Apple cake? Apple pudding? Who knows. It’s kind of between the two. If you have them warm, it would feel like a pudding. Cold at tea time? Feels like a rich, dense and delicious syrup cake. It’s definitely upside down, that part I’m sure and whatever you decide to call it, you’ll probably want to stop talking once you start eating. Nuff said. Oh, except it’s gluten and grain free and very low fructose, so hopefully that means loads of you can enjoy it! And don’t be daunted by the ingredient list or seemingly long instructions. It is so so easy to make!
Hope you enjoy as much as we have. Swapping to unrefined ingredients in your baking and cutting wheat out, does not deprivation make. Am I right?
Real Food. Happy Bodies
Upside Down Apple Cake Puddings Recipe
- 90 g butter
- 1/2 cup rice malt syrup or maple syrup (160g)
- 1 cup water
- 1/4 cup black strap molasses Optional. It just gives it such a gorgeous, rich flavour, but honestly if you don’t mind a lighter style syrup and you don’t want to overstock the pantry. skip it and do the extra 1/4 cup in whatever syrup you’ve used above.
- 2 large apples, peels and sliced thinly. About 3-4mm thick
- 1/2 tsp vanilla bean powder or 2 tsp vanilla extract
- Preheat oven to 180C / 350F
- Get 10 ramekins (or large sized muffin baking tray) ready to fill.
- In a large pan, put all syrup ingredients except apple slices until butter is melted then add apple slices and cook 3-4 minutes on low-medium heat
- Then, spoon out a tablespoon of apples into each ramekin with 2 tablespoons of syrup. There should be a few apple slices, enough to form a layer at the base of the ramekins
- Keep the rest of the apple syrup for drizzling with wreck-less abandon over the pudding cakes later
For the CAKE
- Put all ingredients into your mixing bowl and using a hand mixer (or for thermomix just do it all in there) mix all ingredients until combined.
- Spoon the batter evenly over each of the ramekins. Depending on the exact size, you’ll have enough for 8-10 ramekins. If it’s only 8, then use the remaining apples in your yoghurt, next time. You’ll thank me for that tip!
- The syrup will come up around the batter. Don’t panic. That’s fine. Just try and spread it out so the good big blob can be spread to touch the sides of the ramekins.
- Bake for 25-30 minutes, your oven depending. Do a skewer test. Skewer is clean? Pull them out. Not clean and has batter on it? Pop back in for a few more minutes.
- Pull out of the oven and rest for 5 minutes before serving. You can wait longer too, but warm is just oh so gooooood!
- Then, go around the pudding with a knife to make sure none is stuck to the sides, and flip over onto serving plate to reveal the beautiful glistening base, becoming the top!
- Then spoon a little extra syrup over the top.
- Top with a dollop of crème fraiche, sour cream, home made ice cream or coconut cream. Knock yourself out!
- You might have syrup left. I'm not going to apologise for that. Thank me and save for coconut hotcakes and blueberries on the weekend!