Butterscotch Apple Pudding Recipes

DUTCH APPLE PUDDING WITH BUTTERSCOTCH SAUCE

Steps:

• Pre - heat oven to 350 F or 180 C. Grease 4 medium sized ramekins or an ovenproof deep dish measuring approx 10 inches x 5 inches. (It doesn't have to be exact). If using ramekins, after greasing, simply line with some cut out squares of parchment paper. This is not necessary if serving directly from the ramekins, I lifted mine out and served on other dishes just for a decoration.
• In a large bowl, add the peeled apple chunks, and the other ingredients for the topping. Mix well so the apples are nicely coated. Set aside.
• Make the cake batter by sieving the flour, salt, cinnamon and baking powder. Then in a mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs slowly, with a tablespoon of the flour mixture to avoid the batter from splitting. Add the oil, vanilla, orange juice and spices. Mix well, then add HALF of the milk and HALF of the flour. Mix then add the remaining milk and finally the remaining flour.
• Using a spoon, place spoonfuls of batter around the sides of the baking dish, and a few spoonfuls on the bottom. Add the apples to the middle of the dish, and continue with spoonfuls of batter around the edges until it is all used up. Pile up the apples in the center, so in the end, you have the cake batter around the sides of the dish and the apples in the middle. Sprinkle some sultanas or raisins if using.
• Place in the oven and bake for approximately 30 minutes for ramekins and roughly 40 minutes for a larger pan. Test by inserting a skewer in the cake batter and seeing if it comes out clean.
• When done, remove from the oven and allow to rest whilst you make the butterscotch sauce.
• In a pan, dissolve the sugar with the water over a low heat. Bring to the boil but don't stir at all. When the sugar is a dark golden caramel, whisk in butter. Remove from the heat and stir in double cream.
• When ready for serving, drizzle some warm butterscotch sauce over the top of the apple pudding and enjoy! You can also serve the sauce separately in a jug so everyone can help themselves.

BUTTERSCOTCH APPLE CRISP

Steps:

• Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
• For the filling: Toss the apples, butterscotch chips, brown sugar, flour, cinnamon, allspice, and lemon juice together in a large bowl. Add to the buttered baking dish and dot with butter.
• For the topping: In a separate bowl, combine the flour, sugar, oats, and salt. Blend the butter into the mixture until it forms pea size lumps. Stir in the pecans and sprinkle over the filling.
• Bake until the apples are tender and butterscotch is bubbling, about 45 minutes. Let cool for 5 minutes before serving. Plate with a scoop of butter pecan ice cream on top.

BUTTERSCOTCH APPLE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
• Mix together flour, cinnamon, baking soda and salt in medium bowl.
• Beat brown sugar and 1/2 cup butter in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture alternately with apple juice. Stir in 1 1/2 cups butterscotch chips, apple and 1/2 cup walnuts. Drop by slightly rounded tablespoon onto lightly greased cookie sheets.
• Bake for 10 to 12 minutes, until lightly browned. Let stand 2 minutes; cool on wire racks.
• While the cookies cool make the butterscotch glaze: Melt remaining butterscotch chips and 2 tablespoons butter in small, heavy saucepan over lowest possible heat.
• When the butter and chips have melted remove the pan from heat and stir in 1 cup confectioners' sugar and 1 1/2 tablespoon apple juice until the glaze is smooth. Spread the glaze on the cooled cookies and sprinkle with remaining walnuts.

APPLE BUTTERSCOTCH BREAD PUDDING

Steps:

• In a large skillet, melt butter. Stir in apples and brown sugar. Cook over medium heat for 6-7 minutes or until apples are tender, stirring occasionally., Place bread cubes in a greased 13x9-in. baking dish. Add the apple mixture, chips and walnuts; toss to coat. In a large bowl, whisk the eggs, cream and vanilla; pour over bread mixture. , Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Drizzle with melted cinnamon chips if desired. Serve warm. Refrigerate leftovers.

BUTTERSCOTCH APPLE PUDDING

Steps:

• Sift the flour, baking powder, spice and salt together.
• Peel, core & dice apples and toss them into the flour mixture.
• Add milk and mix with a knife to blend all the ingredients.
• Spread mixture into a greased baking dish approx 9" (23cm) square or a round one of similar size.
• Measure the topping ingredients in the order given into a saucepan and bring to the boil.
• Pour boiling mixture carefully over the batter in the pan.
• Bake uncovered at 375'- 400'F (190' - 200'C) for approx 45-60mins, or until topping is firm in the centre and golden brown.
• Serve warm with sweetened whipped cream or vanilla ice cream.

APPLE BUTTERSCOTCH CRISP

Steps:

• Place apples in a 1-1/2-qt. slow cooker. In a small bowl, combine the brown sugar, flour, oats, pudding mix and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apples. , Cover and cook on low for 2-1/2 to 3-1/2 hours or until apples are tender. Serve with ice cream if desired.

SLOW-COOKER APPLE BREAD PUDDING WITH WARM BUTTERSCOTCH SAUCE

Steps:

• Microwave caramels and 1 cup milk in large microwaveable bowl on HIGH 1 to 2 min. or until caramels are completely melted, stirring after 1 min. Add apple pie filling, cream, eggs, cinnamon and 1 cup of the remaining milk; mix well. Stir in bread.
• Pour into slow cooker sprayed with cooking spray; cover with lid. Cook on LOW 4 to 5 hours.
• Beat pudding mix and remaining milk in microwaveable bowl with whisk 2 min. just before serving the pudding. Microwave 2 min., stirring after each minute. Spoon over individual servings of warm pudding.

EASY BUTTERSCOTCH PUDDING

Steps:

• In a medium saucepan (off heat), whisk egg yolks, sugar, cornstarch, salt, and 1/4 cup milk until completely smooth; very gradually, whisk in remaining 2 3/4 cups milk.
• Bring to a gentle simmer over medium heat, whisking occasionally. Simmer, whisking constantly, 2 minutes. Remove from heat; whisk in butter and vanilla.
• Pour mixture through a fine-mesh sieve into a medium bowl (or spouted measuring cup, for easy pouring). Divide evenly among six 6-ounce ramekins or custard cups. Cover with plastic wrap; refrigerate until chilled, at least 3 hours and up to 2 days.

BUTTERSCOTCH-APPLE PUDDING CUP

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Refrigerate 5 min.
• Spoon into 4 dessert dishes.
• Top with remaining ingredients.