Apple Caramel Tart
This apple caramel pudding recipe comes a long way with me and I have made it such a lot of times. My original recipe is tainted with marks all over it as evidence that it was used plenty of times! This is a lovely winter pudding or can be enjoyed in the afternoon with a lovely cup of tea. Baked apple dishes are very popular among the world, especially apple pie in the United States of America. When preparing the apple on top, you can also be creative by folding roses with the apples - apple roses. From a lady’s point of view: Most of us enjoy food that is looking just visually incredible beautiful. With food you can let your creative side out. So don’t be afraid, try a lovely shape to do the apple part or choose a different kind of dish, like a round one and prepare the apple beautifully in there. This delicious apple caramel pudding is served best hot with vanilla ice-cream, whipped cream or crème anglaise.
Prep
15 min
Cook
40 min
Total
55 min
Serves
6
Ingredients
Pudding
- 50 ml butter
- 250 ml sugar
- 3 eggs
- 125 ml flour
- 10 ml baking powder
- pinch of salt
- 60 ml milk
- 2 x 385 g pie apples
- brown sugar to sprinkle
- cinnamon for sprinkle
- 250 ml sugar
- 100 ml margarine
- 120 ml milk
- 50 ml caramel essence
Method
Pudding
-
Cream the margarine and the sugar together until light and fluffy
-
Add the eggs, one at a time, beating well after each addition
-
Add the sifted dry ingredients and milk alternatively
-
Pour the batter into a greased ovenproof dish
-
Arrange the pie apples on top of the batter
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Bake at 180° Celsius for about 40 minutes or until the skewer comes out clean: TIP: Remember every oven’s strength is different and vary, therefor baking time may vary from slightly less to slightly more
-
Always wise to keep an extra eye on it
Sauce
-
Place all sauce ingredients in a saucepan
-
Stir over medium heat until the margarine has melted
-
Pour the sauce over the pudding immediately when the pudding comes out of the oven
