The Recipe: Sticky Toffee Apple Pudding
It wouldn’t be November without toffee apples. This dessert version marries the classic with the ever-loved sticky toffee pudding, switching out the dates for cooking apples. Serve with cream, custard or vanilla to finish with a flourish.
85g butter, melted
140g self-raising flour
100g golden caster sugar
1 tbsp baking powder
1 egg, beaten
1 tsp vanilla extract
2 Bramley apples (or other cooking) apples, peeled, cored and sliced
For the topping
140g dark brown sugar
50g pecan nuts, roughly chopped
- Heat oven to 180C/fan 160C/gas 4.
- Grease a 2-litre/3½-pint ovenproof dish lightly with butter.
- Tip the flour, sugar and baking powder, along with a pinch of salt, into a large bowl.
- Mix together the milk, butter, egg and vanilla extract and stir into the dry ingredients until you get a smooth batter.
- Arrange the apples in the dish, spoon the batter on top and smooth with a knife until the apples are covered.
- For the topping, pour 250ml boiling water over the sugar and stir together until smooth.
- Pour the liquid over the pudding mixture, then scatter over the pecans.
- Bake for about 40 mins until the pudding has risen and is golden.
- Use a big spoon to serve the pudding, making sure you get some of the gooey caramel sauce covering the bottom of the dish.
- Serve with pouring cream, warm custard or vanilla ice cream.