Recipes, re-invented from cooking shows
Apple, Cinnamon and Raisin Puddings
Prep. Time:
Baking Time:
Total Time:
40 mins
25 mins
1 hour 5 mins
Serves:
8 individual puddings
Yannis created this dish for Great British Bake Off ™ Series 17. His self-saucing puddings recast Austrian apple strudel, a childhood favorite, as diced apple, currants and sultanas under a cinnamon sponge, with an apple sauce that sinks and pools at the bottom as the puddings bake. Nigella admired...
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Ingredients
FOR THE RAMEKINS: 1 Tbsp unsalted butter, softened, for greasing
FOR THE STRUDEL FILLING: 1 Tbsp unsalted butter 2 medium tart baking apples (about 12 oz), such as Granny Smith, peeled, cored and cut into ⅓-inch dice 3 Tbsp dried currants 3 Tbsp sultanas (golden raisins) 1 Tbsp light brown sugar ½ tsp ground cinnamon ½ tsp finely grated lemon zest
FOR THE CINNAMON SPONGE: 7 Tbsp (100 g) unsalted butter, softened ½ cup (100 g) light brown sugar, packed 2 large eggs, at room temperature 1 tsp vanilla extract 1 cup (125 g) all-purpose flour 1½ tsp baking powder 1½ tsp ground cinnamon ¼ tsp fine salt 3 Tbsp whole milk
FOR THE APPLE SAUCE: 1¼ cups unsweetened apple juice 1 tsp cornstarch 3 Tbsp light brown sugar, packed Pinch of ground cinnamon
TO SERVE: 1 Tbsp powdered sugar, for dusting (optional)
EQUIPMENT: Eight 6-oz (175 ml) ovenproof ramekins Rimmed baking sheet Medium skillet Stand mixer or hand mixer Mixing bowls Whisk Small saucepan Small bowl
Method
STEP 1: PREPARE THE RAMEKINS
Heat the oven to 350°F with a rack in the middle. Butter the ramekins and set them on the rimmed baking sheet.
STEP 2: COOK THE FILLING
Melt the butter in the medium skillet over medium heat. Add the apples, currants, sultanas, brown sugar, cinnamon and lemon zest and cook for 2–3 minutes, just until the apple edges soften; the fruit finishes cooking in the oven. Divide the fruit evenly among the ramekins, about 3 Tbsp each.
STEP 3: MAKE THE SPONGE BATTER
Beat the butter and brown sugar for 3–4 minutes until pale and fluffy. Beat in the eggs one at a time, then the vanilla. In a separate bowl, whisk together the flour, baking powder, cinnamon and salt. Fold the dry ingredients into the butter mixture in two additions, alternating with the milk, until just combined.
STEP 4: FILL THE RAMEKINS
Divide the batter evenly over the fruit, about ¼ cup per ramekin, and level gently. Fruit and batter together should fill each ramekin no more than two-thirds full. A shallower pudding bakes through evenly, so the sponge sets before the sauce underneath overcooks.
STEP 5: MAKE THE APPLE SAUCE
In the small bowl, whisk the cornstarch into 3 Tbsp of the cold apple juice until smooth. Heat the remaining apple juice with the brown sugar and cinnamon in the small saucepan until just simmering, whisk in the cornstarch mixture and simmer for 30 seconds. The sauce should be only lightly thickened, like a thin syrup, because it keeps thickening in the oven.
STEP 6: POUR AND BAKE
Slowly pour about 2½ Tbsp of the hot sauce over the back of a spoon onto each pudding. It sits on top at first, then sinks as the sponge rises and pools at the bottom. Bake on the baking sheet for 20–25 minutes, until the sponge is risen and springs back when pressed and the sauce bubbles at the edges. Take the puddings out as soon as they are ready; extra time thickens the sauce.
STEP 7: SERVE
Wipe the ramekin rims clean and dust lightly with powdered sugar, if using. Serve straight from the oven, spooning down to the bottom so every portion gets fruit and sauce.
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Instructions
FOR THE RAMEKINS:
1 Tbsp unsalted butter, softened, for greasing
FOR THE STRUDEL FILLING:
1 Tbsp unsalted butter
2 medium tart baking apples (about 12 oz), such as Granny Smith, peeled, cored and cut into ⅓-inch dice
3 Tbsp dried currants
3 Tbsp sultanas (golden raisins)
1 Tbsp light brown sugar
½ tsp ground cinnamon
½ tsp finely grated lemon zest
FOR THE CINNAMON SPONGE:
7 Tbsp (100 g) unsalted butter, softened
½ cup (100 g) light brown sugar, packed
2 large eggs, at room temperature
1 tsp vanilla extract
1 cup (125 g) all-purpose flour
1½ tsp baking powder
1½ tsp ground cinnamon
¼ tsp fine salt
3 Tbsp whole milk
FOR THE APPLE SAUCE:
1¼ cups unsweetened apple juice
1 tsp cornstarch
3 Tbsp light brown sugar, packed
Pinch of ground cinnamon
TO SERVE:
1 Tbsp powdered sugar, for dusting (optional)
EQUIPMENT:
Eight 6-oz (175 ml) ovenproof ramekins
Rimmed baking sheet
Medium skillet
Stand mixer or hand mixer
Mixing bowls
Whisk
Small saucepan
Small bowl
Heading 5
Ingredients
STEP 1: PREPARE THE RAMEKINS
Heat the oven to 350°F with a rack in the middle. Butter the ramekins and set them on the rimmed baking sheet.
STEP 2: COOK THE FILLING
Melt the butter in the medium skillet over medium heat. Add the apples, currants, sultanas, brown sugar, cinnamon and lemon zest and cook for 2–3 minutes, just until the apple edges soften; the fruit finishes cooking in the oven. Divide the fruit evenly among the ramekins, about 3 Tbsp each.
STEP 3: MAKE THE SPONGE BATTER
Beat the butter and brown sugar for 3–4 minutes until pale and fluffy. Beat in the eggs one at a time, then the vanilla. In a separate bowl, whisk together the flour, baking powder, cinnamon and salt. Fold the dry ingredients into the butter mixture in two additions, alternating with the milk, until just combined.
STEP 4: FILL THE RAMEKINS
Divide the batter evenly over the fruit, about ¼ cup per ramekin, and level gently. Fruit and batter together should fill each ramekin no more than two-thirds full. A shallower pudding bakes through evenly, so the sponge sets before the sauce underneath overcooks.
STEP 5: MAKE THE APPLE SAUCE
In the small bowl, whisk the cornstarch into 3 Tbsp of the cold apple juice until smooth. Heat the remaining apple juice with the brown sugar and cinnamon in the small saucepan until just simmering, whisk in the cornstarch mixture and simmer for 30 seconds. The sauce should be only lightly thickened, like a thin syrup, because it keeps thickening in the oven.
STEP 6: POUR AND BAKE
Slowly pour about 2½ Tbsp of the hot sauce over the back of a spoon onto each pudding. It sits on top at first, then sinks as the sponge rises and pools at the bottom. Bake on the baking sheet for 20–25 minutes, until the sponge is risen and springs back when pressed and the sauce bubbles at the edges. Take the puddings out as soon as they are ready; extra time thickens the sauce.
STEP 7: SERVE
Wipe the ramekin rims clean and dust lightly with powdered sugar, if using. Serve straight from the oven, spooning down to the bottom so every portion gets fruit and sauce.
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