Carnation Caramel is like Argentinian Dulce de Leche, a deliciously thick caramel sauce. Eat the pudding, warm, with plenty of chilled double cream or vanilla ice cream.

Serves 6

700g (1lb 8oz) eating apples
Knob of butter
zest of 1 large lemon
1 x 397g tin Carnation Caramel

For the topping
110g soft butter
110g light muscovado sugar
110g self-raising flour
2 large eggs, lightly beaten
Half a teaspoon ground ginger

Preheat the oven to 190°C, fan 175°C, gas 5.

Peel, core and thickly slice the apples. Heat the knob of butter in a frying pan, add the apples and cook for a few minutes, turning them now and then. Take the pan off the heat and mix the apples with the lemon zest and the
Carnation Caramel. Pile the mixture into a lightly buttered 20 x 5cm (8 x 2in) deep ovenproof dish.

For the topping put the butter and sugar into a large bowl and sift the self-raising flour on top. Add the eggs and the ground ginger and whisk together using an electric hand whisk (or by hand).  Spread this mixture on top of the apples. Bake for 30-35 minutes until risen and lightly golden.

Sarah Randell is Food Director of Sainsbury's Magazine

 

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