Caramel Apple Sponge Pudding

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This self-saucing sponge pudding is made with canned apple slices topped with a simple batter made from pantry staples, followed by a caramel sauce.

A baked cobbler with a golden crust and fruit filling is served in a round dish with two scoops of vanilla ice cream; a portion is plated alongside.

There is nothing more comforting than self-saucing pudding. This recipe for Caramel Apple Sponge Pudding is so moreish. I use tinned apples in this recipe for ease, and they're insanely delicious paired with the rich caramelly flavours. For another caramel and apple recipe, be sure to also check out the Caramel Apple Tart.

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Top tips:
Related Recipes:
Caramel Apple Sponge Pudding

Ingredient notes:

Baking ingredients including eggs, flour, butter, brown sugar, baking powder, golden syrup, vanilla extract, milk, a can of apple slices, and a packet of cinnamon rolls arranged on a table.

Golden syrup: A key component of this recipe, the golden syrup adds moisture to the sponge, increases the depth of flavour and colour.
Apples: This recipe calls for tinned apples as they are so convenient and affordable. If you want to use your own stewed apples go right ahead though!
Butter: I always use salted butter for my baking. I've added an extra pinch of salt to the caramel sauce to balance out the sweetness, but you can skip this if you prefer. If you're using unsalted butter to make this dessert, be sure to add a generous pinch of salt to both the batter and the topping.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Preheat the oven to 170°C fan bake. To make the batter: In a mixing bowl, whisk together the flour, baking powder and brown sugar. In a small jug, melt the butter. Add the golden syrup and vanilla and mix until thick and glossy.

A metal whisk rests in a glass bowl containing flour, brown sugar, and baking powder, ready to be mixed.

A hand stirs a brown liquid mixture in a glass measuring cup with a metal spoon on a wooden surface.

Make a well in the centre of the dry ingredients, then pour in the butter mixture. Add the eggs and milk, then whisk until smooth and free of any lumps.

A close-up of a mixing bowl with flour, two raw eggs, and liquid ingredients, ready to be mixed for baking.

A metal whisk rests in a bowl of smooth, light brown batter.

Scatter the tinned apples into the base of a greased baking dish, then pour the batter over the top and use a spoon or spatula to spread evenly over the apples. Set aside. In a small saucepan, combine the remaining brown sugar and butter with 375ml of water and a generous pinch of salt. Cook over a medium heat until the sugar and butter has melted.

Sliced, cooked apples in a white pot with a blue handle, sitting on a wooden surface.

A mixing bowl with batter and a whisk next to a saucepan containing butter and brown liquid on a wooden surface.

Carefully pour the butter and sugar mixture over the top of the batter, running it over the back of a large spoon so that the sauce sits on top and doesn't mix into the batter.

Close-up of smooth, light brown batter spread evenly in a white round baking dish, ready for baking.

A spoon pours brown gravy from a white bowl into a pot filled with more gravy on a wooden surface.

Place into the oven and bake for 30-35 minutes or until the pudding is golden and comes out clean when the cake layer is tested with a skewer. Leave to sit for 10 minutes to allow the caramel to cool slightly, then serve with cream or scoop of vanilla ice cream!

Recipe FAQs:

Can I use fresh apples instead of tinned?

Yes! You can use 2-3 medium peeled and sliced apples. To ensure they soften properly, lightly sauté them in a pan with a little butter and a sprinkle of brown sugar for 5-10 minutes before adding to the dish.

Can I make this pudding ahead of time?

It's best served fresh from the oven when the sauce is hot and gooey. However, you can make the batter and sauce a few hours ahead, keep them separate, and assemble just before baking.

My sauce disappeared while baking - what went wrong?

This can happen if the oven is too hot or if the sauce was poured directly into the batter. Make sure to pour the sauce gently over the back of a spoon so it stays on top while baking, allowing the self-saucing magic to happen underneath.

Storage:

If you have any leftover pudding, it can be kept in the fridge for up to 3 days and warmed in the microwave or oven - but it is best served fresh!

Top tips:

I used a 26cm diameter shallow casserole dish to bake this pudding, and the handles make it so easy to transfer in and out of the oven.
Tinned pears would be a delicious substitute to apples in this recipe! Make sure to pick fruit in juice, rather than syrup, so the sweetness of the pudding isn't too overwhelming.

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Caramel Apple Sponge Pudding

Yield: Serves 6-8

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

This self-saucing pudding is made with canned apple slices topped with a simple batter made from pantry staples, then a caramel sauce.

Ingredients

Batter

1½ cups plain flour
1½ tsp baking powder
½ cup brown sugar
80g butter
¼ cup golden syrup
1 tsp vanilla essence
2 eggs
125ml milk
385g can sliced apples, in juice

Sauce

1½ cups soft brown sugar
50g butter
375m water

To serve

Cream or vanilla ice cream

Instructions

Preheat the oven to 170°C fan bake.
To make the batter: In a mixing bowl, whisk together the flour, baking powder and brown sugar.
In a small jug, melt the butter. Add the golden syrup and vanilla and mix until thick and glossy.
Make a well in the center of the dry ingredients, then pour in the butter mixture. Add the eggs and milk, then whisk until smooth and free of any lumps.
Scatter the tinned apples into the base of a greased baking dish, then pour the batter over the top and use a spoon or spatula to spread evenly over the apples. Set aside.
In a small saucepan, combine the remaining brown sugar and butter with 375ml of water and a generous pinch of salt. Cook over a medium heat until the sugar and butter has melted.
Carefully pour the butter and sugar mixture over the top of the batter, running it over the back of a large spoon so that the sauce sits on top and doesn’t mix into the batter.
Place into the oven and bake for 30-35 minutes or until the pudding is golden and comes out clean when the cake layer is tested with a skewer.
Leave to sit for 10 minutes to allow the caramel to cool slightly, then serve with cream or scoop of vanilla ice cream!

Notes

I used a 26cm diameter shallow casserole dish to bake this pudding, and the handles make it so easy to transfer in and out of the oven.

Tinned pears would be a delicious substitute to apples in this recipe! Make sure to pick fruit in juice, rather than syrup, so the sweetness of the pudding isn’t too overwhelming.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 611Total Fat: 15gSaturated Fat: 9gUnsaturated Fat: 6gCholesterol: 84mgSodium: 257mgCarbohydrates: 113gFiber: 2gSugar: 71gProtein: 8g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya