Name: Salted Caramel & Apple Pudding
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: British
Ingredients: 3 large apples (Bramley or Granny Smith), peeled, cored and sliced; 2 tbsp brown sugar; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1 tbsp butter; 100g unsalted butter, softened; 100g brown sugar; 2 eggs; 100g self-raising flour; 1 tsp vanilla extract; 100g granulated sugar; 50g unsalted butter; 100ml double cream; 1/2 tsp sea salt

I love making this Salted Caramel & Apple Pudding when I want something warm, comforting, and full of cozy flavors. The soft cinnamon-spiced apples sit beneath a light sponge topping, and I finish everything with a rich homemade salted caramel sauce. It’s the kind of dessert I serve when I want something simple yet impressive.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the apples:

3 large apples (Bramley or Granny Smith), peeled, cored and sliced

2 tbsp brown sugar

1 tsp ground cinnamon

½ tsp ground nutmeg

1 tbsp butter

For the sponge:

100g unsalted butter, softened

100g brown sugar

2 eggs

100g self-raising flour

1 tsp vanilla extract

For the salted caramel sauce:

100g granulated sugar

50g unsalted butter

100ml double cream

½ tsp sea salt

Directions

I start by preparing the apples. I melt the butter in a pan over medium heat, then add the sliced apples, brown sugar, cinnamon, and nutmeg. I cook them for about 5 to 7 minutes until they soften and turn slightly golden. I spoon the mixture into a greased baking dish.

Next, I preheat the oven to 180°C (350°F). In a bowl, I cream the butter and sugar together until light and fluffy. I beat in the eggs one at a time, then stir in the vanilla extract. I gently fold in the self-raising flour until just combined. I spread the sponge batter evenly over the cooked apples.

I bake the pudding for 30 to 35 minutes, until the top turns golden brown and a skewer inserted in the center comes out clean. I let it sit for about 5 minutes before serving.

To make the salted caramel sauce, I heat the granulated sugar in a saucepan over medium heat, stirring constantly until it melts into a golden liquid. I add the butter and stir until fully melted. I slowly whisk in the cream, being careful as it bubbles, then stir in the sea salt. I let it simmer for 1 to 2 minutes until smooth and glossy.

When serving, I drizzle the warm salted caramel sauce over the pudding and often add a scoop of vanilla ice cream on the side.

Servings and timing

I find this recipe serves about 6 people comfortably.

Preparation time: 20 minutes

Cooking time: 35 minutes

Total time: approximately 55 minutes

Variations

I sometimes swap the apples for pears when I want a slightly softer fruit flavor. I also like adding a handful of chopped pecans or walnuts to the apple layer for extra texture. When I want a deeper caramel flavor, I replace part of the brown sugar in the sponge with dark brown sugar. For a festive twist, I add a pinch of ground cloves or ginger to the apple mixture.

Storage/Reheating

I store any leftovers covered in the refrigerator for up to 3 days. When I want to reheat it, I warm individual portions in the microwave for about 30 to 40 seconds until heated through. If I’m reheating a larger portion, I cover it with foil and warm it in the oven at 160°C (320°F) until hot. I keep the caramel sauce separately in the fridge and gently reheat it in a small saucepan or microwave before serving.

FAQs

Can I make this pudding ahead of time?

I often bake the pudding a few hours in advance and reheat it before serving. I prefer making the caramel sauce fresh, but I can also prepare it ahead and gently reheat it.

What type of apples work best?

I like using Bramley or Granny Smith apples because their tartness balances the sweetness of the sponge and caramel.

Can I use plain flour instead of self-raising flour?

If I only have plain flour, I add 1 teaspoon of baking powder to help the sponge rise properly.

How do I know when the sponge is fully baked?

I insert a skewer into the center, and if it comes out clean without wet batter, I know it’s ready.

Can I freeze this pudding?

I freeze the baked pudding without the caramel sauce for up to 2 months. I thaw it overnight in the refrigerator and reheat it before serving, then prepare fresh caramel sauce to drizzle on top.

Conclusion

I find this Salted Caramel & Apple Pudding to be the perfect balance of fruity, spiced, and indulgent flavors. The soft apples, fluffy sponge, and silky caramel sauce come together in a dessert that always feels comforting and satisfying. Whenever I make it, it quickly becomes the highlight of the table.

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