CARAMEL APPLE STEAMED PUDDING
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
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
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
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.
CARAMEL APPLE BREAD PUDDING
Tender, sweet pudding with delicious apple pieces, spices and a luscious low-fat caramel topping make a rich-tasting comfort dish without all the fat. Yum! -Michelle Borland, Peoria, Illinois
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the applesauce, milk, brown sugar, egg substitute, vanilla and cinnamon. Fold in bread cubes and apple; let stand for 15 minutes or until bread is softened. , Pour into an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Serve warm with whipped topping and caramel topping. Refrigerate leftovers.
Nutrition Facts : Calories 187 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 201mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
CARAMEL APPLE SPONGE PUDDING
Oh wow! This is seriously good! Slightly tart apples topped with a light sponge and drizzled (before cooking) with a caramel sauce that works its way through the whole dish! Real comfort food! I found this recipe in Australia's 'Delicious' Cooking Magazine and have adapted it slightly. It will serve 8 generously but could stretch to more if necessary.
Provided by Kookaburra
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180°C (350°F).
- Butter a large glass or ceramic baking dish approx 32cm x 23cm x 5cm (12" x 9" x 2").
- Peel, core and slice apples 1cm (approx 1/2") thick.
- Pile apples into the baking dish, adding more apple if necessary to generously cover the bottom of the dish.
- Sift flour, baking powder and sugar into a large mixing bowl.
- Make a well in the centre and add milk, butter and eggs and beat with an electric mixer until the mixture becomes pale and the beaters leave a trail.
- Spoon batter evenly over the apples and smooth out with the back of a large spoon.
- Combine brown sugar, golden syrup and water in a small saucepan.
- Stir over medium heat until the mixture has become liquid and the brown sugar has melted.
- Stop stirring and allow mixture to come to the boil.
- Remove immediately from heat and pour evenly over the batter.
- Place dish on the centre shelf of the preheated 180°C (350°F) oven.
- Bake for 30-35 minutes or until the top is golden brown.
- Dust lightly with icing sugar to serve and serve with thick cream.
Nutrition Facts : Calories 558.8, Fat 17.9, SaturatedFat 10.6, Cholesterol 96.4, Sodium 254.6, Carbohydrate 96.8, Fiber 4.9, Sugar 49.3, Protein 7
STEAMED CARAMEL BREAD PUDDING
Caramel bread pudding.
Provided by Elisa Gale
Categories Bread Pudding
Time 2h45m
Yield 4
Number Of Ingredients 11
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
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