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Steamed caramelised apple pudding

Galton Blackiston from Market Kitchen
Galton Blackiston adds an extra touch of decadence to this dessert, with a creamy butterscotch sauce

Steamed caramelised apple pudding

Method

1. For the butterscotch sauce: in a small saucepan, melt the butter and sugar in a pan together over a medium heat, until the mixture begins to turn amber and caramelises.

2. Lower the heat and slowly stir in the cream and vanilla extract, then take off the heat and set aside to cool completely.

3. For the pudding: lightly butter a 1.5 litre pudding basin. Cut a small disc of greaseproof paper to sit in the bottom.

4. Peel core and slice the apples. Heat 25g of the butter and gently fry the apples until they are just tender and start to caramelise. Set aside to cool slightly.

5. In a bowl, beat together the rest of the butter and sugar until the mixture is pale and creamy. Gradually add in the beaten egg, mixing well.

6. Sift in the flour and fold into the batter until well-combined.

7. Scatter the apples onto the bottom of the buttered basin and drizzle over half the butterscotch sauce. Pour the sponge batter over the apples.

8. Cover the pudding basin, first with a pleated sheet of baking parchment, and then with a sheet of tin foil. Securely fasten the sheets to the rim of the basin with string.

9. Place the basin in a large saucepan or steamer and pour in enough boiling water to come halfway up the sides. Cover with a lid and steam for at least 1 hour and 30 minutes, until a skewer inserted into the middle of the pudding comes out clean. Make sure the pan does not boil dry, topping up with more hot water as needed.

10. Turn the pudding out onto a plate and serve with a generous drizzle of the remaining butterscotch sauce.

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Serves: 4-6

Prep: 15 min
Cook: 2 hrs

Ingredients

For the butterscotch sauce

125g Butter
175g light muscavado sugar
200g double cream
1 tsp vanilla extract

For the pudding

175g Butter, plus extra for greasing
3 large eating apples, such as Cox's
130g light brown sugar
3 Eggs, beaten
150g self-raising flour
lightly whipped double cream, for serving