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Chilled Apple Pudding with Hot Calvados Caramel Sauce


  • 2kg of granny smith apples (cut into small dices)

  • 1 vanilla pod

  • rind of ½ lemon

  • 200g (7oz) castor sugar

  • 115g (4oz) unsalted butter softened

  • 100g (3 ½ oz) plain strong flour sifted

  • 5 large eggs beaten

  • For the Calvados caramel sauce

  • 1 granny smith apple peeled, cored and thickly sliced

  • 75g (2 ¾ oz) castor sugar

  • 50ml (2floz) calvados


  • 1.

    Pre heat oven to 190c/375f/gas mark 5. Place the apple slices in to a heavy based pan with the vanilla pod, lemon rind and sugar, stirring occasionally until breaking down into a puree. Cool slightly.

  • 2.

    Grease a loaf tin and set aside (grease with butter). Place the apple puree into a bowl, remove the vanilla pod and beat in the butter. Add the eggs, then finally the sifted flour. Spoon the apple mix into the tin and cover with a little foil. Half fill a roasting tray with hot water and place the loaf tin in the centre.

  • 3.

    Bake the pudding for 45 – 50 minutes or until set. Leave to cool in the tin, then chill for min of 6 hours or overnight.

  • For the Calvados Caramel Sauce:

  • 1.

    Dissolve the sugar in a heavy based pan until golden in colour. Add the apple slices and coat in the sugar. Add the calvados and flame.

  • 2.

    To serve, slice the apple pudding and place on the plate. Scatter apple slices over one edge

  • 3.

    Drizzle hot calvados sauce around the outsides of the slice.

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