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
Save to My Good Food
Please sign in or register to save recipes.


    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.
    20th Dec, 2011
    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.
    5th May, 2011
    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!
    14th Mar, 2011
    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.
    13th Dec, 2010
    one of the best puddings - all the family just love these puddings. Lovely for a winter warming pudding.
    4th Nov, 2010
    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.


    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?