As the seasons change, there is something particularly comforting about a warm apple pudding fresh from the oven.
In our latest video, Pavilion Chef David Rice shows us how to make his Caramelised Apple Pudding - a soft vanilla sponge baked over cooking apples, brown sugar and cinnamon, which caramelise beautifully as it cooks.
Currently featured on our menu at The Glasshouse, it’s a lovely seasonal dessert to enjoy with us - or to recreate at home.
Caramelised Apple Pudding Recipe
Tin: 10-inch cheesecake tin
Oven: 160°C
Bake time: Approximately 1 hour
Sponge
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175g butter
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250g sugar
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4 eggs
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350g self-raising flour
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250g sour cream
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1 tsp vanilla essence
Apple Mix
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600g cooking apples, roughly chopped
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125g brown sugar
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1 tsp cinnamon
Method
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Line the base of a 10-inch cheesecake tin.
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Mix the chopped apples with the brown sugar and cinnamon.
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Spread the apple mixture evenly over the bottom of the tin.
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Cream the butter and sugar together until light and smooth.
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Slowly add the eggs, mixing well between each addition.
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Fold in the self-raising flour.
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Fold in the sour cream and vanilla essence.
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Pour the sponge batter over the apples and level the top.
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Bake at 160°C for approximately 1 hour, or until the sponge is fully cooked through.
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Allow to cool slightly before removing from the tin and serving.
