Apple Caramel Pudding
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by Ksenia Skvortsova, NYC Food Editor[/x_text][/x_column][x_column bg_color=”” type=”3/4″ style=”padding: 0px 0px 0px 0px; “][x_text]I love falling for fall.
At first, I felt a little resentment about the end of summer but then… it’s apple season, and Halloween party season, and crispy, colorful foliage season, and I am excited all over again.
To celebrate fall, here is a fresh new take on a tarte tatin.
The caramelized apples – hopefully, from your local orchard, particularly if you’re here in the Northeast – get a gooey, warm caramel pudding-like topping that finishes baking in the oven.
And what’s not to love about that?
- About 5 tart apples, peeled, cored, and cut into wedges
- 1/2 cup raw sugar
- 1 stick butter, plus a little extra for greasing baking dish
- 1¼ cups all-purpose flour
- 1/2 cup + 1/4 cup brown sugar
- 1 cup milk
- 1 egg
- 5 T Lyle’s golden syrup
- 1 tablespoon cornflour
- 1 tablespoon almondflour
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/3 teaspoon allspice
- 1/2 teaspoon vanilla extract
- Cook apples with raw sugar and 1/3 stick of better on medium-high heat in a pan until caramelized, about 8-10 minutes. You’ll be able to smell the beautiful caramel and the apples will be fork tender. Set aside to cool slightly.
- Preheat oven to 360F. Butter a baking dish and spoon the apple mixture into the dish.
- Melt the remaining 2/3 stick of butter. In a mixing bowl, stir together the melted butter, flour, 1/2 cup of brown sugar, milk, egg, vanilla, 2 T golden syrup, and all the spices until smooth.
- Pour and smooth the batter over the apples. Mix together remaining brown sugar, cornflour, and almondflour and sprinkle over the batter.
- In a bowl, combine remaining 3 T golden syrup with about 1/3 cup boiling water. Pour carefully – you can pour over an upside down spoon – over the topping.
- Bake for about 40 minutes. The filling will be bubbly and the topping will be a little like a sponge cake. Serve with creme fraiche or vanilla ice cream.
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