Ginger & caramel apple puddings
If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Ginger & caramel apple puddings might be a recipe you should try. For $1.81 per serving, you get a dessert that serves 6. One serving contains 447 calories, 8g of protein, and 26g of fat. From preparation to the plate, this recipe takes around 50 minutes. 81 person were impressed by this recipe. A mixture of ginger, baking powder, brown sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. It will be a hit at your Halloween event. It is brought to you by BBC Good Food. Overall, this recipe earns a not so amazing spoonacular score of 35%. Try Ginger Caramel Apple Galette, Caramel Apple Ginger Crumble, and Ginger Cake with Caramel-Apple Topping for similar recipes.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 20 minutes
Ingredients:
1 large cooking apple, peeled, cored and finely chopped
½ tsp baking powder
½ tsp bicarbonate of soda
100g light brown muscovado sugar
140g butter, softened
125ml buttermilk
cream or custard, to serve
1 egg
2 balls preserved stem ginger, finely chopped, plus 1 tbsp syrup from jar
1½ tbsp ground ginger
Equipment:
oven
ramekin
frying pan
baking pan
Cooking instruction summary:
Heat oven to 180C/160C fan/gas 4.Lightly butter and flour 6 x 8cm deepramekins, tapping out excess flour. Heatthe butter in a pan until foaming, add theapple and cook for 1 min on a mediumheat. Toss in the sugar and cook untildissolved. Divide between the ramekins.For the puddings, beat the butterand sugar together with an electricwhisk until fully combined. In a separatebowl, mix together the egg, buttermilk,chopped ginger and ginger syrup, thenstir this into the butter mixture. Foldin the flour, ground ginger, bakingpowder, bicarbonate of soda and a pinchof salt. Divide between the ramekinsso they are filled to 1cm below the top.Place them on a baking tray and bakefor 20 mins, until golden and risen.Serve warm, dusted with icing sugar.Accompany with cream or custard.
Step by step:
1. Heat oven to 180C/160C fan/gas 4.Lightly butter and flour 6 x 8cm deepramekins, tapping out excess flour.
2. Heatthe butter in a pan until foaming, add theapple and cook for 1 min on a mediumheat. Toss in the sugar and cook untildissolved. Divide between the ramekins.For the puddings, beat the butterand sugar together with an electricwhisk until fully combined. In a separatebowl, mix together the egg, buttermilk,chopped ginger and ginger syrup, thenstir this into the butter mixture. Foldin the flour, ground ginger, bakingpowder, bicarbonate of soda and a pinchof salt. Divide between the ramekinsso they are filled to 1cm below the top.
3. Place them on a baking tray and bakefor 20 mins, until golden and risen.
4. Serve warm, dusted with icing sugar.Accompany with cream or custard.
Nutrition Information:
covered percent of daily need
