Caramel Apple Walnut Steamed Pudding Food

CARAMEL APPLE STEAMED PUDDING

Steps:

• To make caramel: Combine sugar and water in a small, heavy saucepan; set over medium heat. Cover, and cook until sugar has melted. Remove cover, and continue cooking, swirling pan occasionally, until sugar turns a deep amber. Carefully pour caramel into pudding mold; tip so caramel coats mold evenly. Set mold aside.
• To make applesauce: Peel and core apples and cut into chunks. Place in a small saucepan along with water, sugar, and spices. Cook, covered, over low heat until apples fall apart, 10 to 12 minutes. Uncover, and cook 5 minutes more, stirring often. Set the applesauce aside.
• To make apple topping: Peel and core apples and cut into 1-inch chunks. Melt butter in a small saute pan and add apples and sugar. Cook over medium-high heat until apples turn brown on all sides, 3 to 5 minutes. Place apples in the bottom of the caramel-lined mold, distributing evenly so they reach up the sides.
• Choose a pot large enough to hold the pudding mold with a 2-inch space all around. Place a wire rack or a folded kitchen towel in the bottom of pot; fill with enough water to reach halfway up sides of mold. Cover pot, and bring to a boil. Reduce heat to a simmer.
• To make pudding: In the bowl of an electric mixer, cream together butter and brown sugar. Add the eggs and molasses; mix well. Add the reserve applesauce, and mix well.
• In a large bowl, sift together flour, baking powder, and salt; stir in breadcrumbs. Add to the applesauce mixture. Stir batter until just combined.
• Fill pudding mold with batter; clamp on lid. Place mold in a pot of simmering water. Cover pot, and cook until a toothpick inserted into middle of pudding comes out clean, about 1 hour 40 minutes. Check water often, keeping it at a steady, low simmer. Transfer mold to a wire rack to cool, 15 minutes.
• When ready to serve, invert the pudding onto a serving plate. If any of the apple chunks stick to the mold, remove them, and rearrange them on the top; slice.

CARAMEL APPLE & WALNUT STEAMED PUDDING

Steps:

• Grease a pudding basin (mine measures 16cm across the top) with butter and put 2tbsp of your caramel in the bottom of the basin. Top with 2 tbsp of the nuts. Pack your apples in then coat with another 2 tbsp of the caramel. A bit more wouldn't hurt anyone ;)
• Cream the butter and sugar until light and fluffy and then beat your eggs in well.
• Sieve over your flour and fold in with the remaining walnuts. It will be a stiff mixture. Top the apples with the sponge mix.
• Take a square of foil and a piece of grease proof a few inches bigger than your basin and fold a pleat down the centre. Brush with melted butter or spray with oil on the paper side then fold it this side on on around the pudding basin. Take a long length of string and tie the foil and paper on firmly, using the length to create a handle by looping from one side to the other, tying with a secure knot so you can get it out of the pan easily when cooked.
• Pop in a deep saucepan which is a snug fit for your pudding. Pour in boiling water to just over half way up the sides and bring to a simmer. Cover and cook for approximately 2 hours until the top has risen up and pushed the pleat apart a little and when you press with a tea towel covered finger (it will be very hot) it will spring back in the centre. If it doesn't, give it another 10 minutes of steaming and check again.
• As you will have about half a tin of condensed milk caramel left, you can warm it through to serve with the pudding or save it to make another. Serve with vanilla ice cream (Hungry Hubby's favourite), cold double cream (mine) or custard (most of the rest of the steamed pudding loving world's favourite accompaniment). I won't judge you if you chose more than one topping... ;)

BAKED CARAMEL APPLE PUDDING

Steps:

• For pudding: Combine flour, sugar, baking powder, cinnamon, salt, milk, and apples in a medium mixing bowl until well blended.
• Preheat oven to 375°F.
• Spread in a greased 1 1/2 quart casserole or 1-9 inch square or round, greased, metal baking pan.
• For sauce: Mix brown sugar, butter, and water. Stir until butter is melted.
• Pour sauce over pudding batter and bake for 40-50 minutes until brown and set.
• Serve with ice cream, heavy whipped cream or let it stand on it's own.

CARAMEL APPLE SPONGE PUDDING

Steps:

• Preheat oven to 180°C (350°F).
• Butter a large glass or ceramic baking dish approx 32cm x 23cm x 5cm (12" x 9" x 2").
• Peel, core and slice apples 1cm (approx 1/2") thick.
• Pile apples into the baking dish, adding more apple if necessary to generously cover the bottom of the dish.
• Sift flour, baking powder and sugar into a large mixing bowl.
• Make a well in the centre and add milk, butter and eggs and beat with an electric mixer until the mixture becomes pale and the beaters leave a trail.
• Spoon batter evenly over the apples and smooth out with the back of a large spoon.
• Combine brown sugar, golden syrup and water in a small saucepan.
• Stir over medium heat until the mixture has become liquid and the brown sugar has melted.
• Stop stirring and allow mixture to come to the boil.
• Remove immediately from heat and pour evenly over the batter.
• Place dish on the centre shelf of the preheated 180°C (350°F) oven.
• Bake for 30-35 minutes or until the top is golden brown.
• Dust lightly with icing sugar to serve and serve with thick cream.