Salted caramel & apple pudding

• butter↗1 tbsp tbsp

  softened

• eggs↗3 large

  and 2 egg yolks

• dark brown soft sugar↗50g g
• whole milk↗200ml ml
• double cream↗300ml ml
• caramel375g can g

  beaten until smooth

• vanilla extract↗2 tsp tsp
• plain flour↗75g g
• apples↗3

  (we used Pink Lady)

• ice cream

  to serve (optional)

Step-by-step instructions

1. 1

   Heat the oven to 180C/160C fan/gas 4. Butter a 30 x 20 x 4cm baking dish. Put the eggs, extra yolks, sugar, milk, cream, 200g of the caramel, the vanilla and a large pinch of sea salt in a large bowl, then whisk until combined. Stir in the flour until the batter is smooth.

2. 2

   Halve, core and cut the apples into 1cm slices – there’s no need to peel them. Arrange in the baking dish and pour over the batter. Bake for 30-35 mins until the batter is set in the centre, golden and slightly risen.

3. 3

   Drizzle over the remaining caramel, then sprinkle with a little extra sea salt. Leave to rest for 5-10 mins (it will deflate a little). Serve warm with vanilla or peanut butter ice cream, if you like.