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Caramel Apple Pudding

Western.Chefs's picture
  Plain flour 4 Ounce (100 Gram)
  Dark brown sugar 4 Ounce (100 Gram)
  Cinnamon 1 Pinch
  Butter/Margarine 3 Ounce (75 Gram)
  Dessert apples 6 Medium
  Lemon juice 1 Tablespoon
  Mint sprigs 3 (To Decorate)
  Lemon zest 1 Tablespoon (To Decorate)

Sieve the plain flour into a bowl, stir in 2 oz/50 g dark brown sugar and cinnamon.
Rub in 1 oz/25 g fat until the mixture resembles breadcrumbs.
Stir in 1-2 tbsp cold water to form a firm dough.
Wrap and chill for 1 hr.
Place the remaining fat in a microwaveable 8 in/20 cm round pie dish and heat on High for 45 secs.
Sprinkle the remaining dark brown sugar over.
Peel, core and thickly slice the apples.
Sprinkle with lemon juice.
Arrange the apple slices in the base of the pie dish.
Roll out the dough to fit overthe apples and press down lightly.
Cook on High for 7-10 mins, until the surface feels dry.
Stand for 5 mins.
Loosen with a knife, invert a serving plate on to the pie dish, turn upside down on the plate.
Remove pie dish and decorate top of pudding with mint sprigs.
If liked, serve with creme fraiche decorated with lemon zest.

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