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This is a self-saucing apple pudding, which means you pour a golden syrup mix over the top of the batter before it goes in the oven and it sinks through while it bakes. You end up with cake on top and sauce underneath, without doing anything about it.

It’s made with two cans of sliced apples, so there’s no peeling and no chopping. The batter is sugar, yoghurt, eggs and self-raising flour whisked in a bowl, which takes about two minutes.

It feeds eight, so it’s the sort of thing to make when there’s a crowd or when you want dessert for a few nights.

Why You’ll Love It

Canned apples mean there’s no fruit to peel, core or slice. The batter is four ingredients in one bowl and no mixer. It makes its own sauce, so there’s no custard or sauce to make separately. It feeds eight out of one dish. And it’s mostly cupboard ingredients, so it’s the dessert you can make without a shop.

Handy Tips

Use a lasagne-style dish rather than a deep one, because the sauce needs the surface area to work. Don’t panic when the batter looks thick, it’s meant to be, and it spreads out as it bakes. Pour the golden syrup mix over gently and don’t stir it, the whole point is that it sits on top and sinks through on its own. Start checking at 45 minutes, since ovens vary and it can take up to an hour. It’s ready when the centre springs back if you press it gently.

Make It Your Way

Serve it warm with ice cream, custard or cream, and the sauce will do the rest. If you want it spicier, a bit of extra cinnamon through the apples works. For something a bit different, a handful of sultanas scattered over the apples before the batter goes on suits it.

How to Store It

Keep it covered in the fridge for up to 3 days. The sauce soaks further into the cake as it sits, so it’s less saucy on day two but still good. Warm a portion in the microwave to bring it back.

Other Recipes You’ll Love

If you like this one, here are a few more worth a go:

Apple Pudding with icecream
Steph de Sousa

Apple Pudding

StarStarStarStarStar
5 from 1 vote
This pudding is like a big warm hug in dessert form! Juicy apples, soft spiced cake, and a gooey golden syrup sauce that magically appears underneath as it bakes. It’s easy and completely irresistible – especially with a scoop of ice cream or a drizzle of custard on top!
Print Recipe
prep time Prep Time 30 minutes
setting time Cook Time
 1 hour
total time Total Time 1 hour 30 minutes
Servings: 8
Course: Recipes
Cuisine: Australian
Calories: 472
dish icon Ingredients Equipmentcook book Methodhealt Nutritionvideo icon Video

Ingredients
 

For the apples:
  • 2 x 400g cans sliced apples
  • 1 tsp cinnamon
  • 1 tsp cornflour
For the cake:
  • 2 cups sugar
  • 1½ cups yoghurt
  • 2 eggs
  • 3 cups self-raising flour
For the sauce:
  • 1 tbsp cornflour
  • 1/4 cup cold water
  • ½ cup golden syrup
  • 1½ cups boiling water

Equipment

Method
 

  1. Preheat your oven to 180°C.
  2. Spread the canned apples in the bottom of a lasagne-style baking dish. Sprinkle over the cinnamon and cornflour and give it a little stir.
  3. In a bowl, whisk together the sugar, yoghurt and eggs until smooth. Add the flour and mix into a thick cake batter.
  4. Dollop the batter over the apples and gently spread it out – don’t worry if it’s thick!
  5. In a jug, mix together the cornflour and water and mix. Add golden syrup and the boiling water and stir well.
  6. Now for the magic! Gently pour that golden syrup mix all over the top of the batter – trust the process!
  7. Pop it into the oven for 45–60 minutes (mine took 55). You’ll know it’s ready when the centre springs back when gently pressed.

Nutrition

Calories: 472kcalCarbohydrates: 104gProtein: 10gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gTrans Fat: 0.004gCholesterol: 42mgSodium: 52mgPotassium: 181mgFiber: 1gSugar: 71gVitamin A: 64IUVitamin C: 0.4mgCalcium: 108mgIron: 1mg

Video

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FAQs

What dish should I use?

A lasagne-style dish, something wide and shallow rather than deep. The sauce needs the surface area to do its thing.

Why didn’t my pudding make a sauce?

Usually it’s because the golden syrup mix got stirred in. It has to sit on top of the batter and sink through on its own while it bakes. A dish that’s too deep and narrow can do it too, since the sauce needs the surface area.

How do I know when it’s done?

Press the centre gently. If it springs back it’s ready. Start checking at 45 minutes, because it can take up to an hour.

Can I eat it cold?

You can, and it’s still good, the sauce just sets firmer once it cools. A portion warmed in the microwave brings it back.

Can I make it ahead?

It’s best warm out of the oven, since that’s when the sauce is at its loosest. You can bake it earlier in the day and warm portions in the microwave.

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