The weather is cooling down, time for puddings and nice winter fruit . I always get very hungry at this time of year and this is a treat. Simple, sweet and very quick. Interested? OK then give this a go with custard or icecream. I made a nice thick custard and froze it to serve with this Apple and Butterscotch Pudding.
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Warm Apple and Butterscotch Pudding
- Total Time: 40 minutes
- Yield: 6 servings
Description
This warm apple and butterscotch pudding is a quick, simple, and fruity dessert that can be made with gluten-free flour. It’s an almost healthy after-dinner treat perfect for cooler weather.
Ingredients
- 1 1/3 lb (600 g) apples, cored and cut into 1/8ths (approx 3 large cooking apples)
- 1 cup (150 g) self-raising flour (or gluten-free flour)
- 50 g caster sugar
- 80 g unsalted butter, softened
- 1 large egg
- 1/3 cup (100 ml) milk
- Zest of 1/2 lemon
- 3 tablespoons currants
- 80 g brown sugar (or Muscovado sugar)
- 1 oz (25 g) butter
- 1/3 cup (100 ml) water
- Juice of 1/2 lemon
- Pinch of salt
Instructions
- Preheat your oven to 350°F (180°C). Grease a 10-inch ovenproof baking dish.
- In a food processor, combine the self-raising flour, caster sugar, and butter. Pulse until the mixture resembles breadcrumbs.
- Add the egg, milk, and lemon zest to the mixture and blend until smooth.
- Arrange the sliced apples evenly in the prepared baking dish.
- Sprinkle the currants over the apples.
- Pour the batter over the apples and currants, spreading it evenly with a spatula.
- In a small saucepan, combine the brown sugar, butter, water, lemon juice, and salt. Heat gently without boiling until melted into a thin, liquid mixture, then pour evenly over the pudding.
- Bake in the preheated oven for 30 minutes or until the top is golden brown and a skewer inserted into the sponge comes out clean.
- Allow to cool slightly before serving. Serve warm with custard or ice cream.
Notes
- You can substitute gluten-free flour for a gluten-free version.
- Serve with custard or ice cream for a comforting dessert.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30
- Sodium: 150
- Fat: 12
- Carbohydrates: 50
- Fiber: 3
- Protein: 4
- Cholesterol: 60
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Frequently Asked Questions
Can I make this pudding gluten-free?
Yes — gluten-free flour is a direct swap for the 1 cup (150 g) of self-raising flour, making this an almost healthy after-dinner treat.
What is the brown sugar syrup poured over the top before baking?
It’s a simple butterscotch-style sauce made from 1/4 cup (60 ml) water, 1/4 cup (50 g) brown sugar, and 1 tsp vanilla extract, heated until the sugar dissolves and then poured evenly over the batter and butterscotch chips before the dish goes into the oven at 350°F (180°C).
How long do leftovers keep?
Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat before serving.
Ate this warm with a scoop of vanilla and it was exactly what i wanted after a long day.
Sounds fantastic! Looking forward to trying this! Yum!