Caramel Apple Pudding

If you love caramel & you love apples this might be a pudding for you. The apples are cooked first in the caramel imparting their beautiful flavour to the sauce. Some of the sauce is poured over the cake batter before baking resulting in parts of the top of the pudding that are deliciously chewy caramel or crisp caramel & parts of the cake that have soaked up the caramel sauce. Yummo!



150 g Bakers' Magic Gluten free flour

25 g Potato Starch

1/2 tsp Bicarb of soda

1/2 tsp Baking powder

100 g Brown sugar

75 g Butter

50 g Milk

1 tsp Vanilla extract

1 Egg



4 Large Pink Lady apples (or other apples that don't lose their shape during cooking)

300 g Thickened cream

150 g Butter

150 g Brown sugar




Put the cream, butter & sugar into a large saucepan & put it on a low heat to melt the butter. 

Peel & core the apples. Cut them into 1/8ths & put them in with the sauce.

Turn the heat up & boil the sauce for 8 minutes. During boiling the sauce will expand considerably (~x3).

Leave the sauce to cool a little.


Turn oven on to 170 C.

Grease a 1.5 L or 2 L oven dish.

In a bowl mix together the dry ingredients (Bakers' Magic Gluten free flour, potato starch, bicarb, baking powder & sugar).

Melt the butter in another bowl.

Add the milk, egg & vanilla to the melted butter & whisk with a fork.

Pour the wet ingredients over the dry ingredients & stir to combine.

Pour the batter into the greased oven dish.

Use tongs to transfer the apple pieces from the sauce & place them on top of the cake batter.

Gently pour 250 g of the sauce over the apple pieces. Reserve the rest of the sauce for serving.

Put the dish in the oven & bake for ~25 mins.

Bring out of the oven & allow to cool a little before serving.

Serve with the remaining caramel sauce & cream/ice-cream/custard.

Serves 6 - 8.