Ginger & caramel apple puddings

Name: Ginger & caramel apple puddings
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 50 grams butter, plus extra for the ramekins; 1 large cooking apple, peeled, cored and finely chopped; 75 grams light brown muscovado sugar; 140 grams butter, softened; 100 grams light brown muscovado sugar; 1 egg; 125 milliliters buttermilk; 2 balls preserved stem ginger, finely chopped, plus 1 tbsp syrup from jar; 100 grams plain flour, plus extra for dusting; 2 Tbsps ground ginger; 1 teaspoons baking powder; 1 teaspoons bicarbonate of soda; 1 serving cream or custard, to serve

Ginger & caramel apple puddings is Halloween will be even more special with this recipe. If you like this recipe, take a look at these similar recipes: Caramel Apple Ginger Crumble, Ginger Caramel Apple Galette, and Ginger Cake with Caramel-Apple Topping.

Instructions

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

Lightly butter and flour 6 x 8cm deep ramekins, tapping out excess flour.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Ramekin

Heat the butter in a pan until foaming, add the apple and cook for 1 min on a medium heat. Toss in the sugar and cook until dissolved. Divide between the ramekins.

Ingredients you will need

Butter

Apple

Sugar

Equipment you will use

Ramekin

Frying Pan

For the puddings, beat the butter and sugar together with an electric whisk until fully combined. In a separate bowl, mix together the egg, buttermilk, chopped ginger and ginger syrup, then stir this into the butter mixture. Fold in the flour, ground ginger, baking powder, bicarbonate of soda and a pinch of salt. Divide between the ramekins so they are filled to 1cm below the top.

Ingredients you will need

Baking Powder

Ginger

Buttermilk

Butter

All Purpose Flour

Sugar

Syrup

Salt

Egg

Equipment you will use

Ramekin

Whisk

Bowl

Place them on a baking tray and bake for 20 mins, until golden and risen.

Equipment you will use

Baking Pan

Oven

Serve warm, dusted with icing sugar. Accompany with cream or custard.

Ingredients you will need

Powdered Sugar

Custard

Cream

Equipment

Ingredients

Servings:

50grams

butter, plus extra for the ramekins 1large

cooking apple, peeled, cored and finely chopped 75grams

light brown muscovado sugar 140grams

butter, softened 100grams

light brown muscovado sugar 1

egg 125milliliters

buttermilk 2balls

preserved stem ginger, finely chopped, plus 1 tbsp syrup from jar 100grams

plain flour, plus extra for dusting 2Tbsps

ground ginger 1teaspoons

baking powder 1teaspoons

bicarbonate of soda 1serving

cream or custard, to serve

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Pudding. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.