Best Apple Walnut Pudding With Caramel Rum Sauce Recipes

CARAMEL APPLE & WALNUT STEAMED PUDDING

Steps:

• Grease a pudding basin (mine measures 16cm across the top) with butter and put 2tbsp of your caramel in the bottom of the basin. Top with 2 tbsp of the nuts. Pack your apples in then coat with another 2 tbsp of the caramel. A bit more wouldn't hurt anyone ;)
• Cream the butter and sugar until light and fluffy and then beat your eggs in well.
• Sieve over your flour and fold in with the remaining walnuts. It will be a stiff mixture. Top the apples with the sponge mix.
• Take a square of foil and a piece of grease proof a few inches bigger than your basin and fold a pleat down the centre. Brush with melted butter or spray with oil on the paper side then fold it this side on on around the pudding basin. Take a long length of string and tie the foil and paper on firmly, using the length to create a handle by looping from one side to the other, tying with a secure knot so you can get it out of the pan easily when cooked.
• Pop in a deep saucepan which is a snug fit for your pudding. Pour in boiling water to just over half way up the sides and bring to a simmer. Cover and cook for approximately 2 hours until the top has risen up and pushed the pleat apart a little and when you press with a tea towel covered finger (it will be very hot) it will spring back in the centre. If it doesn't, give it another 10 minutes of steaming and check again.
• As you will have about half a tin of condensed milk caramel left, you can warm it through to serve with the pudding or save it to make another. Serve with vanilla ice cream (Hungry Hubby's favourite), cold double cream (mine) or custard (most of the rest of the steamed pudding loving world's favourite accompaniment). I won't judge you if you chose more than one topping... ;)

APPLE WALNUT BREAD PUDDING WITH EASY EGGNOG SAUCE

Steps:

• Toast walnuts 8-10 minutes at 350°.
• Reduce oven heat to 325°.
• Grease 11x7x2-inch baking pan and set aside.
• Place eggs, milk, sugar, vanilla, cinnamon, allspice in large bowl and stir until well mixed.
• Add apples, raisins, bread cubes, and toasted walnuts; toss to combine.
• Spread mixture in prepared pan.
• Bake 35 minutes, or until firm.
• To make Easy Eggnog Sauce:.
• Whisk eggnog into cornstarch in a small saucepan.
• Stirring constantly, bring to a boil over medium heat and boil 1 minute.
• Remove from heat, stir in extracts, cool 5 minutes.
• Serve with bread pudding.

APPLE BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add apples, sugar, raisins, walnuts and cinnamon; bring just to a boil, stirring constantly. Reduce heat; simmer, uncovered, until apples are tender, stirring occasionally. Remove from heat; stir in vanilla., For bread pudding, in a large bowl, whisk eggs, milk, 1-1/2 cups sugar, cream, vanilla and nutmeg until blended. Stir in bread cubes and apple mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining sugar. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean., For caramel sauce, in a small heavy saucepan, combine sugar and water; stir gently to moisten all the sugar. Cook over medium-low heat, gently swirling pan occasionally, until sugar is dissolved. Cover; bring to a boil over medium-high heat. Cook 1 minute., Uncover pan; continue to boil until syrup turns a medium amber color. Immediately remove from heat and carefully stir in cream and butter. Serve with warm bread pudding.

APPLE-WALNUT BREAD PUDDING

Steps:

• Preheat oven to 350°. In a large cast-iron or other ovenproof skillet, melt 2 tablespoons butter over medium heat. Add apples and 1/4 cup sugar. Cook and stir until apples are golden brown and soft, about 6 minutes. Stir in cinnamon. Remove from heat. Stir in brandy; cook over medium heat until liquid is syrupy, 1-2 minutes. Remove from heat., In a large bowl, whisk milk, eggs, vanilla and remaining 3/4 cup sugar until blended. Gently stir in bread; let stand until bread is softened, about 5 minutes. Stir in apple mixture and walnuts., Add 1 tablespoon remaining butter to skillet; place in oven to heat skillet. Carefully remove hot skillet from oven once butter has melted. , Add bread mixture. Melt remaining 2 tablespoon butter; drizzle over top. Bake until puffed, golden, and a knife inserted near the center comes out clean, 50-55 minutes. Serve warm.

APPLE WALNUT PUDDING WITH CARAMEL RUM SAUCE

Steps:

• Preheat oven to 350°F.
• Butter an 8 inch round cake pan with 2 inch sides.
• Sift first 4 ingredients into a medium bowl.
• In a large bowl, beat sugar and butter until blended.
• Add egg and beat well.
• Stir in dry ingredients then the apple and walnuts.
• Transfer to the baking pan.
• Bake 45 minutes until tester is clean.
• Cool slightly on rack.
• This can be done in advance.
• Cool completely, cover and refrigerate.
• Warm before serving.
• For the sauce: Combine the first four ingredients in a heavy, medium saucepan over low heat.
• Stir until butter melts and sugar dissolves.
• Increase heat and boil sauce until slightly thickened, stirring frequently, about 3 minutes.
• Mix in rum.
• The sauce can also be done in advance.
• Reheat before serving.
• To serve: Slice pudding and transfer to individual plates.
• Spoon warm sauce over.
• Serve with vanilla ice cream, if desired.