Ingredients for Caramel Apple Sponge Pudding
- Granny Smith Apples
- Plain Flour
- 2 tsp baking powder
- White Sugar
- 150ml milk
- 50g unsalted butter, melted
- 2 large eggs
- 100g brown sugar
- 50ml golden syrup
- 2 tbsp water
- Icing sugar, for dusting
- Heavy Cream
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How to Make Caramel Apple Sponge Pudding
- Preheat oven to 180°C (350°F).
- Grease and flour a large (32cm x 23cm x 5cm) glass or ceramic baking dish.
- Peel, core, and slice 1kg of apples into 1cm thick slices.
- Arrange apple slices in the prepared baking dish, ensuring the bottom is generously covered.
- In a large bowl, sift together 200g all-purpose flour, 2 tsp baking powder, and 150g caster sugar.
- Create a well in the centre and add 150ml milk, 50g melted unsalted butter, and 2 large eggs. Beat with an electric mixer until light and fluffy, and the batter leaves a trail on the beaters.
- Evenly spoon the batter over the apples, smoothing the top with the back of a spoon.
- In a small saucepan, combine 100g brown sugar, 50ml golden syrup, and 2 tbsp water.
- Stir over medium heat until the sugar dissolves and the mixture becomes liquid.
- Bring to a boil without stirring, then immediately remove from heat.
- Carefully pour the caramel sauce evenly over the batter.
- Place the baking dish on the centre shelf of the preheated oven.
- Bake for 30-35 minutes, or until the top is golden brown and a skewer inserted into the centre comes out clean.
- Let cool slightly before dusting with icing sugar and serving with thick cream or vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
197g
Fat
53g
Carbs
32g
