Self-Saucing Apple, White Chocolate & Butterscotch Pudding

Prep time
35 minutes
Cook time
40 minutes
Servings
8
Difficulty
Easy

Method

  1. Preheat your oven to 180°C bake. Grease a medium baking dish or skillet with butter.  
  2. For the caramelised apples, slice the peeled and cored apples into 1cm thick wedges. Heat a large frying pan on medium-high heat. Add the butter, apples and cinnamon. Cook for 5-6 minutes, tossing often, until the apples are golden brown and just starting to caramelise. Remove from heat and scatter the apples in the base of the prepared baking dish. Set aside.  
  3. For the pudding batter, add the sugar, flour and baking powder to a large mixing bowl and whisk to combine. Add the melted butter, egg, milk and golden syrup. Whisk together, until just combined and smooth. Set aside.
  4. Scatter the chopped white chocolate over the apples in the baking dish. Spoon the pudding batter over the top, taking care to not disrupt the apples and chocolate underneath, then spread into an even layer.  
  5. For the butterscotch sauce, whisk the brown sugar, cornflour and salt together in a medium bowl, then sprinkle it evenly over the pudding batter.  
  6. Pour boiling water measure over the surface of the pudding, pouring the water onto the back of a spoon as you go (this is to soften the pour, so that it doesn't disrupt the batter).
  7. Bake the pudding for 35-40 minutes, until golden brown on top and the sauce is starting to bubble up on the edges.
  8. Serve the pudding warm out of the oven with vanilla ice cream and roasted pecans, if desired.  
     
Caramelised Apples:
 
Butterscotch Pudding: 
Butterscotch Sauce: 
To Serve (Optional): 

Chocolate used

whitechocolate 250

White Chocolate

View chocolate

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