If there was ever a recipe you need to make as soon as possible, it’s this Caramel Apple Pudding! Both regular and Thermomix instructions included.
I’ve mentioned before that I can’t resist a recipe that contains apples (or chocolate!) in it, so this Caramel Apple Pudding is based on my favourite Apple Sponge Pudding recipe. This pudding is packed full of yummy apple pieces (which makes it already delicious) but when you add the caramel syrup to it, it really is all kinds of amazing.
My older two boys watched me put this pudding together (and stole quite a few of the apple pieces along the way) and thought I had ‘destroyed the cake’ when I poured a little of the caramel syrup over the pudding mixture. Both were eager to give it try when it came out of the oven, and after barely keeping them away long enough to take a few photos (their little hands had to be cropped out of the photos!) they grabbed themselves a spoon each and started to dig in, eating it straight from the dish.
While this Caramel Apple Pudding is best eaten straight from the oven, it’s also still delicious to eat the next day – that is, if there are any leftovers!
For more yummy dessert ideas, check out our cakes, chocolate and slices ebooks here – Thermomix ebooks also available 🙂
Thermomix Caramel Apple Pudding Recipe
- Preheat your oven to 180°C (fan-forced) and lightly grease a 25cm wide baking dish.
- Thinly slice the apples (approximately 5mm thick) and place in the bottom of the dish.
- Place the butter (cubed) into the bowl of your Thermomix. Cook for 3 minutes, 60 degrees, speed 2.
- Add the self raising flour, caster sugar, vanilla, milk and eggs and mix for 10 seconds on speed 4. Scrape down the sides of the bowl and mix for a further 5 seconds on speed 4.
- Pour the sponge batter over the top of the sliced apples.
- Place the water, brown sugar and golden syrup into a clean Thermomix bowl and and cook for 3 minutes, 70 degrees, speed 2.
- Pour approximately half of the sugar syrup over the top of the batter and keep the remaining syrup.
- Place the pudding into the oven to bake for 40 – 45 minutes or until the top of the pudding is golden brown and the sponge is almost cooked through when tested with a skewer.
- Drizzle approximately half of the remaining syrup over the pudding and allow it to sit for 5 minutes before cutting into pieces and serving with a little sifted icing sugar, ice-cream and the remaining syrup.