- Serves: 4-6
- Cook Time:
- Prep Time: 15 minutes
- Effort: medium
For the butterscotch sauce
- 125 g butter
- 175 g lightlight muscovado sugar
- 200 g double cream
- 1 tsp vanilla extract
For the pudding
- 175 g butter, plus extra for greasing
- 3 large eating apples
- 130 g light brown sugar
- 3 eggs, beaten
- 150 g self-raising flour
- lightly whipped double cream, for serving
1. For the butterscotch sauce: in a small saucepan, melt the butter and sugar in a pan together over a medium heat, until the mixture begins to turn amber and caramelises.
2. Lower the heat and slowly stir in the cream and vanilla extract, then take off the heat and set aside to cool completely.
3. For the pudding: lightly butter a 1.5 litre pudding basin. Cut a small disc of greaseproof paper to sit in the bottom.
4. Peel core and slice the apples. Heat 25g of the butter and gently fry the apples until they are just tender and start to caramelise. Set aside to cool slightly.
5. In a bowl, beat together the rest of the butter and sugar until the mixture is pale and creamy. Gradually add in the beaten egg, mixing well.
6. Sift in the flour and fold into the batter until well-combined.
7. Scatter the apples onto the bottom of the buttered basin and drizzle over half the butterscotch sauce. Pour the sponge batter over the apples.
8. Cover the pudding basin, first with a pleated sheet of baking parchment, and then with a sheet of tin foil. Securely fasten the sheets to the rim of the basin with string.
9. Place the basin in a large saucepan or steamer and pour in enough boiling water to come halfway up the sides. Cover with a lid and steam for at least 1 hour and 30 minutes, until a skewer inserted into the middle of the pudding comes out clean. Make sure the pan does not boil dry, topping up with more hot water as needed.
10. Turn the pudding out onto a plate and serve with a generous drizzle of the remaining butterscotch sauce.
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