Ginger & caramel apple puddings

Ginger & caramel apple puddings

  • 1
  • 2
  • 3
  • 4
  • 5
(18 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


    For the caramel apples

    • 50g butter, plus extra for the ramekins



      Butter is a dairy product made from separating whole milk or cream into fat and…

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

    For the puddings

    • 140g butter, softened



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 100g light brown muscovado sugar
    • 1 egg



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

    • 125ml buttermilk
      Buttermilk pancake mixture in bowl with whisk



      There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

    • 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

      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

      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…


    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.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    29th Oct, 2019
    I took other reviews into account and doubled the quantity of apple and butter but used a mixture of Bramley and Braeburn and adjusted the sugar, as I like a bit of texture to the apple when it’s cooked rather than purée. Had to improvise with yoghurt and milk instead of buttermilk, as the supermarket was out of stock. I baked this in one large dish and it turned out perfectly - didn’t sink at all and the crust looked and tasted great. I might add a bit more ginger next time, as the flavour was very subtle and also try it with pears, as one friend who would love this cannot eat apples. Really super pudding. Just to add - I froze some of this and defrosted it a year later - it was still really good and, if anything, the ginger flavour had matured. I’ve had a glut of apples this year so am going to make a quantity of this and freeze it, it turned out so well.
    1st Oct, 2017
    This is just excellent. Really delicious. I did add a dash of Chartreuse to the apples before the pud mixture covered them (and booze always makes everything taste better...). There was a portion left over and, if anything, it was even better the next day. So I think you could make this in advance and simply heat it up. This is a keeper.
    2nd Jun, 2017
    So delicious! A proper pudding. I've made them in the ramekins and all in one dish - one dish is better. I add in another cooking apple and it's just right. This is my back up dinner party/sunday lunch dessert.
    28th Nov, 2016
    In one of those culinary mix ups that can go either way, I was thinking pudding (real pudding, not 'dessert') and I think had been looking at other recipes at the same time. I made this in individual pudding basins and cooked them in the oven in a baking tray filled one third up the level of the basins with boiling water. The puddings went crazy, frothing up like mad (and over because I didn't leave enough room). But no matter, they were turned out as neat little puddings and were truly excellent. I guess I should do them again following the recipe properly for comparison, but they were so good this way that I don't feel too inclined to do so!
    12th Feb, 2016
    Can you make this ahead of time and bake later?
    17th Feb, 2016
    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!
    24th May, 2015
    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
    13th Sep, 2014
    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
    14th Oct, 2013
    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.
    19th Jan, 2012
    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.


    8th Oct, 2019
    I'm wondering if I can freeze these uncooked? I've made them in ramekins and need them for the weekend?!
    goodfoodteam's picture
    10th Oct, 2019
    Thanks for your question. Unfortunately this will affect the way the texture and the way they rise. As you have already made them, we would suggest freezing them cooked. Defrost and then warm through in the oven. If you've already frozen them uncooked, then defrost in the morning and cook as above before serving. They may not rise as much but when served with lashings of custard or cream, they'll still make a tasty dessert.
    3rd Feb, 2014
    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
    Want to receive regular food and recipe web notifications from us?