and cooked through - about 45 to 60 minutes. If they pudding is browning too quickly, decrease the temperature to 160°C and cover with foil.

Caramel Apple Pudding© by Haalo

It may not look fantastic but it staggeringly good - it's a dessert of many textures. At the base, the liquid has formed a kind of caramel custard, the apples have softened but still retain some bite and in cooking, their flavour has intensified. There's the surprise of the flavour explosion that is amarena cherries, the lightness of the sponge stops the pudding from being stodgy and the top has lovely crispness to it. It's the type of pudding that will leave you saying "more please!"

4 comments:

  1. Yes please! This sounds absolutely divine.

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  2. sounds fascinating and delicious - I am surprised you don't cook the apples first - my mum never made any apple desserts without cooked apples (and she made a lot) so this is what I have always thought is the norm

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  3. what a lovely winter warmer! perfect with a hot cup of tea and trackie days on the couch!

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  4. That looks amazing! Alas, I've never seen Renette apples here but they look a lot like Russet apples. I'm assuming Renettes are on the tart side if they're good cooking apples. Do they hold their shape when cooked?

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