Caramelised apple and pear pudding

Caramelised apple and pear pudding


The idea for this dessert came from one of the chefs at the restaurant, a young nipper of barely 17. I’ve simplifed it for this book – but if you want to try the original, you’ll just have to come along to the restaurant!


Quantity Ingredient
50g caster sugar
1 teaspoon vanilla extract
60ml sweet apple cider
1 large apple, peeled, cored and diced
1 large pear, peeled, cored and diced
100g sultanas
175g butter, softened, plus extra for greasing
175g light brown soft sugar
3 eggs
175g self-raising flour
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla bean paste

For the cream

Quantity Ingredient
275ml sweet apple cider
300ml double cream


  1. Butter a 1.2-litre heatproof bowl.
  2. Heat a frying pan until hot, then add the sugar, vanilla and half of the cider. Cook until the sugar becomes liquid and turns a golden caramel colour. Add the diced apple and pear and cook for a couple of minutes until just golden. Pour into the base of the buttered bowl and set aside.
  3. Place the remaining cider in a small pan with the sultanas and warm through, then leave the sultanas to plump up.
  4. Place the butter, sugar, eggs, flour, ground cinnamon and vanilla bean paste in a food mixer or large bowl and beat until light and fluffy, then stir in the sultanas and any remaining cider and spoon carefully into the buttered bowl.
  5. Lay a sheet of silicone paper over a sheet of foil, then make a pleat in the centre with both layers, to create an overlap. Place the sheets over the bowl, foil side up, to form a lid, and secure in place with some string.
  6. Take a long, thin piece of foil and fold in half lengthways to make a handle. Place an upside-down saucer or small plate on a cloth in the bottom of a large saucepan, then half-fill the pan with water. Place the foil-covered bowl onto the long piece of foil, then lift the bowl carefully into the saucepan (the foil acts as a handle later to lift the pudding bowl out of the saucepan). Cover with a lid and bring to a boil, then reduce the heat and simmer for 2 hours.
  7. To make the cream, heat a frying pan until hot, add the cider and cook until reduced by half and slightly thickened. Remove from the heat and cool.
  8. Lightly whisk the cream until soft peaks form then whisk in the cooled cider syrup and continue whisking until it just holds a peak. Serve with the pudding.
James Martin
Saturday Kitchen
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