BakeBakeBake

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.