Ginger & caramel apple puddings

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• ogram93

  04 November 2010

  ogram93 rated and commented on this recipe

  

  I made this for 15 people, multiplying the recipe by 3 and cooking it in 2 large dishes. I didn't change any ingredients but cooked it for 40 mins, everyone absolutely loved it, the ginger gave it a really "warming" flavour.

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• gracie

  13 December 2010

  gracie rated and commented on this recipe

  

  one of the best puddings - all the family just love these puddings. Lovely for a winter warming pudding.

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• Four Candles

  14 March 2011

  Four Candles rated and commented on this recipe

  

  Tastes really lovely, but I was disappointed with the way mine rose and then immediately sank dramatically. Didn't make too much difference as I turned them out, but if I'd left them in the ramekins they would have looked a bit sad.

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• same965

  25 March 2011

  same965 rated this recipe

  

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• Laura

  05 May 2011

  Laura rated and commented on this recipe

  

  We must have smaller apples here - but this amount for 6 ramekins was miserly. And the cake mixture was far too much for the normal ramekins shown in the picture (I only read it correctly afterwards). Even so, they sunk and were really unpleasant. If my husband doesn't want seconds for a dessert I know there is something wrong!

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• starrygirl

  20 December 2011

  starrygirl rated and commented on this recipe

  

  We all love this delicious, warming pud in our house. I've had to improvise when I can't get hold of buttermilk, still delicious if missed out. Boiled up some crystalised ginger chunks (chopped finely first) in a small amount of water and sugar to make a syrup when I couldn't find stem ginger in syrup, which worked fine as well.

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• Eileen

  19 January 2012

  Eileen rated and commented on this recipe

  

  Lovely. I used 2 apples and like starrygirl I had to improvise with the buttermilk but they still turned out okay. I shall certainly make these again.

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http://www.bbcgoodfood.com/recipes/853644/

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Ingredients

FOR THE CARAMEL APPLES

• 50g butter , plus extra for the ramekins
• 1 large cooking apple , peeled, cored and finely chopped
• 75g light brown muscovado sugar

FOR THE PUDDINGS

• 140g butter , softened
• 100g light brown muscovado sugar
• 1 egg
• 125ml buttermilk
• 2 balls preserved stem ginger , finely chopped, plus 1 tbsp syrup from jar
• 100g plain flour , plus extra for dusting
• 1½ tbsp ground ginger
• ½ tsp baking powder
• ½ tsp bicarbonate of soda
• icing sugar , for dusting
• cream or custard, to serve

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 30 mins

Cook 20 mins

Ingredients

FOR THE CARAMEL APPLES

• 50g butter , plus extra for the ramekins
• 1 large cooking apple , peeled, cored and finely chopped
• 75g light brown muscovado sugar

FOR THE PUDDINGS

• 140g butter , softened
• 100g light brown muscovado sugar
• 1 egg
• 125ml buttermilk
• 2 balls preserved stem ginger , finely chopped, plus 1 tbsp syrup from jar
• 100g plain flour , plus extra for dusting
• 1½ tbsp ground ginger
• ½ tsp baking powder
• ½ tsp bicarbonate of soda
• icing sugar , for dusting
• cream or custard, to serve

PER SERVING

470 kcalories, protein 4g, carbohydrate 53g, fat 28 g, saturated fat 17g, fibre 1g, sugar 39g, salt 1.07 g

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