GINGER & CARAMEL APPLE PUDDINGS

Ginger & caramel apple puddings image

Quintessentially British ingredients make up Frances Auger's comforting puds, impressing the judges of Britain's Best Pud

Provided by Good Food team

Categories Dessert

Time 50m

Number Of Ingredients 14

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Ingredients

50g butter , plus extra for the ramekins
1 large cooking apple , peeled, cored and finely chopped
75g light brown muscovado sugar
140g butter , softened
100g light brown muscovado sugar
1 egg
125ml buttermilk
2 balls preserved stem ginger , finely chopped, plus 1 tbsp syrup from jar
100g plain flour , plus extra for dusting
1 ½ tbsp ground ginger
½ tsp baking powder
½ tsp bicarbonate of soda
icing sugar , for dusting
cream or custard, to serve

Steps:

Heat oven to 180C/160C fan/gas 4. Lightly butter and flour 6 x 8cm deep ramekins, tapping out excess flour. Heat the butter in a pan until foaming, add the apple and cook for 1 min on a medium heat. Toss in the sugar and cook until dissolved. Divide between the ramekins.
For the puddings, beat the butter and sugar together with an electric whisk until fully combined. In a separate bowl, mix together the egg, buttermilk, chopped ginger and ginger syrup, then stir this into the butter mixture. Fold in the flour, ground ginger, baking powder, bicarbonate of soda and a pinch of salt. Divide between the ramekins so they are filled to 1cm below the top. Place them on a baking tray and bake for 20 mins, until golden and risen.
Serve warm, dusted with icing sugar. Accompany with cream or custard.

Nutrition Facts : Calories 470 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 1.07 milligram of sodium