A warm and comforting dessert featuring cinnamon-spiced apples topped with a light sponge and finished with a rich homemade salted caramel sauce.

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

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Melt 1 tbsp butter in a pan over medium heat. Add sliced apples, 2 tbsp brown sugar, cinnamon, and nutmeg. Cook for 5–7 minutes until softened and slightly golden. Spoon into a greased baking dish.
Preheat the oven to 180°C (350°F).
Cream 100g softened butter and 100g brown sugar together until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gently fold in the self-raising flour until just combined.
Spread the sponge batter evenly over the cooked apples.
Bake for 30–35 minutes until golden brown and a skewer inserted in the center comes out clean. Let rest for 5 minutes.
For the caramel sauce, heat 100g granulated sugar in a saucepan over medium heat, stirring until melted and golden.
Add 50g butter and stir until melted, then slowly whisk in the cream (mixture will bubble).
Stir in sea salt and simmer for 1–2 minutes until smooth and glossy.
Drizzle warm caramel sauce over the pudding before serving.

Swap apples for pears for a softer fruit flavor.

Add chopped pecans or walnuts for extra texture.

Use dark brown sugar in the sponge for deeper caramel notes.

Add a pinch of cloves or ginger for a festive twist.

Store leftovers refrigerated for up to 3 days.

Reheat individual portions in the microwave for 30–40 seconds.

Freeze the baked pudding (without sauce) for up to 2 months.