Warm Apple Caramel Pudding

3/4 cup all-purpose flour

1/4 cup granulated sugar

1/4 cup brown sugar

1 tsp baking powder

1 tsp cinnamon

1/4 tsp kosher salt

1/2 cup milk

2 cups chopped apples (1/4-inch pieces)

2/3 cup slivered almonds

for the sauce:

3/4 cup brown sugar

1/4 cup butter

3/4 cup boiling water

In a large bowl, whisk together flour, sugars, baking powder, cinnamon and salt. Add milk and bring together with a fork until combined. Fold in apples and almonds. Spread into a 1 1/2 quart casserole dish that’s been buttered on the bottom only.

In another bowl, pour boiling water over brown sugar and butter. Stir until butter is melted and mixture combined. Gently pour over pudding.

Bake pudding in a 375F oven for 40 minutes, until a tester inserted into the centre comes out clean. Serve warm, with vanilla ice cream.

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Lemon pudding cakes

128g granulated sugar

70 g all-purpose flour

pinch salt

4 large eggs, separated

325 ml buttermik

70 g fresh-squeezed lemon juice

zest from 3 lemons

Butter and sugar 8 ramekins (custard cups). Set aside.

Into a medium bowl, sift together sugar, flour and salt.

Whisk egg whites to soft peaks.

Whisk together egg yolks, buttermilk, lemon juice and zest until fluffy.

Gradually fold the dry ingredients to the egg yolk/lemon mixture until combined. Fold in the eggs whites, a little at first to lighten the mixture, then in thirds. Deflate as little as possible.

Divide mixture among prepared moulds. Place in deep-sided baking dishes. Add hot water to baking dishes, half way up the sides of the custard cups. Cover with foil, carefully place in a 300F oven. Bake 25 minutes, then uncover and bake until tops spring back when touched; about 15 minutes.

Remove custard cups from water. Let cool to room temperature. Invert over serving dishes and shake lightly until they come loose. Dust with icing sugar or serve with raspberry sauce.

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Lemon pudding cakes

128g granulated sugar

70 g all-purpose flour

pinch salt

4 large eggs, separated

325 ml buttermik

70 g fresh-squeezed lemon juice

zest from 3 lemons

Butter and sugar 8 ramekins (custard cups). Set aside.

Into a medium bowl, sift together sugar, flour and salt.

Whisk egg whites to soft peaks.

Whisk together egg yolks, buttermilk, lemon juice and zest until fluffy.

Gradually fold the dry ingredients to the egg yolk/lemon mixture until combined. Fold in the eggs whites, a little at first to lighten the mixture, then in thirds. Deflate as little as possible.

Divide mixture among prepared moulds. Place in deep-sided baking dishes. Add hot water to baking dishes, half way up the sides of the custard cups. Cover with foil, carefully place in a 300F oven. Bake 25 minutes, then uncover and bake until tops spring back when touched; about 15 minutes.

Remove custard cups from water. Let cool to room temperature. Invert over serving dishes and shake lightly until they come loose. Dust with icing sugar or serve with raspberry sauce.

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