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Caramel Apple & Walnut Steamed Pudding
Servings: 6
: 487 kcal
Author: Just Jo
Ingredients
  • 1 large Bramley apple peeled, cored and roughly chopped
  • 4 tbsp caramelised condensed milk*
  • 50 g walnuts chopped
  • 125 g might muscovado sugar
  • 150 g soft butter
  • 3 small eggs or 2 large
  • 140 g self raising flour
  • *=or use a jarred dulce de leche sauce or homemade/store bought butterscotch sauce. Pick a thick and rich one. You can caramelise a can of condensed milk by simmering in a pan covered with water in a pan on the stove for 2-3 hours or in a slow cooker for 6-8 hours. Ensure it is unopened and never always ensure the pan is topped up with plenty of water, ever try and open it until cold to prevent explosion!
Instructions
  1. 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 ;)
  2. Cream the butter and sugar until light and fluffy and then beat your eggs in well.
  3. Sieve over your flour and fold in with the remaining walnuts. It will be a stiff mixture. Top the apples with the sponge mix.
  4. 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.
  5. 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.
  6. 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… ;)