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Butterscotch & Apple Self Saucing Pudding

Here is a twist on the clever self-saucing pudding with the addition of tender apple pieces and a rich butterscotch sauce. It will forever amaze me how self-saucing puddings go into the oven drenched in liquid, only to come out transformed into a soft cake, with a luscious sauce beneath. Cooking truly is magical.
Servings 8
Prep Time 25 minutes
Cook Time 35 minutes

Ingredients

  • 3 cooking apples such as Granny Smith - peeled and cut into thin wedges
  • 80 g butter
  • ⅓ cup (50g) lightly packed brown sugar
  • 1 tsp vanilla extract
  • 2 room temperature eggs
  • 1 ¼ cups (170g) standard flour (can use gluten-free flour)
  • 1 ½ tsp baking powder
  • ⅓ cup (80g) natural unsweetened yoghurt
  • ⅓ cup (50g) lightly packed brown sugar
  • 1 tbsp golden syrup or maple syrup
  • 1 tbsp corn flour or tapioca flour
  • pinch of salt
  • 1 ½ cups (375ml) boiling water

Instructions

  • Preheat the oven to 180C (fan 160C).
  • Prepare the apples and place them into the base of a baking dish, approximately 20 x 25cm.
  • In a stand mixer, or using handheld beaters, cream together the butter and sugar. Add the vanilla, then the eggs, one at a time, and beat until thick and creamy.
  • Combine the flour and baking powder in a bowl and use a whisk to combine. Add the dry ingredients along with the yoghurt to the butter mixture and use a rubber spatula to fold together into a thick batter. Spread evenly over the apple pieces.
  • In a jug, combine the sauce ingredients and mix well until the sugar is dissolved. Slowly pour the sauce over the back of a spoon onto the top of the cake batter. The spoon trick will evenly disperse the sauce onto the pudding without disturbing the batter.
  • Place the dish into the oven and bake for 30-35 minutes until the cake springs back when lightly pressed and the sauce is bubbling around the edges. Leave to cool for 10 minutes then serve – with a scoop of vanilla ice cream if that’s your thing ;-)