Caramel Apple Sponge Pudding
By Chelsea SugarThe ultimate comfort food on a cold winter's evening. Gather your friends and family and tuck in!8 servings
Prep time 20 mins
Cooking time 35 mins
7 cooking apples
1 1/2 cups (190g) Edmonds Standard Grade Flour
1 1/2 tsp Edmonds Baking Powder
1 tsp cinnamon
3/4 cup Chelsea Raw Caster Sugar
100g Tararua Butter, melted
125ml Meadow Fresh Original Milk
2 eggs, lightly beaten
1 tsp vanilla essence
3/4 cup Chelsea Soft Brown Sugar
2 tsp Edmonds Fielder's Cornflour
1/3 cup Chelsea Golden Syrup
2 cups boiling water
Chelsea Icing Sugar, to dust
Meadow Fresh Original Cream or ice cream, to serve
Preheat oven to 190°C bake. Butter a large round baking dish (approximately 28cm diameter).
Peel, core and slice five of the apples into 0.5cm thick slices. Place on the bottom of the baking dish, ensuring the whole base is covered. Core and slice remaining two apples, leaving the peel on. Set aside.
Sift Edmonds Standard Grade Flour, Edmonds Baking Powder and cinnamon into a large mixing bowl. Stir in Chelsea Raw Caster Sugar. Add Tararua Butter, Meadow Fresh Original Milk, eggs and vanilla essence and stir until combined. Spread mixture evenly over the apples. Arrange remaining apple slices on top of the batter.
Combine Chelsea Soft Brown Sugar and Edmonds Fielder's Cornflour and sprinkle over the batter. Dissolve Chelsea Golden Syrup in the boiling water, then pour carefully over the top of the pudding. Bake for 35-40 minutes until the top is golden brown and a skewer inserted into the cake part of the pudding comes out clean.
Allow to cool for 5 minutes then dust with Chelsea Icing Sugar and serve with Meadow Fresh Original Cream or ice cream.