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Recipe

Caramel apple puddings

Jan 28, 2012 1:00pm
  • 15 mins preparation
  • 25 mins cooking
  • Makes 6 Item
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Ingredients

Caramel
  • 2/3 cup caster sugar
  • 1/4 cup water
  • 1/4 cup cream
Caramel apple puddings
  • 2 eggs
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla essence
  • 1 1/2 cup sifted self-raising flour
  • 125克融化,冷却黄油
  • 1 cored, finely chopped, plus 1 extra apple
  • thickened cream, to serve

Method

Caramel apple puddings
  • 1
    Preheat oven to moderate, 180°C. Lightly grease 6 recesses of Texas muffin pan.
  • 2
    In a bowl, using an electric mixer, beat eggs, sugar and vanilla together until pale and creamy. Stir in flour and butter until Well combined. Fold in apple.
  • 3
    Spoon mixture evenly among recesses. Slice extra apple into six 5mm-thick rounds. Place one apple slice in each recess. Bake 20-25 minutes, until cooked when tested. Cool in pan 5 minutes.
  • 4
    CARAMEL: Meanwhile, in a medium saucepan, combine sugar and water. Stir over low heat until sugar dissolves. Increase heat to medium. Simmer, without stirring, 8-10 minutes, until pale golden. Gradually stir in cream.
  • 5
    Remove puddings from pan. Spoon over sauce to serve. Accompany with cream.

Notes

VARIATION TIP: Try using nashi pears instead of apple. STORAGE TIP: Wrap individually and freeze for up to 1 month. Thaw and reheat in the microwave oven on high power, 20 second each.

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