Honey Caramel Apple Pudding
This classic apple pudding has a heavenly honey twist and my daughter Tayla has made it for dessert tonight. Perfect for a wet cold wintery Melbourne evening.
6 large apples, peeled, cored, sliced chunky
½ cup honey
1 cup thickened cream
1/3 cup brown sugar
2 cups plain flour
2 teaspoons baking powder
Preheat oven to 180˚C /160˚C fan forced.
Heat a non-stick frying pan over medium high heat until hot. Add 4 teaspoons butter and the apples. Cook, shaking pan often, for 5 minutes or until light golden. Remove apples to a bowl.
Add 40 grams butter, ¼ cup honey, ½ cup cream and 2 tablespoons of sugar to hot pan. Cook, stirring occasionally, for 3 minutes or until sauce comes to the boil. Boil, stirring often, for 2 minutes or until sauce thickens. Return apples to pan. Stir gently to coat in the caramel sauce. Spoon apple into a baking dish.
In a food processor add 125g butter, flour baking powder and 2 tablespoons brown sugar. Process until mixture resembles coarse breadcrumbs. Add egg, ½ cup cream and ¼ cup of honey and process until it all comes together in a ball. Drop chunks of the dough over the apple mixture. Bake for 40 minutes. Dust with icing sugar and serve with ice-cream.