Apple Puddings with Butterscotch Sauce

Pirate Dreams
Posted on 07/04/2012 by cakecrumbs

This apple pudding was one I baked for another week of my cook book chalenge. This one came from Donna Hay's "Seasons". It's definitely pretty high on my Favourite Desserts list now. 




Butterscotch sauce is enough of a draw card for me, but these apple puddings just look so lovely and elegant. I love the way the pieces of apple curl back like little petals. 






I'd never made butterscotch sauce before, and after this I am definitely going to have to make it much more often. It's not only so easy, it's so delicious. Combined with this pudding, it's perfection. 
  


The cakes are so light and fluffy and delicious. I love the caramel flavour the brown sugar lends to them. But they definitely need this sauce. Alone I imaging they'd become too dry and dull after a few mouthfuls, but with this sauce it's hard to stop. 



There were only two of us for dessert this night, so at first I decided to halve the recipe. Then I had a brain fade and added a full quantity of sugar, so I had no choice but to make a full batch. I regret nothing. I did two puddings in the 1 cup-capacity dishes called for in the recipe and put the leftovers into a cupcake tin for noms the following night. 


The puddings definitely look better if you don't peel the apples as the recipe suggests, but they won't soften during baking as the rest of the apples do. If you don't like the chewy texture of the baked skin and don't care about aesthetics, feel free to peel the apples first.


Apple Puddings with Butterscotch Sauce

Ingredients

2 red apples, thinly slice
1 1/2 tablespoons caster sugar
20g butter, melted
125g butter, softened, extra
1 cup (175) brown sugar
2 eggs
1 cup (150g) self-raising flour, sifted
1/2 cup (60g) almond meal
1/4 cup (60ml) milk

Butterscotch Sauce
1 1/2 cups (375ml) single (pouring) cream
50g butter
1 cup (175g) brown sugar

Method

  1. Preheat oven to 180°C (160°C fan forced). Place the apple, caster sugar and butter in a bowl and toss to coat. Line 6x1 cup-capacity (250ml) oven proof cups with apple
  2. Place extra butter and brown sugar into the bowl of an electric mixer and beat for 8-10 minutes or until light and creamy. Gradually add the eggs, beating well after each addition. Fold in the flour and almond meal and stir in the milk. Spoon the mixture into the cups and place on a baking tray. Bake for 30-35 minutes or until cooked when tested with a skewer.
  3. To make butterscotch sauce, place the cream, butter and sugar in a small saucepan over medium heat and stir until the sugar is dissolved. Bring to the boil and cook for 5-7 minutes or until slightly thickened.
  4. Turn the puddings out onto serving plates and serve with butterscotch sauce.  



If you'd like to see more photos of these, the mini-puddings, or hear more about the book this is from, or download the printable version of this recipe, check out the post @ Cakecrumbs
radaalex 4th-Jul-2012 02:31 pm (UTC)
It looks wonderful. Thank you.
cakecrumbs 5th-Jul-2012 03:37 am (UTC)
Absolutely my pleasure.
rowangolightly 4th-Jul-2012 03:04 pm (UTC)
Oh my goodness, this is just lovely and looks delicious! I'm going to have to try this recipe.
cakecrumbs 5th-Jul-2012 03:37 am (UTC)
Awesome. Would love to know how it goes!
kamaliitaru 4th-Jul-2012 04:33 pm (UTC)
Gorgeous Idea.
cakecrumbs 5th-Jul-2012 03:39 am (UTC)
Agreed! It was actually easy to miss in her cookbook, because their presence in the picture is so minuscule. Which is a shame, because they present so lovely.
doc__holliday 4th-Jul-2012 06:06 pm (UTC)
My partner loves apples, I'm not a fan, but, holy crap, I'm trying this recipe!
cakecrumbs 5th-Jul-2012 03:41 am (UTC)
Lovely. :) The only apple part in this dish is the border, so it's easy to either omit the apples for your portion, or remove them once baked. There's no apple flavouring in the pudding themselves.
etherealdreamer 4th-Jul-2012 06:34 pm (UTC)
My mouth actually watered while scrolling. My husband saw the pictures and just begged me to make it. Thanks :D
cakecrumbs 5th-Jul-2012 03:41 am (UTC)
Haha, aw. If hubby loves it as much as my boyfriend did, he's in for a treat!
senseandsarcasm 4th-Jul-2012 07:00 pm (UTC)
This is gorgeous.

Caster sugar is just regular granulated sugar, correct?
ellig123 4th-Jul-2012 08:15 pm (UTC)
Caster sugar is like granulated sugar but it's finer (or, at least, it is in the UK - our granulated sugar is more coarse and good for putting in tea but we'd tend to use the finer caster sugar for baking).
cakecrumbs 5th-Jul-2012 03:45 am (UTC)
Thank you!

