Apple puddings with butterscotch
Happiness is everywhere.
Happiness is found in those tiny, insignificant things in life.
You don’t need to go away.
You don’t need to get lost in mazy ways and unanswered questions.
Just let yourself free.
Just look around.
Just look beside you.
Just look in you.
Just look at these puffy, scented apple puddings bathed in this thick, creamy butterscotch.
From Vima Gourmet magazine, by Efi Gialousi.
For 8-10 small ramekins, about 5 cm.
- 2 apples, peeled and without their seeds, cut in small cubes
- 1 ½ tbsp white fine sugar
- 20 gr melted butter
- 125 gr butter in room temperature
- 3 eggs
- ½ cup brown sugar
- 1 cup self rising flour
- ½ cup of almond powder
- ¼ cup of milk
- 1 ½ heavy cream 35% fat
- 50 gr butter
- 1 cup brown sugar
- Preheat the oven at 356o F
- Prepare the puddings: put the apple cubes, the white sugar and the melted butter into a bowl and slightly stir them. Share them into8-10 small ramekins of about 5 cm each.
- In a mixer, beat 125 gr of butter with brown sugar until the mixture softens.
- Add the eggs one by one and beat them well (the mixture will not be smooth at this face. Don’t worry, it will be okey when you’ll add the rest ingredients!)
- Add flour, almond powder and milk and beat 1 more minute.
- Share the mixture over the apples into the ramekins and bake for 30-35’. When you ‘ll take them out of the oven, leave them for 5’ until you unmold them upside down and indulge them in their butterscotch bath!
- Prepare the butterscotch: in a small pot, pour all the ingredients (heavy milk, brown sugar and butter) and let them boil in low heat while stirring. When the sugar melts, increase temperature and let it boil for 8-10’ until the sauce thickens.