A delicious cross between a classic steamed pudding and a tart tatin.
Preheat the oven to 180°C.
Place a large pot of water on to boil.
Coat the insides of 6 large cups or ramikins with the small amount of butter.
Soften the diced but in a mixer, add the sugar and whip until light and fluffy (creamed)
Add the eggs, 1 at a time, allowing to mix back to a smooth consistency before adding the next.
A pinch of flour added with each egg will help with this.
Add the ground cinnamon, vanilla extract and the flour and mix on low speed until smooth.
Peel the apples, and dice into 1cm-1.5 cm cubes.
In a thick based pan, gently melt the caster sugar, and cook until a golden clear caramel.
Add the butter and the whole spices, stir to incorporate and then add the diced apples.
Lower the heat and allow the apples to absorb the caramel.
Cook the apples gently until firm but tender, then spoon into the buttered moulds.
Spoon the mix on top of the apples in the ramikins and place into a roasting tray.
Pour the boiling water into the tray until half way
Butter a sheet of tinfoil and cover the roasting tray.
Bake for approximately 30 minutes, or until an inserted knife or skewer comes out clean.
Keep warm but allow to rest for at least 15 minutes before serving.
Turn the pudding out onto the plate, spooning out any loose apple on top.
Serve warm with a dollop of clotted cream.
«Cognac or calvados or even whisky will enrich the apples in this dessert, but be careful to add to the caramel after the butter and the fruit are in already as the caramel may ignite the alcohol! Add custard for a classic winter rib-sticker!»