1. Set a large roasting pan on the bottom rack of the oven, fill it halfway with hot water, and preheat the oven to 350°F.

  2. To make the topping: Melt the butter in a large frying pan, add the apple, and cook over medium heat 2 minutes.

  3. Add the Pie Filling Enhancer or flour, sugar, and cinnamon and cook for 2 minutes, until the apples start to caramelize. Add the walnuts and remove from the heat.

  4. Place the caramel and cream in a 4-quart oven- and burner-safe crock set over medium heat. Bring to a simmer, stirring to combine.

  5. Remove from the heat, and spoon the apple mixture over the caramel.

  6. To make the pudding: Beat the butter and sugar until smooth.

  7. Add the eggs one at a time, beating well after each addition.

  8. Fold in the flour, salt, and cinnamon.

  9. Spoon the mixture over the apples, spreading to level. Cover the crock and place it in the pan of hot water.

  10. Bake the pudding for 70 to 80 minutes, until a toothpick inserted into the center comes out clean.

  11. Remove it from the oven, and let it rest for 15 minutes before serving.

  12. Serve warm, or at room temperature; ice cream or whipped cream are always a good option. Refrigerate any leftovers.

Tips from our Bakers

  • Don't have any self-rising flour on hand? Make your own self-rising flour substitute.

  • Don’t have a 4-quart crock? Use a 9” x 9” square pan. Lightly grease the pan. Melt the caramel and milk or cream in the microwave, or in a saucepan set over a low burner; transfer the melted mixture to the pan. Top with the apples then the pudding batter, as directed. Cover the pan securely with aluminum foil and set it in a larger roasting pan. Add water to the roasting pan until it comes halfway up the sides of the 9” pan. Bake the pudding for about 65 minutes, until it tests done.