Are you in the US? I believe you guys call it super fine sugar? My impression is that it's finer than granulated sugar, but not as fine as powdered sugar (which I think is the equivalent of icing sugar here). You can make your own by whizzing granulated sugar in a food processor if you can't find it.

You can bake with granulated sugar - caster sugar just melts quicker due to its size, so facilitates the chemical reactions that happen during baking better. The texture will be different, but not substantially.
senseandsarcasm 8th-Jul-2012 01:31 am (UTC)
Super fine. Okay, that I recognize, but I don't see it often. I may just whizz some sugar in a food processor as you suggest. Thanks.
cakecrumbs 8th-Jul-2012 04:26 am (UTC)
If you do that, let the food processor rest for a moment before you take the lid off. I've not done it myself, but heard that the fine cloud of sugar produced when processing it will hover for a moment and can make you choke if you breathe it in.
ellig123 4th-Jul-2012 08:14 pm (UTC)
These look so good!
cakecrumbs 5th-Jul-2012 03:56 am (UTC)
Thanks. :) I love how simple the presentation is with these.
sneakyangel 4th-Jul-2012 09:41 pm (UTC)
I'd love to give this a go sometime! It does look so yummy. But I've got 2 questions first.

What's almond meal? Is it just ground almonds?

And when the recipie says 'oven proof cups' are these just regular cups (like the ones I make tea and hot chocolate in) or are they special baking ones? Could cups be substituted for a muffin tin?
cakecrumbs 5th-Jul-2012 04:00 am (UTC)
Yes, it is ground almonds. I believe you can also get almond flour (I've not seen it here) which is finer. Almond meal is a little chunky, for want of a better word. You can grind your own almonds if you can't find either.

I think in this Donna Hay might be referring to ramekins, but you could use any over proof dish (I've baked in coffee mugs before). I used ramekins for two of the dishes and put the rest of the batter into a cupcake tray (I reduced baking time by 10 minutes for these). You can bake them in whatever you have on hand, the recipe is really forgiving in that regard.
tinytracy 4th-Jul-2012 10:25 pm (UTC)
Oh my goodness! I am definitely making these! They look AMAZING!
cakecrumbs 5th-Jul-2012 04:00 am (UTC)
Thank you. I hope they turn out lovely for you. :)
jadespeed 5th-Jul-2012 02:48 am (UTC)
omg! this is sooooo pretty! My heart skipped a beat looking at that. When I look at these pretty bakes, I feel that the world is a wonderful place to be in. hee..
cakecrumbs 5th-Jul-2012 04:01 am (UTC)
Hehe, aww. Thanks for such a lovely comment.
livejournal Your post is published on Malaysia LJTimes5th-Jul-2012 03:34 am (UTC)
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doubletake 5th-Jul-2012 05:41 pm (UTC)
Made these yesterday. They were well received by our little informal Independence Day revelers! I thought they tasted slightly better (and came across as moister) when warm, but were still quite tasty cold. The butterscotch sauce batch was WAY too much for us--for all 6 cakes, we barely used 1/4 of it. Next time, I'll halve at least. You're right, though, gotta have it--the cakes were a bit too dry without.

I used skin-on almond meal from Trader Joe's, which gave the cake a lovely speckled appearance. Getting the apple slices to stick to the sides of the ramekins was a little annoying because I had sliced mine into some lemon water to prevent browning (sheer force of habit) and they stiffened up a bit--plus the butter didn't want to stick as much. Used regular granulated sugar and it was fine.
cakecrumbs 8th-Jul-2012 04:30 am (UTC)
Thank you for sharing your experience of making these with us! We didn't try them cold (heated the extras in the microwave before serving) but I'll be interested to see what they're like next time.

Interesting that you found the sauce too much - I wonder if I reduced it more (I didn't time it as in the recipe and pretty sure I went longer than 5-7 she suggested). Or maybe my family are sauce hogs haha.
sapphire_kittum 6th-Jul-2012 12:29 pm (UTC)
So gorgeous! I will have to try this. Thanks!
cakecrumbs 8th-Jul-2012 04:30 am (UTC)
My pleasure. :]
shanixxy 7th-Jul-2012 12:25 pm (UTC)
Wow, they look amazing! Is it possible to make this by using almond meal/flour instead of wheat flour? Or would it be too heavy? I really struggle to find good gluten free recipes
cakecrumbs 8th-Jul-2012 04:32 am (UTC)
I would only be guessing so I can't say for sure. I would probably try almond flour since there's already almond meal in the recipe. I've only baked one flourless cake, which was all almond meal and was very moist, but the quantities are quite different to this recipe. I think, at worst, the texture may be different (perhaps more moist?) but it should probably still work.
indierock4ever 9th-Jul-2012 08:55 pm (UTC)
oh, my god. this looks amazing and i love the way the apples peel back like petals too!
nightshade2012 11th-Jul-2012 04:48 am (UTC)
Will try this. Seems like a really good fall dessert if only because in the fall I always have more apples than I know what to do with.

Thanks for sharing!
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