Apple Caramel Puddings
You’ll be keeping toast warm in winter with these Apple Caramel Puddings. We’ve put a spin on classic caramel puddings with some extra crunch from roasted hazelnuts, apples and Demerara Sugar.
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Cooking tools:
- Kitchen scale
- Ramekin
- Apple corer
- Peeler
- Oven
- Stove
- Baking sheet
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 4 medium pink lady apples, peeled, cored and cut into 2-3cm dice
- 30g butter
- 2 tsp CSR Demerara Sugar
- 1 cup water
- 1 cup CSR Demerara Sugar
- 2 tbs CSR Golden Syrup
- 2 cups
- White Wings Self-Raising Flour
- 2 tsp baking powder
- 1 cup milk
- 2 extra large eggs
- 125g butter, melted
- 40g roasted hazelnuts, skin removed, roughly chopped
- 1 small pink lady apple, cut into quarters, cored and finely sliced
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