Dutch Apple Pudding with Syrup

This Dutch Apple Pudding with Syrup is a soft, comforting apple dessert with a rich buttery finish. Serve this easy apple pudding warm with custard or fresh cream.

Dutch Apple Pudding with Syrup gets its extra richness from a warm buttery sauce poured over the pudding straight from the oven. It’s the sort of dessert that makes a simple supper feel a little more special.

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A can of pie apples can turn into a seriously good dessert. This warm pudding gets its finishing touch from buttery cinnamon syrup.

Why You Will Love and Enjoy Dutch Apple Pudding with Syrup

• The soft apple pudding is easy to make with everyday baking ingredients.
• The buttery cinnamon syrup sinks into the warm pudding and keeps every bite moist.
• It’s lovely with custard or fresh cream, but honestly, it holds its own without either.

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Additional Information

• What size baking dish should be used? A 23 x 33 cm baking dish works well. A different-sized dish can be used, but the depth of the batter will affect the baking time.
• Should the canned pie apples be drained? Yes. Drain the 410 g can well before using. If the apple pieces are large, chop them into smaller bite-sized pieces so they distribute evenly over the batter.
• Where do the apples go? The apples are spooned over the prepared batter before baking. They aren’t mixed directly into the batter.
• How thick should the batter be? It should be smooth and fairly thick, rather than runny. Add the 65 ml milk gradually and stop mixing once the batter reaches the right consistency.
• Why is flour added before the last egg? Adding 15 ml of the sifted flour mixture before the final egg helps the mixture stay stable and prevents it from becoming too loose.
• How do I know when the pudding is baked? The pudding should be risen and lightly golden, with a skewer inserted into the centre coming out clean or with a few moist crumbs.
• How long should the syrup boil? Once the butter has melted and the sugar has dissolved, bring the mixture to a gentle boil and cook for about 2 minutes, stirring occasionally.
• When should the syrup be added? Pour the hot syrup over the pudding as soon as it comes out of the oven. The hot pudding absorbs the syrup much better than a cooled pudding.
• What if the syrup looks thin? That’s fine. It’s supposed to be pourable. It will soak into the pudding and become slightly thicker as it cools.
• Can I use fresh apples instead of canned pie apples? Yes. Use about 400 to 410 g peeled, cored and chopped apples. Granny Smith, Gala or Golden Delicious will work well. Fresh apples may need a little extra baking time.
• Can I use self-raising flour? Yes. If using self-raising flour, leave out the 10 ml baking powder because the flour already contains a raising agent. Cake flour gives the pudding a particularly soft texture.
• Can I use evaporated milk? Yes. Evaporated milk can replace the regular milk in both the pudding and syrup and will give the dessert a slightly richer taste.
• Can I make it ahead? Yes. The pudding can be baked earlier in the day and gently reheated before serving. For the best texture, add the syrup while the pudding is hot.
• How should leftovers be stored? Cover the cooled pudding and refrigerate for up to 3 days. Reheat individual portions in the microwave or gently warm the whole pudding in the oven.
• Can it be frozen? Yes. Cool the pudding completely, portion it and wrap it well before placing it in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently. The texture may be slightly softer after freezing because of the syrup.
• What should I serve with it? Fresh cream or custard are both good choices. It can also be served on its own while warm because the buttery syrup provides plenty of moisture and flavour.

Dutch Apple Pudding with Syrup delivers soft baked pudding, sweet apples and a warm buttery sauce in every spoonful. The syrup sinks into the hot pudding, creating a rich, moist dessert that needs little else besides a spoon and, if desired, a little custard or fresh cream.