Salted Caramel Apple Pudding Cake
This salted caramel apple pudding cake is the decadent, delicious dessert of your dreams. Warm, rich and soaked in caramel, what more could you want?
If you’re a fan of sticky toffee pudding or its South African cousin, Malva pudding, you’re going to be obsessed with this baked pudding recipe. The apples add wonderful texture and the salted caramel sauce soaks into the pudding, creating a syrupy, rich dessert that is impossible to resist.
Ingredients needed
- Apples. I used Granny Smith apples but any crisp, slightly tart apple will work. Honey crisp and Fuji are also good options.
- Butter.
- Sugar. White or brown sugar works for this recipe.
- Golden syrup. Golden is a thick, amber-coloured syrup often used in British, Australian and South African cooking. If you can’t find it, honey or maple syrup can be substituted.
- White vinegar,
- Flour.
- Milk.
- Eggs.
- Bicarbonate of soda.
- Salt.
- Cream.
How to make apple pudding cake
Start by making the pudding. Combine the butter, sugar, golden syrup and vinegar in a saucepan set over medium heat and allow to melt together then add the grated apples. I don’t bother peeling the apples as it’s an unnecessary step and the skin adds great texture. Cook the mixture for 5 minutes then remove from the heat and allow to cool to room temperature.
Sift or whisk the flour, salt and bicarbonate of soda together in a large mixing bowl. Once the apple mixture has cooled, whisk in the eggs and milk. Pour the wet ingredients into the dry ingredients and stir together until combined. Transfer the batter to a greased baking dish (the dish I used was 32cm x 25cm / 13in x 9in). Place in the oven and allow to bake for 25-30 minutes until golden brown and a skewer inserted comes out clean.
While the pudding is baking, make the syrup. In a saucepan set over medium heat, melt together the sugar, butter, cream and a pinch of salt. Cook for 7-10 minutes until golden brown in colour. Once the pudding is baked, remove from the oven and while still hot, pour the syrup over. Allow to stand for 10 minutes then serve with ice cream, custard or a splash of cream.
Can I make this ahead?
This pudding cake is a great make-ahead recipe. The pudding can be baked up to a day in advance and kept covered in the fridge. Reheat in a hot oven for 10-15 minutes before serving. Any leftovers can be kept in the refrigerator for up to 3 days.
Easy apple dessert recipes
Baked pudding recipes
Salted Caramel Apple Pudding Cake
Ingredients
- 6 apples I don't bother peeling the apples as it's an unnecessary step and the skin adds great texture.
- 2 tbsp butter
- 1 cup sugar
- 2 tbsp Golden syrup
- 2 tsp white vinegar
- 2 cups flour
- 2 tsp bicarbonate of soda
- 1 tsp salt
- 1 cup milk
- 2 eggs
For the salted caramel syrup
- 1 cup sugar I used brown sugar but white sugar can also be used, the sauce will just be lighter in color.
- 4 tbsp butter
- ½ cup cream
- generous pinch of salt
Instructions
- Preheat the oven to 180°C/350°F.
- Combine the butter, sugar, golden syrup and vinegar in a saucepan set over medium heat and allow to melt together then add the grated apples.
- Cook the mixture for 5 minutes then remove from the heat and allow to cool to room temperature.
- Sift or whisk the flour, salt and bicarbonate of soda together in a large mixing bowl.
- Once the apple mixture has cooled, whisk in the eggs and milk.
- Pour the wet ingredients into the dry ingredients and stir together until combined.
- Transfer the batter to a greased baking dish (the dish I used was 32cm x 25cm / 13in x 9in).
- Place in the oven and allow to bake for 25-30 minutes until golden brown and a skewer inserted comes out clean.
- While the pudding is baking, make the syrup.
- In a saucepan set over medium heat, melt together the sugar, butter, cream and a pinch of salt.
- Cook for 7-10 minutes until golden brown in colour - it will be lighter if using white sugar.
- Once the pudding is baked, remove from the oven and while still hot, pour the syrup over.
- Allow to stand for 10 minutes then serve with ice cream, custard or a splash of cream
Do you include the apple juice from grating along with the apples or just the apple part?
If there is a lot of excess juice, use just the apple. My apples didn’t release a ton of juice so I used everything. If it’s more than a couple of tablespoons, I wouldn’t add it as it will make the pudding too mushy.
What kind of cream should I use in the caramel?
Heavy cream/whipping cream/double cream.
Hi,
Do I grate the apples on the fine or coarse side?
I used the coarse side but either will work.
Love all of these flavors, and textures, a wonderful new dessert for me and don’t even have to peel the apples, thank you!