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Apple and Cinnamon Salted Caramel Pudding



Serves 4

Salted caramel Topping

1lb of flour

4oz jumbo oats

2oz flaked almonds

8oz of salted caramel Butter

4oz of soft brown sugar (blend this with the cinnamon)

Pinch of cinnamon

Rub fat and flour together to form a sandy texture then add the sugar/cinnamon, oats and flaked almonds.

Bake at around 200c for 30-40 minutes until golden brown keep an eye on this and turn mixture over to make sure it is cooked through and crunchy, allow to cool.

Apple mix

2 Bramley cooking apples

1 Braeburn apple

Cooking apples peeled and chopped, (keep these in acidulated water to stop them going brown)

Melt 2oz of butter and add the apples and stew until soft, once cooked allow to cool.

Vanilla cream

1oz icing Sugar

1 dash of vanilla extract

1 pint of thick whipped double cream


Whip cream until thick with the vanilla and the icing sugar. Lay apple mixture in the bottom of a glass and top this with the crumble mix and vanilla cream, keep building up in layers