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Ginger & caramel apple puddings

Ginger & caramel apple puddings

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A star rating of 4.7 out of 5.19 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

Nutrition: per serving
HighlightNutrientUnit
kcal470
fat28g
saturates17g
carbs53g
sugars39g
fibre1g
protein4g
low insalt1.07g
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Ingredients

For the caramel apples

For the puddings

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.

Recipe from Good Food magazine, November 2010

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Overall rating

A star rating of 4.7 out of 5.19 ratings
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