A warm apple and plum pudding with caramel sauce which is perfect for using up apples
Ingredients
115g unsalted butter, very soft
175g caster sugar (superfine sugar)
1 medium egg
150g plain flour
1tsp baking powder
pinch of salt
1tsp ground cinnamon
½tsp grated nutmeg
100g pecans, finely chopped
4 medium apples peeled and chopped into 1cm pieces
3 plums, stoned and cut into 1cm pieces
For the Caramel Sauce
200g caster (superfine) sugar
225ml whipping cream at room temp
20g unsalted butter
1tsp vanilla extract
Instructions
Heat oven to 350F
Prepare a 22cm springform pan - grease with butter and line base with parchment paper
Put butter into a mixing bowl and add sugar. Beat until light and fluffy.
Add the egg and beat until combined.
Combine the flour, baking powder, salt, cinnamon, and nutmeg in a bowl.
Add to the butter/sugar mixture and thoroughly combine.
Fold in the fruit.
Spoon pudding mixture into tin and spread evenly.
Bake for 30 - 40 minutes (or more!) until top is golden brown and the sponge springs back when lightly pressed.
Remove tin from oven and run a knife or thin spatula around the inside to loose and unmould.
While sponge is cooking make the sauce
Put the sugar into a heavy-based medium pan and set over low to medium heat.
When sugar starts to melt gently use a spatula or wooden spoon to gently draw melted edges into the centre so that the sugar melts and turns an even dark caramel.
Remove pan from heat and pour in half the cream. WARNING: It will bubble and steam so watch your hands as it will be VERY hot (you may want to cover your hands or use an oven mitt)
Once bubbling is done stir in the rest of the cream and return pan to heat.
Stir until sauce is smooth and lumps have melted (this took me a while)
Remove from heat and add vanilla.
Eat warm
Recipe by Roasted at http://www.roastedmontreal.com/2014/10/use-up-those-apples-apple-plum-pudding-with-caramel-sauce.html