Chef's Recipes

Apple and custard puddings with caramelised apple

Australian Gourmet Traveller recipe for apple and custard puddings with caramelised apple by Pipers of Penola in South Australia.

  • 30 mins preparation
  • 45 mins cooking plus cooling
  • Serves 6
  • Print
Apple and custard puddings with caramelised apple
“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
To request a recipe, write to Fare Exchange, , 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.


  • 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


  • 1
    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).
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.
  • 6
    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.
  • 7
    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.


Calvados, a brandy made from apples, is available from select liquor shops.
This recipe is from the June 2011 issue of