This bears repeating!! So you love apples, caramel, pudding cakes, sweet & creamy that are so delish it makes you yell out in your loudest outdoor voice”YUM”!!! This is a definite recipe to add to your favorites. It is so versatile you can serve it plain for breakfast with cream or powdered sugar; for an outrageous dessert to serve your family and friends, or high tea sliced in bars and/or change it up with other yummy ingredients* and make it your own. This is my favorite version of all the variations I create. >>>
Baked Apple Raisin Caramel Pudding
1/3 cup raisins
2 tablespoons cognac or dark rum
3 tablespoons Amaretto or other liqueur
2-3 cups peeled apple wedges (about 4 whole fruits)
Juice of 1/2 lemon
2/3 cup all-purpose flour
1/2 cup sugar
1 1/2 cups cream
4 large eggs
1 tablespoon pure vanilla extract
2 tablespoons unsalted sweet butter cut into pieces
Confectioners’ Sugar for sprinkling
Whipped Cream (optional)
1. Soak raisins in cognac or rum and Amaretto for 30 minutes. Drain and set aside.
2. Preheat oven to 375 degrees F, with a rack in the upper third. Butter a shallow casserole or baking dish.
3. Toss the apple wedges with lemon juice and drained raisins and then spread in prepared dish.
4. In bowl, combine flour, sugar until no lumps. In another bowl, whisk milk, eggs and vanilla until smooth. Add to dry ingredients. Whisk until smooth. Pour batter over fruit, dot top with butter.
5. Bake the pudding until he custard sets, about 30 minutes. Transfer to wire rack to cool.
6. Drizzle Confectioner’s Sugar on top and place under broiler for less than minute to glaze. Remove and set on wire rack.
7. Drizzle Caramel Sauce over top and add dollop of whipped cream.
*Caramel Sauce: I create this recipe with several different caramel recipes. The one pictured is my very own creation from my cookbook. You can use any caramel sauce from simple to store-bought or serve with warm Maple Syrup.
Enjoy and as always, this recipe is “beyond the yum“!
Note: This dessert is heavenly and you will make it often changing out various fruits. The recipe is based in part on an original recipe by Richard Sax “Classic Home Desserts” – a must-own dessert cookbook