Caramel apple steamed pudding

Ingredients

• 4 granny smith apples (peeled, cored, and cut into 1-inch chunks)
• 101 grams granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 9 tablespoons unsalted butter
• 110 grams light brown sugar (packed)
• 2 large eggs
• 84 grams molasses
• 156 grams all purpose flour
• 2 1/4 teaspoons baking powder
• 1 pinch salt
• 108 grams bread crumbs

Procedure

1. To make caramel: Combine sugar and 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 mould; tip so caramel coats mould evenly. Set mould aside.
2. To make applesauce: Peel and core apples and cut into chunks. Place in a small saucepan along with water, sugar, and spices. Cook, covered, over low heat until apples fall apart, 10 to 12 minutes. Uncover, and cook 5 minutes more, stirring often. Set the applesauce aside.
3. To make apple topping: Peel and core apples and cut into 1-inch chunks. Melt butter in a small sauté pan and add apples and sugar. Cook over medium-high heat until apples turn brown on all sides, 3 to 5 minutes. Place apples in the bottom of the caramel-lined mould, distributing evenly so they reach up the sides.
4. Choose a pot large enough to hold the pudding mould with a 2-inch space all around. Place a wire rack or a folded kitchen towel in the bottom of pot; fill with enough water to reach halfway up sides of mould. Cover pot, and bring to a boil. Reduce heat to a simmer.
5. To make pudding: In the bowl of an electric mixer, cream together butter and brown sugar. Add the eggs and molasses; mix well. Add the reserve applesauce, and mix well.
6. In a large bowl, sift together flour, baking powder, and salt; stir in breadcrumbs. Add to the applesauce mixture. Stir batter until just combined.
7. Fill pudding mould with batter; clamp on lid. Place mould in a pot of simmering water. Cover pot, and cook until a toothpick inserted into middle of pudding comes out clean, about 1 hour 40 minutes. Check water often, keeping it at a steady, low simmer. Transfer mould to a wire rack to cool, 15 minutes.
8. When ready to serve, invert the pudding onto a serving plate. If any of the apple chunks stick to the mould, remove them, and rearrange them on the top; slice.