Ginger Caramel Apple Puddings Recipes

TEMPTING CARAMEL APPLE PUDDING WITH GINGERSNAP CRUST

Steps:

• In a small bowl, mix crushed cookies and butter until blended; press onto the bottom of a greased 13x9-in. baking dish. Refrigerate for at least 15 minutes., Meanwhile, in a large bowl, beat cream cheese, sugar and 1/4 cup milk until smooth. Fold in 1 cup whipped topping; spread over crust., In a large bowl, whisk remaining milk and pudding mixes 2 minutes; let stand 2 minutes or until soft-set. Stir in 1/4 cup caramel topping. Spoon over cream cheese layer. Cover and refrigerate 15 minutes., Spread remaining whipped topping over top. Cover and refrigerate at least 4 hours or until filling is firm., Just before serving, top with apples; drizzle with remaining caramel topping. Sprinkle with peanuts.

GINGER & CARAMEL APPLE PUDDINGS

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly butter and flour 6 x 8cm deep ramekins, tapping out excess flour. Heat the butter in a pan until foaming, add the apple and cook for 1 min on a medium heat. Toss in the sugar and cook until dissolved. Divide between the ramekins.
• For the puddings, beat the butter and sugar together with an electric whisk until fully combined. In a separate bowl, mix together the egg, buttermilk, chopped ginger and ginger syrup, then stir this into the butter mixture. Fold in the flour, ground ginger, baking powder, bicarbonate of soda and a pinch of salt. Divide between the ramekins so they are filled to 1cm below the top. Place them on a baking tray and bake for 20 mins, until golden and risen.
• Serve warm, dusted with icing sugar. Accompany with cream or custard.

CARAMEL-APPLE GINGERBREAD

Steps:

• Heat oven to 350°F. In medium bowl, mix gingerbread mix, applesauce, water, butter and egg with spoon until well blended. Stir in dates. Spoon into ungreased 8- or 9-inch square (2-quart) glass baking dish.
• Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool slightly.
• Top each warm square of gingerbread with caramel topping and whipped cream.

GINGERBREAD PUDDINGS WITH CANDIED APPLES

Steps:

• For candied apple garnish:
• Combine all ingredients in large pot. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until apples are soft and translucent and cider coats apples thickly, stirring occasionally, about 2 hours. Transfer to bowl and cool. DO AHEAD Can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.
• For gingerbread:
• Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan. Whisk first 7 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Add brown sugar and egg and beat until blended. Beat in molasses, then flour mixture. Using rubber spatula, stir in 1/2 cup boiling water. Transfer batter to prepared pan.
• Bake gingerbread until tester inserted into center comes out clean, about 40 minutes. Transfer pan to rack and cool gingerbread completely in pan. DO AHEAD Can be made 1 day ahead. Cover pan with foil; let stand at room temperature.
• For puddings:
• Preheat oven to 325°F. Combine milk, fresh ginger, and peppercorns in heavy medium saucepan; bring to simmer. Remove from heat. Whisk eggs, sugar, vanilla, ground ginger, and salt in medium bowl to blend. Gradually whisk hot milk mixture into egg mixture. Strain custard into medium bowl; discard solids in strainer.
• Cut enough gingerbread into 1/2-inch cubes to measure 5 1/3 cups (reserve any remaining gingerbread for another use). Divide gingerbread cubes among eight 3/4-cup custard cups or ramekins. Pour custard over gingerbread in each cup, dividing equally. Let stand 15 minutes to allow gingerbread to absorb some custard.
• Place cups in roasting pan. Pour enough hot water into pan to come halfway up sides of cups. Cover pan with foil. Bake puddings until set, about 1 hour. Remove from water bath.
• Serve puddings warm or at room temperature, topped with candied apple garnish and ice cream.

CARAMEL APPLE STEAMED PUDDING

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

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.

APPLE-GINGER PUDDING

Steps:

• Butter a six- to eight-cup mold, casserole or baking dish.
• Melt two tablespoons of the butter in a large, heavy skillet over medium-high heat. When the foam subsides, add the apples, increase heat to high and saute the apples, turning them frequently for about five minutes until they begin to color. Do not allow them to become soft or lose their shape.
• Add three tablespoons sugar and saute another minute or two, until the sugar begins to caramelize. Stir in the crystalized ginger, remove from heat and transfer the apples and ginger to a bowl.
• Reduce heat to low, add the remaining four tablespoons of butter to the skillet. When the butter has melted, scrape the pan to loosen any bits of caramelized sugar clinging to it. Add the bread cubes and toss them in the butter until they are evenly coated.
• Scatter half the apples and ginger into the baking dish. Cover with half the bread cubes. Repeat the layers.
• Preheat oven to 375 degrees.
• Lightly beat the eggs and one-half cup of sugar. Scald the milk. Slowly pour the scalded milk in a thin stream into the egg mixture, stirring constantly. Stir in the vanilla and ground ginger. Pour over the apples and bread in the baking dish.
• Set the dish in a pan and add boiling water to come halfway up the sides of the baking dish. Place in the middle of the oven and bake 45 minutes, until the top is crusty and golden. Serve while still warm.

RICE PUDDINGS WITH CARAMEL GALA APPLES

Steps:

• For puddings:
• Bring 3 cups water and 1/4 teaspoon salt to boil in heavy large saucepan. Add rice and boil 10 minutes. Drain rice; discard cooking water. Rinse saucepan. Combine milk and sugar in same saucepan; bring to boil over medium-high heat, stirring until sugar dissolves. Add rice; reduce heat to medium and simmer until rice is very tender, most of milk is absorbed, and pudding is thickened but still creamy and reduced to scant 3 cups, stirring occasionally, about 35 minutes. Remove from heat. Stir in vanilla extract. Transfer rice pudding to medium bowl. Press plastic wrap onto surface of pudding; let pudding cool to room temperature. Refrigerate until cold. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.
• For caramel apples:
• Peel apples; quarter through stem end and remove core. Cut each apple quarter into 4 slices, then cut slices crosswise into thirds. Combine sugar and lemon juice in medium nonstick skillet. Stir over medium-high heat until sugar dissolves and syrup is medium amber color, occasionally swirling skillet, 3 to 4 minutes. Remove from heat; add butter to skillet and swirl until melted (mixture may bubble vigorously). Return skillet to medium heat; add cider and pinch of salt and bring to boil. Add apples and simmer until tender, stirring often, about 6 minutes. Add 1/2 cup whipping cream and boil until sauce thickens slightly, about 2 minutes. Transfer apples with caramel sauce to heatproof bowl. Cool caramel apples until lukewarm or room temperature. DO AHEAD: Caramel apples can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until just warm before using.
• Divide half of caramel apples among 6 Martini glasses or lowball glasses. Top each with rice pudding, dividing equally. Top with remaining caramel apples, dividing equally. Garnish each with dollop of whipped cream, if desired, and serve.

EASY APPLE GINGERBREAD PUDDING

Steps:

• Peel and slice apples into an ovenproof dish.
• Sprinkle over the sugar and water.
• Place in oven at 350'F/180'C while preparing the topping.
• TOPPING:.
• Sift flour, ginger and soda into a bowl.
• Add sugar.
• Heat butter and golden syrup and mix into dry ingredients.
• Pour over hot apples and bake for 30-45minutes.
• Serve warm.