Caramel Apple & Calvados Pudding with Cinnamon Cream

Prep time: 50 mins | Serves: 4

Ingredients

For the Caramel Apples

• 400g apples, peeled and sliced

• 60g caster sugar

• 20g unsalted butter

• 30g Calvados (or apple brandy)

• 2g ground cinnamon

For the Pudding Batter

• 100g plain flour

• 4g baking powder

• 80g light brown sugar

• 2 eggs (100g)

• 100g unsalted butter, melted

• 80g milk

• 2g sea salt

• 5g vanilla extract

For the Cinnamon Cream

• 150g double cream

• 20g icing sugar

• 2g ground cinnamon

Method

1. Preheat your oven to 180°C.

2. In a pan, melt the caster sugar gently until it turns a golden caramel. Stir in the butter and Calvados, then add the apple slices and cinnamon. Cook for 5–6 minutes until the apples are soft and glossy. Spoon into an ovenproof dish.

3. For the pudding batter, whisk together the flour, baking powder, brown sugar and salt. In another bowl, mix the eggs, melted butter, milk and vanilla. Combine both mixtures until smooth, then pour over the caramel apples.

4. Bake for 25–30 minutes until risen and golden brown.

5. Meanwhile, whisk the double cream with icing sugar and cinnamon until softly whipped.

6. Serve the warm pudding with a generous spoonful of cinnamon cream on top.

Storage.

Store any leftover pudding in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave before serving. Keep the cinnamon cream chilled and use within 2 days.