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Apple-caramel pudding

One of our Rainbow Cooking readers, June Rodgers from Cape Town, kindly send us this delicious recipe that combines a lovely caramel flavour with a soft, melt-in-your-mouth texture. We followed June’s suggestion to try buttermilk instead of sour cream, and declare this pudding a winner. We simply love it.

Ingredients:

Apple mix

  • 1 egg, beaten
  • 1/2 cup (125ml) golden syrup
  • 1/2 cup (125ml) sour cream or buttermilk
  • 1/2 teaspoon (3ml) caramel or butterscotch essence
  • 2 tablespoons (30ml) cake flour
  • 3 large apples, peeled and sliced

Topping

  • 230 gram butter
  • 200 gram brown sugar
  • 1 egg
  • 150 gram cake flour
  • 1 teaspoon (5ml) baking powder
  • 1/2 teaspoon (3ml) salt
  • 1 cup (250ml) sour cream or buttermilk
  • 1/2 teaspoon (3ml) caramel or butterscotch essence

Method

  1. Mix the first five ingredients of the apple mix and beat well.
  2. Mix in apple slices and pour into a deep, 23-cm dish.
  3. To make the topping, cream butter and sugar, add egg and mix until light and creamy.
  4. Sift dry ingredients before adding to mixture.
  5. Add sour cream or buttermilk and essence, and mix till smooth.
  6. Spread over apple mix.
  7. Bake at 180°C for 45 minutes.

Serve with custard, cream or ice cream.