- Serves: 4
- Cook Time: 1 hour 30 minutes
- Prep Time: 30 minutes
- Effort: medium
For the Apple Puddings:
- 200 g self-raising flour
- pinch of salt
- 100 g suet
- cold water, to bind
- 50 g butter
- 50 g brown sugar
- 400 g Bramley apples, cut into 1cm dice
- 50 g white sugar
- 110 ml apple juice
- 1 tbsp calvados
For the caramel sauce:
- 25 g butter
- 120 ml double cream
- 75 g unrefined dark brown sugar
- 3 tbsp golden syrup
1. Mix the flour and salt in a mixing bowl. Rub in the suet until the mixture resembles crumbs.
2. Gradually add cold water, mixing with each addition, until you have a softish dough.
3. Take 4 individual pudding bowls and dot a portion of butter and brown sugar in the bottom of each bowl.
4. Roll out the dough and use it to line the pudding basins, reserving some for the lids.
5. Mix the chopped apple with the white sugar, apple juice and Calvados.
6. Divide the apple filling among the lined basins. Use the remaining pastry to make 4 lids for the puddings, moistening with water and sealing together tightly.
7. Cover the puddings with greased, pleated greaseproof paper.
8. Steam the puddings for 1 hour 30 minutes until cooked through.
9. Once the puddings are cooked, make the caramel sauce. In a small saucepan, heat together the butter, cream, sugar and golden syrup and bring to the boil.
10. Turn out the puddings onto serving plates, pour over the hot caramel sauce and serve.
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