Caramel recipe for 6 people, takes only 20 mins; recipe has butter, cooking apple, muscovado sugar, butter, muscovado sugar, egg, buttermilk, stem ginger, plain flour, ground ginger, baking powder, bicarbonate of soda, icing sugar and cream.
Ginger & caramel apple puddings
Course: Caramel
Servings
6
servings
Prep time
30 mins
Ingredients
- Egg: 1 egg
- Butter: 50g butter, plus extra for the ramekins
- Plain Flour: 100g plain flour, plus extra for dusting
- Bicarbonate Of Soda: 1/2 tsp bicarbonate of soda
- Baking Powder: 1/2 tsp baking powder
- Muscovado Sugar: 75g light brown muscovado sugar
- Buttermilk: 125ml buttermilk
- Ground Ginger: 1 1/2 tbsp ground ginger
- Icing Sugar: icing sugar, for dusting
- Cream: cream or custard, to serve
- Stem Ginger: 2 balls preserved stem ginger, finely chopped, plus 1 tbsp syrup from jar
- Cooking Apple: 1 large cooking apple, peeled, cored and finely chopped
Directions
- 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.
- 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.
- Serve warm, dusted with icing sugar. Accompany with cream or custard.
