I love the sweet flavours of toffee apples. They are two flavours which go hand in hand perfectly.
I decided that I wanted to combine these two flavours with a lightly spiced sponge to create a delicious pudding.
This is what I did...
Caramel Apple Pudding
150g unsalted butter
150g golden caster sugar
3 eggs at room temperature
150g self raising flour
1 1/2tspn ground cinnamon
3 - 4 sweet apples, I used Pink Lady, halves, cored and sliced
4 tbsp Carnation caramel
Pre heat the oven to 180C fan
1 - For this cake I use the all in one method. Place the butter, sugar, eggs, self raising flour and cinnamon into a bowl and using either a mixer or an electric hand whisk mix all of the ingredients together until they are all evenly combined.
2 - Grease a cake tin or silicone mould. I use a mould as the topping can stick.
3 - Arrange the apple slices on the base of the cake mould.
4 - Place the caramel sauce in a bowl and stir to make it more manageable and spoon over the apples.
5 - Pour over the cake mixture and place in the centre of the pre heated oven. Bake for 40 - 45 minutes or until thoroughly baked.
This pudding is delicious served warm with custard!
I am sharing my Caramel Apple Pudding with the lovely Helen at Casa Costello. I am delighted to say that next week I will be hosting Bake of the Week on behalf of Helen. I hope you can join in!