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Apple and custard puddings with caramelised apple

You'll need

200 ml unsweetened apple juice 150 gm brown sugar 140 gm softened butter 4 eggs, separated, at room temperature 165 gm self-raising flour, sieved   Apple custard 65 gm butter, coarsely chopped ½ golden delicious apple, finely chopped 25 gm caster sugar 50 ml Calvados (see note) 2 tsp plain flour 75 ml milk   Caramelised apple 100 gm butter, coarsely chopped 2 golden delicious apples, cut into wedges 200 gm brown sugar


  • 01
  • For apple custard, heat butter in a frying pan over medium heat until foaming (1 minute). Add apple and caster sugar and stir occasionally until beginning to colour (4-6 minutes), then deglaze with Calvados and reduce until almost evaporated (1 minute). Add flour and stir for 1 minute, then add milk, stirring continuously until mixture coats the back of a wooden spoon thickly (2-3 minutes). Remove from heat, cover closely with plastic wrap and refrigerate until cool (30 minutes).
  • 02
  • Meanwhile, bring apple juice and brown sugar to the simmer in a saucepan over medium heat and reduce to 175ml (6-8 minutes). Set aside to cool.
  • 03
  • Preheat oven to 170C. Beat butter in an electric mixer until pale (2-3 minutes), add apple juice mixture, beat to combine, then add egg yolks one at a time, beating well after each addition. Stir through flour and set aside.
  • 04
  • Whisk eggwhites with a pinch of salt until soft peaks form (2-3 minutes). Fold through pudding mixture in batches until incorporated, then divide between 6 buttered and floured 140ml dariole moulds. Bake until golden and cooked through (15-20 minutes), then turn out onto a wire rack.
  • 05
  • Scoop a hollow in the base of each pudding with a teaspoon or melon baller. Spoon custard into hollows, dividing evenly between puddings. Place puddings custard-side up on a tray lined with baking paper and set aside.
  • 06
  • Meanwhile, for caramelised apple, heat butter in a frying pan over medium heat until foaming (1 minute). Add apples and stir occasionally until beginning to soften (1-2 minutes). Scatter over brown sugar and cook until caramelised (6-7 minutes), then add a little warm water and stir to a sauce consistency. Set aside and keep warm.
  • 07
  • Steam apple puddings custard-side up in a steamer over a saucepan of simmering water until warmed through (4-5 minutes). Quickly and carefully turn out onto serving dishes and serve hot with caramelised apple.
Note Calvados, a brandy made from apples, is available from select liquor shops.

This recipe is from the June 2011 issue of Australian Gourmet Traveller.

“I had a fabulous apple pudding when I dined at Pipers of Penola and would be grateful if you could obtain the recipe from the chef.”
Leanne Lucas, North Adelaide, SA

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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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