Why You’ll Love Caramel Apple Sponge Pudding Recipe

I love this recipe because it uses pantry staples to create a dessert that tastes like it required far more effort than it actually does. The caramel sauce forms magically in the oven, the apples soften into the sponge, and the golden top gives way to a warm, molten center. It’s perfect for cold evenings, last-minute guests, or when I want something cozy without fussing over pastry.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Batter
1½ cups plain flour
1½ tsp baking powder
½ cup brown sugar
80g butter
¼ cup golden syrup
1 tsp vanilla essence
2 eggs
125ml milk
385g can sliced apples, in juice

Sauce
1½ cups soft brown sugar
50g butter
375ml water

To serve
Cream or vanilla ice cream

Directions

1. I preheat the oven to 170°C fan bake and grease a baking dish.

2. To make the batter, I whisk the flour, baking powder, and brown sugar in a large bowl.

3. In a small jug, I melt the butter, then stir in the golden syrup and vanilla until glossy.

4. I make a well in the dry ingredients, pour in the butter mixture, add the eggs and milk, and whisk until smooth.

5. I scatter the canned apple slices evenly in the baking dish and pour the batter over them, smoothing the top.

6. For the sauce, I combine the brown sugar, butter, water, and a pinch of salt in a small saucepan and heat until everything has melted.

7. I gently pour the hot caramel mixture over the batter, letting it flow over the back of a spoon so it stays on top.

8. I bake the pudding for 30–35 minutes, until golden and the cake layer tests clean with a skewer.

9. I let it sit for 10 minutes so the sauce thickens slightly, then serve it warm with cream or vanilla ice cream.

Servings and Timing

This recipe serves 6–8 people.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

• I swap the apples for canned pears for a lighter, floral flavor.

• I add cinnamon or nutmeg to the batter for extra warmth.

• I fold in a handful of raisins or chopped dates with the apples.

• I top with toasted pecans or walnuts for crunch.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 3 days. To reheat, I warm servings in the microwave or bake the whole dish gently at 150°C until heated through. The sauce thickens in the fridge but loosens again when warmed. I don’t freeze this pudding, as the texture softens too much once thawed.

FAQs

Can I use fresh apples?

Yes, I slice them thinly and sauté briefly until just tender before adding.

Can I use fruit canned in syrup?

I prefer fruit in juice to keep the dessert from becoming overly sweet.

Why pour the sauce over a spoon?

It keeps the sauce from mixing into the batter and allows the self-saucing effect.

Can I use maple syrup instead of golden syrup?

Yes, but the flavor will be lighter and less caramel-like.

Can I make this dairy-free?

I use dairy-free butter and plant-based milk with good results.

Can I add spices?

Absolutely—cinnamon, nutmeg, or mixed spice work beautifully.

How do I know it’s done?

The top should be golden and the cake layer should come out clean when tested.

Can I bake this in a deeper dish?

Yes, but the baking time may increase slightly.

Can I halve the recipe?

Yes, I bake it in a smaller dish and reduce the baking time a bit.

What should I serve with it?

I love serving it with cream, vanilla ice cream, or even custard.

Conclusion

I love how this caramel apple sponge pudding creates its own sauce while baking, turning simple ingredients into a cozy, irresistible dessert. The tender apples, soft cake, and warm caramel come together in every spoonful, making it a comforting treat I’m always happy to serve.