Spiced apple and malt caramel self-saucing pudding

Caramel-apple pudding.
Caramel-apple pudding. Photo: Katrina Meynink

The use of tinned apple may have some cooks aghast but the combination of fresh and dried fruit makes this self-saucing apple-pie-inspired pud a textural wonderland.


Apple base

800g tinned apple pieces

2 apples, peeled, cored and chopped into bite-sized pieces

½ cup dried apple, chopped, or a mix of whole rings and pieces for texture

1 tbsp ground cardamom

4 tbsp dulce de leche


1⅓ cups (200g) plain flour

2 tsp baking powder

250g castor sugar

125ml milk

125ml unsalted butter, melted

2 eggs, beaten

Caramel syrup

1 cup brown sugar

½ cup malt extract syrup

1 cup water

dried apple slices, to serve (optional)

vanilla ice-cream, to serve


Preheat oven to 170C

Combine the apples, cardamom and dulce de leche in a bowl and stir until the caramel has been incorporated. Pour apple mixture into base of a greased 7-cup baking dish.

Sift flour and baking powder into the bowl of an electric mixer, add castor sugar, milk, butter and eggs, then beat until pale. Spread mixture over the apples.

Place the brown sugar, malt syrup and one cup of water in a saucepan. Stir over medium heat until sugar dissolves, then bring to the boil without stirring, and boil for five minutes. Remove from heat and gently pour over the pudding batter. Bake for 35 to 45 minutes or until the top is golden and the pudding is just set.

Scoop pudding into serving bowls, top with vanilla ice-cream and extra dried apple, if using.

More self-saucing pudding recipes