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    You are in: Home / Community Forums / Recipe Requests - General / Caramel Apple Sponge Pudding
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    Caramel Apple Sponge Pudding

    satimis
    Thu Apr 04, 2013 10:16 am
    Food.com Groupie
    Hi all,

    I have a few packs of "apple sauce with fruit puree and concentrate" in the refrigerator for sometimes. Can I use it to substitute apples on following recipe:

    Caramel Apple Sponge Pudding
    http://www.food.com/recipe/caramel-apple-sponge-pudding-129755

    If YES what quantity shall I add?

    Besides I don't have syrup eversine my last stock finished. I won't use it anymore avoiding increasing body weight. What will be the equivalent of crystalline sugar, sugar sand?

    TIA

    Rgds
    satimis
    Chicagoland Chef du Jour
    Sat Apr 06, 2013 6:15 pm
    Food.com Groupie
    I think you would be better off finding a recipe that uses apple sauce.
    Perhaps there is one you could top with Caramel.

    Here are some recipes to peruse.

    http://www.food.com/recipe-finder/all/applesauce-cake
    1Steve
    Sat Apr 06, 2013 6:29 pm
    Food.com Groupie
    Have a look at this one and read the variation in step 9.
    http://www.food.com/recipe/6-minute-banana-and-caramel-sponge-pudding-393279
    satimis
    Sat Apr 06, 2013 8:12 pm
    Food.com Groupie
    Chicagoland Chef du Jour wrote:
    I think you would be better off finding a recipe that uses apple sauce.
    Perhaps there is one you could top with Caramel.

    Here are some recipes to peruse.

    http://www.food.com/recipe-finder/all/applesauce-cake

    Hi,

    Thanks for your link.

    Both;
    1)
    Fat-Free Applesauce Cake
    http://www.food.com/recipe/fat-free-applesauce-cake-133282

    2)
    Applesauce Cake
    http://www.food.com/recipe/applesauce-cake-58189

    look interesting to me. 1) needs more ingredients. Maybe it tastes better.

    satimis
    satimis
    Sat Apr 06, 2013 8:23 pm
    Food.com Groupie
    1Steve wrote:
    Have a look at this one and read the variation in step 9.
    http://www.food.com/recipe/6-minute-banana-and-caramel-sponge-pudding-393279

    Hi,

    Thanks for your link.

    I suppose the ingredients in Step-9 are substitute for

    1 ounce butter or 1 ounce margarine or 1 ounce sunflower oil
    and
    2 ablespoons thick caramel sauce

    satimis
    pinky kookie
    Sun Apr 07, 2013 1:46 pm
    Food.com Groupie

    I just found these similar recipes that you can add half applesauce and half butter, or 1 or 2 tbsp. of butter added to the applesauce, depending of the pudding texture and its consistency.

    CARAMEL SPONGE PUDDING - WOMAN'S DAY NZ -
    http://www.nzwomansweekly.co.nz/food/recipes/caramel-sponge-pudding/
    Ingredients:
    1 cup self-raising flour
    3/4 cup firmly packed brown sugar
    1/8 cup raisins, coarsely chopped
    25 g butter, melted
    1/2 cup milk

    CARAMEL SAUCE:
    40 g butter, cubed
    1/3 cup firmly packed brown sugar
    1 cup cold water
    Whipped cream, to serve

    1. Heat oven to 180 degrees C. Grease an ovenproof dish. Combine flour, sugar and raisins in a bowl and make a well in the centre. Pour butter and milk into the well and stir to combine into a batter. Spread this into prepared dish.
    2. To make the caramel sauce, place butter in a saucepan over a low heat to melt. Add sugar and water and stir over a low heat until sugar has dissolved. Pour sauce slowly and carefully over the batter in the dish.
    3. Bake for 40 minutes or until the mixture is firm in the centre. Serve with whipped cream, if desired.
    TIP: Pour the liquid caramel sauce over the back of a spoon, so as not to disturb the pudding batter as you pour. Serves 6.


    CARAMEL SPONGE PUDDING - MY RECIPES -
    http://www.myrecipes.com/recipe/caramel-sponge-pudding-10000001961425/
    Oxmoor House Homestyle Recipes 1984
    Ingredients:
    1 cup sugar
    1/4 cup butter or margarine, softened
    1 cup warm whipping cream (105° to 115°)
    4 eggs, separated
    1/4 cup all-purpose flour
    Pinch of salt
    Whipped cream (optional)

    Preparation:
    Sprinkle sugar evenly into a 10-inch cast-iron skillet; place over medium heat. Cook, stirring constantly, with a wooden spoon until sugar melts and turns golden brown. Gradually add butter and whipping cream, stirring constantly, until mixture is well blended. Remove from heat, and set aside to cool.
    Beat egg yolks in a large mixing bowl until thick. Gradually pour cooled caramelized mixture into yolks, adding alternately with flour and salt. Beat well after each addition.
    Beat egg whites (at room temperature) and salt until stiff peaks form. Gently fold into caramelized mixture.
    Pour mixture into a lightly greased 1-quart casserole. Place casserole in an 8 - inch square baking pan, and fill with boiling water to a depth of 1 inch. Bake at 375° for 45 minutes. Spoon pudding into individual serving bowls, and garnish with a dollop of whipped cream, if desired. Serve hot or cold.
    satimis
    Sun Apr 07, 2013 11:11 pm
    Food.com Groupie
    Thanks for your recipes.

    pinky kookie wrote:
    [b]
    I just found these similar recipes that you can add half applesauce and half butter, or 1 or 2 tbsp. of butter added to the applesauce, depending of the pudding texture and its consistency.

    CARAMEL SPONGE PUDDING - WOMAN'S DAY NZ -
    http://www.nzwomansweekly.co.nz/food/recipes/caramel-sponge-pudding/
    Ingredients:
    1 cup self-raising flour
    3/4 cup firmly packed brown sugar
    1/8 cup raisins, coarsely chopped
    25 g butter, melted
    1/2 cup milk

    Whether you suggested replacing "25 g butter, melted" with 12.5g butter and 12.5g applesauce?

    Quote:

    CARAMEL SAUCE:
    40 g butter, cubed
    1/3 cup firmly packed brown sugar
    1 cup cold water
    Whipped cream, to serve

    1) Shall I melt the butter?
    2) Shall I whip the cream?
    3) Is it a cold sauce? If it is, how to mix sugar and butter with cold water?

    Thanks

    satimis
    pinky kookie
    Mon Apr 08, 2013 5:10 pm
    Food.com Groupie

    Okay Satimis, your questions are a challenge because I have never made a pudding like this, but if you want to experiment with those ingredients to see with which ones will work better, is up to you.

    I would make a trial and error recipe first, by adding the 25 gm. melted butter with the applesauce pack (don't know how many ounces it has), OR add 2 tablespoons melted butter mixed with the applesauce.

    And about your questions related to the caramel sauce:
    1) Shall I melt the butter?
    2) Shall I whip the cream?
    3) Is it a cold sauce? If it is, how to mix sugar and butter with cold water?

    Here are the answers in the recipe's directions for the caramel sauce:

    "2. To make the caramel sauce, place butter in a saucepan over a low heat to melt. Add sugar and water and stir over a low heat until sugar has dissolved. Pour sauce slowly and carefully over the batter in the dish.
    3. Bake for 40 minutes or until the mixture is firm in the centre. Serve with whipped cream, if desired".


    Hope this answer your questions and if you try it, let me know how this "famous pudding" comes out, ok? icon_biggrin.gif icon_wink.gif
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