Ginger & caramel apple puddings
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
For the caramel apples
- 50g butterplus extra for the ramekins
- 1 large cooking applepeeled, cored and finely chopped
- 75g light brown muscovado sugar
For the puddings
- 140g buttersoftened
- 100g light brown muscovado sugar
- 1 egg
- 125ml buttermilk
- 2 balls preserved stem gingerfinely chopped, plus 1 tbsp syrup from jar
- 100g plain flourplus extra for dusting
- 1 ½ tbsp ground ginger
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- icing sugarfor dusting
- creamor custard, to serve
Nutrition: per serving
- kcal470
- fat28g
- saturates17g
- carbs53g
- sugars39g
- fibre1g
- protein4g
- salt1.07glow
Method
step 1
Heat oven to 180C/160C fan/gas 4. Lightly butter and flour 6 x 8cm deep ramekins, tapping out excess flour. Heat the butter in a pan until foaming, add the apple and cook for 1 min on a medium heat. Toss in the sugar and cook until dissolved. Divide between the ramekins.
step 2
For the puddings, beat the butter and sugar together with an electric whisk until fully combined. In a separate bowl, mix together the egg, buttermilk, chopped ginger and ginger syrup, then stir this into the butter mixture. Fold in the flour, ground ginger, baking powder, bicarbonate of soda and a pinch of salt. Divide between the ramekins so they are filled to 1cm below the top. Place them on a baking tray and bake for 20 mins, until golden and risen.
step 3
Serve warm, dusted with icing sugar. Accompany with cream or custard.
