Ginger & caramel apple puddings

Ginger & caramel apple puddings

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(8 ratings)

Prep: 30 mins Cook: 20 mins


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: per serving

  • kcal470
  • fat28g
  • saturates17g
  • carbs53g
  • sugars39g
  • fibre1g
  • protein4g
  • salt1.07g
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For the caramel apples

  • 50g butter, plus extra for the ramekins



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 large cooking apple, peeled, cored and finely chopped
  • 75g light brown muscovado sugar

For the puddings

  • 140g butter, softened



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g light brown muscovado sugar
  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 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

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • ½ tsp bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • icing sugar, for dusting
  • cream or custard, to serve



    Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…

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  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.

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Comments, questions and tips

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Comments (11)

Claireb456's picture

Can you make this ahead of time and bake later?

Claire4321's picture

Hi Claire, from another Claire! Wondered if you decided to make in advance and bake later - or did you reheat? Thanks - keen to know as I have the same query!

jennypiccolo's picture

My 9 year old daughter just made this for us and it was delicious! she used the whole recipe for 4 of us so it was a good Sunday lunch sized portion! Would definitely have again

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

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

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

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

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

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

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

ogram93's picture

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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Tips (1)

kingthorpe's picture

I made this last night and put it all in a shallow baking dish instead of individual ramekins.
It worked and the flavours were lovely. Net time I would add more apple cut up smaller and also use a slightly deeper dish. Cooking time was around 20-25mins @180C

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