Steamed apple and salted caramel puddings are rich, slightly spiced desserts full of autumnal flavours. They’re delightfully sticky and seem to fall apart under your fork. Perfect for a chilly night’s indulgence!
Steamed apple and salted caramel puddings
- 150g (¾ cup) sugar
- 50ml water
- 50g salted butter
- 50ml fresh cream
- 10ml (2 tsp) sea salt flakes
- 100g salted butter
- 100g (½ cup) sugar
- 3 eggs
- 200g cake flour
- 10ml (2 tsp) baking powder
- 150ml milk
- 2 apples, cubed
To make the caramel, heat the sugar and water in a pan over medium heat until the sugar has dissolved. Turn up the heat and boil until the sugar reaches a light amber colour.
Stir in the butter and cream, simmer for 2 minutes and add the sea salt flakes. Set aside.
To make the pudding, cream together the butter and sugar.
Add the eggs one at a time, beating well after each addition.
Sift in the flour and baking powder, and mix well. Stir in the milk.
Grease 6 small ramekins and add a spoonful of the salted caramel. Divide the chopped apples between the ramekins then top with the batter.
Cover the puddings with baking paper and then with foil, ensuring that no liquid can get into the ramekins.
Place the ramekins in a large pot and pour in water. The water needs to reach halfway up the side of the ramekins.
Steam over a gentle heat until the puddings are cooked through, about 45 minutes. Remove from the water and allow to cool slightly before turning out.
Serve with extra salted caramel.