- Serves: 6
- Cook Time: 1 hour 10 minutes
- Prep Time: 20 minutes plus 6 hrs or overnight chilling
- Effort: easy
- 2 kg Granny Smith apples
- 1 vanilla pod
- zest of 1/2 lemons
- 200 g caster sugar
- 115 g unsalted butter, softened
- 5 eggs, lightly beaten
- 100 g strong bread flour, sieved
For the caramel apples:
- 75 g caster sugar
- 1 Granny Smith apple, peeled, cored and thickly sliced
- 50 ml calvados
Tips and Suggestions
Calvados is an apple brandy, made by distilling cider. Cider distillation is a very old tradition in Normandy; the best Calvados is made with cider that is over a year old. It's a harsh rough brandy, which must mature for a time in oak casks and can be enjoyed as a digestive.
Like most spirits Calvados can be used in cooking, particularly dishes that are Norman specialties, such as chicken or leg of mutton with cream and Calvados, apple desserts and crepe flambés.
1. Preheat oven to 190°C/gas 5.
2. Place the apple slices in to a heavy based pan with the vanilla pod, lemon rind and sugar, stirring occasionally until the apples break down into a puree. Cool slightly.
3. Lightly butter a loaf tin and set aside. Place the apple puree into a bowl, remove the vanilla pod and beat in the butter.
4. Add the eggs, then finally the sieved flour.
5. Spoon the apple mix into the prepared tin and cover with a little foil.
6. Half fill a roasting pan with hot water and place the loaf tin in the centre.
7. Bake the pudding for 45-50 minutes, until set.
8. Leave to cool in the tin, then chill for a minimum of 6 hours, or overnight.
9. Meanwhile, make the caramel. Dissolve the sugar in a heavy based pan until golden in colour. Add the apple slices and coat in the sugar.
10. Add the calvados and flame.
11. Slice the apple pudding, place on to plates and scatter apple slices over one edge. Drizzle hot calvados sauce around the outsides of apple puddings and serve immediately.
Rate This Recipe