The combination of sweet caramelised apple and earthy hazelnuts is heavenly in these puddings. Serve them topped with a generous dollop of cream or scoop of vanilla ice-cream for a truly comforting winter dessert.
- melted butter, to grease
- 185 g unsalted butter, softened
- 155 g (¾ cup) raw sugar
- 1½ tsp natural vanilla extract or essence
- 3 eggs
- 110 g (1 cup) hazelnut meal (see Baker's tips)
- 100 g (⅔ cup) self-raising flour
- cream or vanilla ice cream, to serve
- 3 medium (about 180 g each) apples (such as Golden Delicious, Granny Smith or Pink Lady)
- 2 tsp lemon juice
- 40 g unsalted butter, diced
- 155 g (¾ cup) raw sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 5 minutes
Preheat oven to 180°C. Brush 6 x 250 ml (1 cup) ramekins or ovenproof dishes with the melted butter to grease.
To make the caramelised apples, peel, core and quarter the apples. Cut each quarter into 4 wedges and put in a bowl. Sprinkle with the lemon juice and toss to coat. Melt the butter in a medium frying pan or wide-based saucepan over high heat until foaming. Add the apple, sprinkle with the sugar and stir for 3-5 minutes until it starts to caramelise. Reduce the heat to medium and cook for a further 5 minutes or until the apples are just tender and a syrup has formed. Remove from heat and set aside to cool slightly.
Meanwhile, use an electric mixer to beat the butter, sugar and vanilla until pale and creamy. Add the eggs, one at a time, beating well after each addition. Combine the hazelnut meal and self-raising flour. Add to the butter mixture and beat on lowest possible speed until just combined.
Arrange the caramelised apples over the base of the greased ramekins, dividing evenly and drizzling with any syrup. Spoon the pudding mixture over the top, dividing evenly and smoothing the surface with the back of a spoon.
Place the ramekins on a baking tray and bake in preheated oven for 25 minutes or until the puddings are cooked when tested with a skewer.
Remove from the oven and set aside for 5 minutes to cool slightly. Run a palette knife around the outside of the puddings and invert onto serving plates. Serve warm with cream or ice cream.
• You can replace the hazelnut meal with almond meal if you like.
• These puddings are best served straight form the oven but they are also delicious served at room temperature.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.
Photography by Alan Benson. Styling by Trish Hegarty. Food preparation by Wendy Quisumbing.
This recipe is from our online column, Bakeproof: Apples.