18 April 2011

Caramel Apple Steamed Pudding, Pressure Cooker Method

It's common for steamed puddings to be cooked with a fruit mixture on the bottom of the mould. When the pudding is turned out, the fruit makes a nice topping, a bit like the pineapple upside-down cake concept. This caramel apple upside steamed pudding came from Martha Stewart via a friend who made it for her brother's wedding.

Pudding Experiment #7
Date: Sunday, 10 April 2011
Recipe: Caramel Apple Steamed Pudding (original recipe)
Method: Pressure Cooker
Cooking Time: 25 minutes (vent off) followed by 25 minutes (at 15 psi)
Result: Cake was well cooked, but there was disagreement about the topping.





Evangelist's Response: Loved the cake but turned up his nose at the topping.

Recorder's Response: I thought it was good, but the topping was burned. I tasted the topping before the pudding was steamed, and it tasted burnt to me at that point. I think it's a good pudding, but it wasn't executed quite right this time around.

Steve's Response: Steve did all the actual work on this pudding, and he found it quite aggravating. He hated the caramel-making and apple-frying prep work and wants to try to simplify the recipe. He suggested using plain chopped apples and sweetened condensed milk in the bottom of the mould. He agreed that the actual cake had a nice brown sugar taste.

Caramel Apple Pudding (1/2 recipe)

Ingredients
  • 55 g plus 1 1/4 t granulated sugar
  • 1/4 t ground cinnamon
  • 1/4 t ground ginger
  • 1/8 t nutmeg
  • 1/8 t ground cloves
  • 4 1/2 T unsalted butter
  • 50 g packed light brown sugar
  • 1 large egg
  • 40 g molasses
  • 70 g all-purpose flour
  • 1 1/8 t baking powder
  • pinch of salt
  • 70 g bread crumbs
  1. Combine 55 grams granulated sugar and 1/2 tablespoon water in a small, heavy saucepan; set over medium heat. Cover and cook until sugar has melted. Remove cover and continue cooking, swirling pan occasionally, until sugar turns a deep amber. Carefully pour caramel into pudding muold; tip so caramel coats mould evenly.
  2. Place half of the apple chunks in a small saucepan, and add 1 tablespoon water, 3/4 tablespoons granulated sugar, cinnamon, ginger, nutmeg, and cloves. Place saucepan over low heat, and cook, covered, until apples fall apart, 10 to 12 minutes. Uncover, and cook 5 minutes more, stirring often. Set the applesauce aside.
  3. Melt 1/2 tablespoon butter in a small saute pan; add remaining apple chunks and remaining 1/2 tablespoon granulated sugar. Cook over medium-high heat until apples turn brown on all sides, 3 to 5 minutes. Place apples in the bottom of the mold, distributing evenly so they reach up the sides.
  4. In the bowl of an electric mixer, cream together 4 tablespoons butter and brown sugar. Add the eggs and molasses; mix well. Add the reserve applesauce, and mix well.
  5. In a large bowl, sift together flour, baking powder, and salt; stir in breadcrumbs. Add to the applesauce mixture. Stir batter until just combined.
  6. Fill pudding mould with batter; clamp on lid. Pressure cook for 25 minutes with the vent off followed by 25 minutes at 15 psi. Transfer mould to a wire rack to cool, 15 minutes.

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