Ginger & caramel apple puddings

Ginger & caramel apple puddings

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(7 ratings)

By

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Cooking time

Prep: 30 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 6

Quintessentially British ingredients make up Frances Auger's comforting puds, impressing the judges of Britain's Best Pud

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
470
protein
4g
carbs
53g
fat
28g
saturates
17g
fibre
1g
sugar
39g
salt
1.07g

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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Method

  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.
  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.
  3. Serve warm, dusted with icing sugar. Accompany with cream or custard.

Recipe from Good Food magazine, November 2010

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Comments

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browan713's picture

very very sweet.even though we cooked them for about half an hour they still weren't cooked in the middle so the inside was still runny.i also found that i had to uSe two apples and i still found that wasnt quite enough. A little disappointed

sparrowfield's picture
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Lovely. My husband really loves ginger and added with the apple it was really nice. I also improvised with the buttermilk, but it still turned out okay.

sparrowfield's picture
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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.

starryg1rl's picture
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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.

laurakrikhaar's picture
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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!

jweg1210's picture
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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.

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

ogram93's picture
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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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