DUTCH APPLE PUDDING WITH BUTTERSCOTCH SAUCE | LOVEFOODIES

Dutch Apple Pudding with Butterscotch Sauce | Lovefoodies image

A delicious dessert, wonderful served warm. Lovely chunks of apple, laced with cinnamon and then served with a drizzle of warm butterscotch sauce.

Provided by @MakeItYours

Number Of Ingredients 22

Ingredients

2 - 3 apples, peeled and cut to chunks
1/2 Cup Sultanas or raisins, optional
A sqeeze of lemon juice
5 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Grated zest of half an Orange
3/4 Cup or 170 g butter, room temperature
1 teaspoon vanilla extract
3 eggs
3 1/2 tablespoons vegetable oil
3/4 cup or 180 ml milk
2 Tablespoons Orange Juice
2 1/2 cups or 310 grams all purpose / plain flour
1 teaspoon salt
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 cup or 200 grams sugar
1/2 cup or 100g caster sugar
3 Tablespoons water
2 tablespoons butter
1 1/4 cups or 300ml Heavy or Double Cream, 10 fl oz

Steps:

Pre - heat oven to 350 F or 180 C. Grease 4 medium sized ramekins or an ovenproof deep dish measuring approx 10 inches x 5 inches. (It doesn't have to be exact). If using ramekins, after greasing, simply line with some cut out squares of parchment paper. This is not necessary if serving directly from the ramekins, I lifted mine out and served on other dishes just for a decoration.
In a large bowl, add the peeled apple chunks, and the other ingredients for the topping. Mix well so the apples are nicely coated. Set aside.
Make the cake batter by sieving the flour, salt, cinnamon and baking powder. Then in a mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs slowly, with a tablespoon of the flour mixture to avoid the batter from splitting. Add the oil, vanilla, orange juice and spices. Mix well, then add HALF of the milk and HALF of the flour. Mix then add the remaining milk and finally the remaining flour.
Using a spoon, place spoonfuls of batter around the sides of the baking dish, and a few spoonfuls on the bottom. Add the apples to the middle of the dish, and continue with spoonfuls of batter around the edges until it is all used up. Pile up the apples in the center, so in the end, you have the cake batter around the sides of the dish and the apples in the middle. Sprinkle some sultanas or raisins if using.
Place in the oven and bake for approximately 30 minutes for ramekins and roughly 40 minutes for a larger pan. Test by inserting a skewer in the cake batter and seeing if it comes out clean.
When done, remove from the oven and allow to rest whilst you make the butterscotch sauce.
In a pan, dissolve the sugar with the water over a low heat. Bring to the boil but don't stir at all. When the sugar is a dark golden caramel, whisk in butter. Remove from the heat and stir in double cream.
When ready for serving, drizzle some warm butterscotch sauce over the top of the apple pudding and enjoy! You can also serve the sauce separately in a jug so everyone can help themselves.