Have you ever had dinner at the London pub "the DUKE of CAMBRIDGE"? Me neither.))) But if we were lucky enough to visit this pleasant, in all senses, institution, we would certainly have ordered this pudding of caramel apples, which I present to you today. Friends, this is something! I invite you to Five o'clock Tea.
Cooking pudding should start with the filling, and since the roots of the recipe English, without tea we can not do.) Brew strong black tea.
While the tea is infused, peel the apples, remove their seed box. I was making half a serving and I needed 5 sour green apples.
Slice apples, put in a pan, pour tea and pour the soda. Boil until soft. It took me 10 minutes. From soda the contents of the pan will hiss and foam, the acid of apples will extinguish it in a natural way.
I did not boil the apples into porridge, I wanted to have pieces in the finished pudding, and you do as you see fit.
Apples remove from heat, enter flour, sifted with baking powder, eggs, butter, vanilla extract and brown sugar. It is the sugar from the company Mistral will later give this Apple pudding caramel flavor. Quickly stir, and even better, whisk the whisk to the egg protein did not have time to curl. Cool the filling.
In the meantime, let's get to the sand base of our pudding. Butter chop into crumbs with flour and a spoon of brown sugar, add 1 small egg and half a spoon of ice water.
Knead dough. Wrap it in cling film and remove in cold for 30 minutes.
Preheat the oven to 160 C. roll out the Dough, grease the form with butter and put a layer of dough on the bottom. Cover with baking paper and put the load: beans, peas, I have special ceramic balls. Bake for 15 minutes at 160 C. Cool.
Put on a cake Apple-caramel filling and bake 1 hour - 1 hour 15 minutes at 160 C.
Pudding first, grab the edges and then baked. Once you see that the center and the edges are the same color, remove from the oven. Here it is right after baking. Beauty! And the smell! Apple-caramel-vanilla, bliss!
Cool the pudding at room temperature and then refrigerate. I had night.
And after cooling, the pudding is perfectly cut and keeps its shape. Incredibly tasty, gentle, not cloying, caramel-Apple!