I have a real love of apple flavoured desserts and this apple pudding is one that ticks all the boxes. There’s so many different ways to use apple in dessert but if you’ve ever tried to make a good apple pie, you will know it’s not always easy to pull it off.
This dish takes away all the guess work. It combines the best bits of its apple dessert cousins and mashes them together in a single bake. It’s sweet and saucy on the bottom, fluffy cake texture in the middle and crunchy on top. Best of all, it’s super easy!
It’s so simple to put together and no fuss to bake because the recipe is extra forgiving. You don’t have to spend all your time worrying about whether it’ll turn out okay – it will! And did I mention that it’s endlessly adjustable?
Apple pudding your way
- Want more apple sauce? Just double the apple mix.
- How about more cake? Then double the pudding mix.
- Don’t like your desserts crunchy? Skip the flaked almonds.
- Want a bit more sweetness? Dust it with icing sugar!
No matter which way you choose to make it, this apple pudding is a winner. It will delight and impress friends and family alike. Its simplicity comes from a high degree of flexibility in preparation. It’s easy to make the batter in advance and bake it while you eat your main course so it’s fresh out of the oven in time for dessert.
Alternatively, you can prepare the batter and set aside. Just follow the recipe to right before you place it in the oven, cover it with cling wrap and set aside. When you’re ready, simply preheat the oven, remove the cling wrap and bake. If you don’t want to mess around with timing at all, you can even completely bake it in the morning and reheat when required.
This dessert is tasty enough to eat on its own. However, if you want to go all out, serve it with a scoop of vanilla ice cream or a dollop of thickened cream. Your dinner guests will definitely want to know how you made it – little will they know it’s so easy!
- 50 g sultanas
- 2 tbsp spiced rum
- 6 pink lady apples
- 15 g unsalted butter, plus extra to grease
- 30 g Demerara sugar
- 145 g unsalted butter, softened
- 70 g Demerara sugar, plus extra to finish
- 2 eggs
- 1 tsp vanilla extract
- 100 g self-raising flour, sifted
- 1 tbsp lemon zest, finely grated
- 3 tbsp milk
- 20 g flaked almonds
- Pre-heat the oven to 190ºC. In a small bowl, soak the sultanas in the spiced rum and set aside. Peel and core the apples, then slice them into thin wedges. Grease a small glass rectangular baking dish (20 x 15 cm).
- Heat a non-stick frying pan over medium heat, then add the apples, butter and sugar. Cook until they begin to caramelise, tossing them to ensure they colour evenly. Tip in the sultanas and rum, then cook for a further 5-10 minutes until the apples are tender.
- Transfer the apple mixture to the prepared baking dish and spread in an even layer. Set aside to cool.
- Using an electric mixer, cream the butter and sugar together until pale and fluffy. Add the vanilla extract and beat for a further 30 seconds. Beat in the eggs one at a time, adding a spoonful of the flour with the second egg. Fold in the remaining flour and lemon zest with a metal spoon, alternately with the milk, adding just enough to get a dropping consistency.
- Spoon the pudding mixture carefully over the apples, then sprinkle with flaked almonds and a little more demerara sugar if you wish. Put the cake in the oven and immediately lower the temperature to 170ºC. Bake for 40-45 minutes until the top is golden brown and a skewer inserted in the middle comes out clean.
- Allow to cool slightly. Serve warm with cream or vanilla ice cream.
Have you tried this recipe?
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