Ingredients

Method

• 300 g cake flour
• 1 t baking powder
• 1 T cornflour
• 170 g salted butter, melted
• 100 g castor sugar
• 150 g light brown sugar
• 2 large free-range eggs
• 1 t vanilla extract
• vanilla ice cream or cream, for serving
For the apple caramel:
• 4 Granny Smith apples, peeled and diced into 2 cm pieces
• 80 g castor sugar
• 1 T cream
• 2 T butter
• a generous pinch Maldon salt

Method

Ingredients

1. Preheat the oven to 180°C or 160°C fan. Grease a 26 cm round ovenproof dish.

2. To make the apple caramel, place the apples and sugar in a large saucepan and cook until the sugar has dissolved and starts to caramelise. Once the sauce is dark amber in colour, add the cream and butter and stir using a silicone spatula. Cook over a low heat, stirring occasionally, until a lush caramel colour and slightly thickened. Add the salt and set aside.

3. To make the pudding, sift together the flour, baking powder and cornflour, then whisk to combine.

4. Place the melted butter and sugar in a separate bowl and whisk well. Add the eggs and vanilla and whisk until incorporated and creamy. Combine the wet and dry ingredients and mix to just combine. Pour into the prepared dish and top with the apple caramel. Bake for 20–25 minutes, or until just set. Serve warm with vanilla ice cream or cream.

Photography: Sadiqah Assur-Ismael
Recipes and Production: Hannah Lewry and Claire van Rooyen
Find more warm pudding recipes here.