Ginger & caramel apple puddings

Quintessentially British ingredients make up Frances Auger’s comforting puds, impressing the judges of Britain’s Best Pud

  • Prep:30 mins
    Cook:20 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 470
  • fat 28g
  • saturates 17g
  • carbs 53g
  • sugars 39g
  • fibre 1g
  • protein 4g
  • salt 1.07g


  • 50g butter, plus extra for the ramekins
  • 1 large cooking apple, peeled, cored and finely chopped
  • 75g light brown muscovado sugar
  • 140g butter, softened
  • 100g light brown muscovado sugar
  • 1 egg
  • 125ml buttermilk
  • 2 balls preserved stem ginger, finely chopped, plus 1 tbsp syrup from jar
  • 100g plain flour, plus extra for dusting
  • 1½ tbsp ground ginger
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • icing sugar, for dusting
  • cream or custard, to serve


  1. Heat oven to 180C/160C fan/gas 4.Lightly butter and flour 6 x 8cm deepramekins, tapping out excess flour. Heatthe butter in a pan until foaming, add theapple and cook for 1 min on a mediumheat. Toss in the sugar and cook untildissolved. Divide between the ramekins.

  2. For the puddings, beat the butterand sugar together with an electricwhisk until fully combined. In a separatebowl, mix together the egg, buttermilk,chopped ginger and ginger syrup, thenstir this into the butter mixture. Foldin the flour, ground ginger, bakingpowder, bicarbonate of soda and a pinchof salt. Divide between the ramekinsso they are filled to 1cm below the top.Place them on a baking tray and bakefor 20 mins, until golden and risen.

  3. Serve warm, dusted with icing sugar.Accompany with cream or custard.

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