Caramel Apple Steamed Pudding Recipes

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CARAMEL APPLE STEAMED PUDDING



Caramel Apple Steamed Pudding image

This spicy apple pudding topped with glistening caramelized apples is best made in a two-quart, lidded metal pudding mold. Coat the mold with caramel before you add the caramelized apples and dense batter.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 20

1/2 cup sugar
1 tablespoon water
2 Granny Smilth apples
2 tablespoons water
1 1/2 tablespoons sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
2 Granny Smith apples
1 tablespoon unsalted butter
1 tablespoon sugar
8 tablespoons (1 stick) unsalted butter
1/2 cup brown sugar
2 large eggs
1/4 cup molasses
1 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
Pinch of salt
1 cup plain dry bread crumbs

Steps:

  • To make caramel: Combine sugar and water in a small, heavy saucepan; set over medium heat. Cover, and cook until sugar has melted. Remove cover, and continue cooking, swirling pan occasionally, until sugar turns a deep amber. Carefully pour caramel into pudding mold; tip so caramel coats mold evenly. Set mold aside.
  • To make applesauce: Peel and core apples and cut into chunks. Place in a small saucepan along with water, sugar, and spices. Cook, covered, over low heat until apples fall apart, 10 to 12 minutes. Uncover, and cook 5 minutes more, stirring often. Set the applesauce aside.
  • To make apple topping: Peel and core apples and cut into 1-inch chunks. Melt butter in a small saute pan and add apples and sugar. Cook over medium-high heat until apples turn brown on all sides, 3 to 5 minutes. Place apples in the bottom of the caramel-lined mold, distributing evenly so they reach up the sides.
  • Choose a pot large enough to hold the pudding mold with a 2-inch space all around. Place a wire rack or a folded kitchen towel in the bottom of pot; fill with enough water to reach halfway up sides of mold. Cover pot, and bring to a boil. Reduce heat to a simmer.
  • To make pudding: In the bowl of an electric mixer, cream together butter and brown sugar. Add the eggs and molasses; mix well. Add the reserve applesauce, and mix well.
  • In a large bowl, sift together flour, baking powder, and salt; stir in breadcrumbs. Add to the applesauce mixture. Stir batter until just combined.
  • Fill pudding mold with batter; clamp on lid. Place mold in a pot of simmering water. Cover pot, and cook until a toothpick inserted into middle of pudding comes out clean, about 1 hour 40 minutes. Check water often, keeping it at a steady, low simmer. Transfer mold to a wire rack to cool, 15 minutes.
  • When ready to serve, invert the pudding onto a serving plate. If any of the apple chunks stick to the mold, remove them, and rearrange them on the top; slice.

CARAMEL APPLE PUDDING



Caramel Apple Pudding image

Whipped cream desserts are a light and lovely affair, especially at the end of a big meal like Thanksgiving. Some people love crunch, but the particular joy of this pudding lies in its voluptuous softness, as it needs to sit in the fridge overnight for the layers to cohere: vanilla cookies, caramel-fried apples and salted cinnamon whipped cream. It's an airy fall dream in dessert form.

Provided by Eric Kim

Categories     parfaits and trifles, dessert

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 11

4 tablespoons unsalted butter
2 large crisp sweet-tart apples (1 pound), such as Fuji or Pink Lady, unpeeled and finely chopped (see Tip)
1/4 cup lemon juice (from 1 to 2 lemons)
1/4 packed cup dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt (Diamond Crystal)
2 cups very cold heavy whipping cream
1 packed tablespoon dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt (Diamond Crystal)
1 (11-ounce) box vanilla wafers

Steps:

  • Make the caramel apples: Melt the butter in a large skillet over medium heat. Add the apples, lemon juice, brown sugar, cinnamon and salt and cook, stirring occasionally, until the apples are tender and the liquid is reduced but saucy with the consistency of chunky applesauce, 15 to 20 minutes. Set aside to cool slightly.
  • Meanwhile, make the whipped cream: In a large bowl, using a large whisk or an electric mixer, whisk the cream, brown sugar, cinnamon and salt until soft peaks form. (When you lift the whisk out of the bowl and turn it whisk-side up, a peak of cream should flop over onto itself.) Don't overbeat; you're looking for a soft-set whipped cream that drapes rather than plops.
  • Assemble the pudding: In a medium bowl or other serving vessel (preferably clear), arrange one-third of the vanilla wafers at the bottom, top with half of the caramel apples, then spread with half of the whipped cream. Repeat these layers once more and end with a final sprinkle of crushed vanilla wafers on top. (If you want crunch, save this final sprinkle for right before serving.) Cover and refrigerate until the cookies are soft, about 8 hours and up to 24 hours.

SALTED CARAMEL & APPLE PUDDING



Salted caramel & apple pudding image

Whip up this warming, family-friendly dessert in under an hour using apples and golden caramel. Serve hot from the oven with a scoop of ice cream

Provided by Liberty Mendez

Categories     Dessert

Time 50m

Number Of Ingredients 10

1 tbsp butter, softened
3 large eggs, and 2 egg yolks
50g dark brown soft sugar
200ml whole milk
300ml double cream
375g can caramel, beaten until smooth
2 tsp vanilla extract
75g plain flour
3 apples (we used Pink Lady)
ice cream, to serve (optional)

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Butter a 30 x 20 x 4cm baking dish. Put the eggs, extra yolks, sugar, milk, cream, 200g of the caramel, the vanilla and a large pinch of sea salt in a large bowl, then whisk until combined. Stir in the flour until the batter is smooth.
  • Halve, core and cut the apples into 1cm slices - there's no need to peel them. Arrange in the baking dish and pour over the batter. Bake for 30-35 mins until the batter is set in the centre, golden and slightly risen.
  • Drizzle over the remaining caramel, then sprinkle with a little extra sea salt. Leave to rest for 5-10 mins (it will deflate a little). Serve warm with vanilla or peanut butter ice cream, if you like.

Nutrition Facts : Calories 631 calories, Fat 39 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 47 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.34 milligram of sodium

BAKED CARAMEL APPLE PUDDING



Baked Caramel Apple Pudding image

I am specifying Baked in this pudding title as opposed to the creamy, soft set, chilled type. This old fashioned pudding is sticky, rich and oh so wonderful. A bit more dense than Sticky Date pudding with toffee sauce. But if you like Date pudding then chances are you will like this too. This is also a self saucing pudding.

Provided by bshemyshua

Categories     Dessert

Time 1h

Yield 8-9 serving(s)

Number Of Ingredients 10

3/4 cup plain flour
1/2 cup white sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup milk
1 1/2 cups coarsely chopped apples (with or without peels)
3/4 cup firmly packed brown sugar (light or dark)
1/4 cup softened butter or 1/4 cup margarine
3/4 cup boiling water

Steps:

  • For pudding: Combine flour, sugar, baking powder, cinnamon, salt, milk, and apples in a medium mixing bowl until well blended.
  • Preheat oven to 375°F.
  • Spread in a greased 1 1/2 quart casserole or 1-9 inch square or round, greased, metal baking pan.
  • For sauce: Mix brown sugar, butter, and water. Stir until butter is melted.
  • Pour sauce over pudding batter and bake for 40-50 minutes until brown and set.
  • Serve with ice cream, heavy whipped cream or let it stand on it's own.

Nutrition Facts : Calories 243.3, Fat 6.5, SaturatedFat 4, Cholesterol 17.4, Sodium 183.2, Carbohydrate 46, Fiber 1.1, Sugar 35, Protein 1.9

STEAMED CARAMEL BREAD PUDDING



Steamed Caramel Bread Pudding image

Caramel bread pudding.

Provided by Elisa Gale

Categories     Bread Pudding

Time 2h45m

Yield 4

Number Of Ingredients 11

¼ cup unsalted butter
1 cup white sugar
1 cup cubed bread
1 cup milk
¼ cup sweetened condensed milk
2 large eggs
2 teaspoons vanilla extract
1 teaspoon white sugar
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground coriander

Steps:

  • Melt butter in a small pan over medium heat. Add 1 cup sugar and stir occasionally until dissolved. Stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute caramel as sugar begins to darken. Cook to about 310 degrees F (160 degrees C) or until the sugar turns light golden brown, 5 to 10 minutes. Remove from heat immediately, as sugar will continue to darken.
  • Combine bread cubes, milk, condensed milk, eggs, vanilla, 1 teaspoon sugar, cinnamon, cardamom, and coriander in a blender; puree everything together. Pour batter on top of caramel.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil.
  • Cover bread pudding and place in the steamer; cook until a knife comes out clean, 40 to 45 minutes. Remove from the oven and cool to room temperature, 45 minutes to an hour. Cool in the refrigerator for 1 hour.
  • Remove from the refrigerator and turn out onto a plate to serve.

Nutrition Facts : Calories 459.7 calories, Carbohydrate 70 g, Cholesterol 134.9 mg, Fat 17.2 g, Fiber 0.7 g, Protein 7.5 g, SaturatedFat 9.9 g, Sodium 145.8 mg, Sugar 65.1 g

CARAMEL APPLE STREUSEL SQUARES



Caramel Apple Streusel Squares image

On a buttery brown sugar-rolled oats crust, apples in a creamy caramel sauce are topped with a streusel mixture, baked, then served warm with ice cream.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 1h35m

Yield 24

Number Of Ingredients 13

2 ¼ cups Pillsbury BEST® All Purpose Flour
1 ⅓ cups quick-cooking oats
⅔ cup firmly packed light brown sugar
1 teaspoon ground cinnamon
¾ teaspoon baking soda
¾ teaspoon salt
¼ teaspoon ground nutmeg
1 cup cold butter, cut up
5 medium cooking apples, peeled, cored and thinly sliced
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 (12.25 ounce) jar SMUCKER'S® Caramel Flavored Topping, divided
1 cup chopped walnuts
Vanilla ice cream

Steps:

  • Heat oven to 350 degrees F. Combine flour, oats, brown sugar, cinnamon, baking soda, salt and nutmeg in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Reserve 1 3/4 cups crumb mixture; press remaining crumb mixture onto bottom of an ungreased 13 x 9-inch baking pan. Bake 15 minutes.
  • Arrange apples over partially baked crust. Mix sweetened condensed milk and 1/2 cup caramel topping until blended. Pour evenly over apples. Add walnuts to reserved crumb mixture; sprinkle over apple layer.
  • Bake 45 to 50 minutes or until apples are tender. Cool in pan on wire rack. Serve warm topped with vanilla ice cream and remaining caramel topping.

Nutrition Facts : Calories 329 calories, Carbohydrate 33.6 g, Cholesterol 28.6 mg, Fat 13.5 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 6.8 g, Sodium 212.6 mg, Sugar 19 g

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