Self-saucing pudding cakes have always been a nice treat. We have enjoyed, the traditional lemon as well as chocolate. Today’s treat used fresh apples and created a light caramel sauce. This is a delicious recipe and easy to make.

Caramel Apple Self-Saucing Pudding

Serving Size: 4


  • 3 apples, peeled, cored and sliced
  • 1 & 1/2 cups self-rising flour
  • 1 tablespoon baking powder
  • pinch salt
  • 1/2 cup white sugar
  • 1/2 cup vegan margarine, melted
  • 1/2 cup +1 tablespoon non-dairy milk
  • 1 teaspoon vanilla extract
  • 1 egg replacement (we used No-Egg by Orgran)
  • 3/4 cup brown sugar
  • 1/4 cup walnuts, chopped
  • 1 & 1/4 cup boiling water

Caramel Apple Self-Saucing Pudding


  1. Melt the vegan margarine.
  2. Chop the walnuts.
  3. Create the egg substitute.
  4. Preheat the oven to 350 F / 177 C.
  5. Grease an oven-proof baking dish.
  6. Place the flour, white sugar, baking powder and pinch of salt in a bowl.
  7. In a second bowl, pour the non-dairy milk, vanilla, melted vegan margarine and egg substitute.
  8. Mix well.
  9. Peel, core and slice the apples.
  10. Arrange the apple slices in the bottom of the greased baking dish.
  11. Pour the liquid ingredients into the dry and mix to moisten.
  12. Pour the batter over the apples.
  13. Sprinkle the walnuts on top of the batter.
  14. Boil 1 & 1/4 cups water.
  15. Place the brown sugar in a small bowl and pour the boiling water over.
  16. Stir to mix.
  17. Pour the brown sugar water gently over the top of the walnuts and place the dish in the oven to bake for 35-40 minutes or until the pudding has risen and the top is golden brown.
  18. We served the pudding warm, with non-dairy whipped topping. It would be also nice with non-dairy ice cream.