Recipe: Caramel Apple Self Saucing Pudding {So easy and made from scratch!}

Summary: I am completely addicted to self saucing puddings. Which is kind of strange because I’m not a fan of puddings. Not the steamed kind of pudding nor the the custard like pudding. But I could eat my body weight in self saucing puddings! There’s just something about them that’s so comforting. A hot gooey dessert is just the thing you fancy when it’s cold and rainy. Plus self saucing puddings are so easy, even from scratch. I swear it’s almost as easy as the packet kind. No beaters or mixers needed. I made a delightful (and very easy) chocolate self saucing pudding last year but as a caramel lover, this is my favorite. I mean, just look at that gooey, sweet, caramel sauce!

Ingredients:

1¼ cups plain flour
1¼ tsp baking powder
½ cup brown sugar, packed
1/4 tsp cinnamon
1 large or 2 small apples, peeled and finely diced
100g butter, melted
½ cup milk
1 egg
1 tsp vanilla

For the Sauce:

1 cup brown sugar, packed
1 tbs cornflour
2 cups boiling water
60g butter

Instructions:

Pre-heat oven to 180C.
Combine the flour, baking powder, brown sugar and cinnamon in a bowl. Add the apple and toss to coat.
Add the melted butter, milk, egg and vanilla to a measuring cup and whisk together. Add this to the flour mix and stir with a wooden spoon until smooth.
Spoon the batter into a un greased, 1 or 2 litre baking dish.
To make the sauce, combine the brown sugar and cornflour and sprinkle evenly over the batter.
Pour boiling water in a measuring cup, add the butter and allow the butter to melt. Then slowly pour evenly over the batter.
Bake for 45 minutes. When it’s ready the pudding will be baked through and springy, with a liquidy layer of sauce underneath.