Sticky Toffee Pudding with Apple
User Reviews
5.0
30 reviews
Excellent
Sticky Toffee Pudding with Apple
Report
Easy recipe for Sticky Toffee Pudding, made extra moist with grated apple and baked in a pool of dark toffee sauce - with more served at the table. Either serve individually or as one big pudding. Freezes well.
Share:
Ingredients
Sticky Toffee Sauce:
- 175 g (6oz/¾ cup) butter, unsalted
- pinch salt (fleur de sel, Maldon or Celtic sea salt)
- 250 g (9oz/1½ cups) soft dark Muscovado sugar Molasses ('Vergeoise Brun' in France)
- 225 g (8oz/1 cup) whipping cream (30% fat) or heavy cream
- 2 tablespoon dark rum
Pudding Batter:
- 175 g (6oz/1 cup) pitted dates roughly chopped
- 175 ml (6fl oz/¾ cup) water
- 1 teaspoon bicarbonate of soda (baking soda)
- 1 tart apple (e.g. Granny Smith) peeled & grated
- 75 g (3oz/ ⅓ cup) butter, unsalted
- 110 g (4oz/½ cup + tbsp) soft dark brown sugar (Muscovado)
- 2 medium eggs organic
- 150 g (5.5oz/1 ¼ cups) plain flour (all purpose)
- 1 teaspoon baking powder (no need if use self-raising flour above)
- 1 tsp ground ginger
Instructions
Sticky Toffee Sauce:
- Melt the butter, sugar, cream and rum in a large saucepan over medium heat. Once dissolved, turn down the heat to low and stir occasionally until the sauce becomes smooth and glossy (about 10 minutes). Set aside to cool.
Sticky Toffee Pudding Batter:
- In a saucepan, cover the chopped dates with the water and bring to the boil. Add the baking soda then mash until a smooth paste. Leave to cool for 10 minutes then stir in the grated apple until well combined.
- Preheat the oven to 180°C/160°C fan/360°F/Gas 4.Cream the butter and sugar together in a large bowl or in a large stand-mixer until pale and creamy. Gradually beat in the eggs, flour and ground ginger. Fold in the date and apple mixture until mixed together.
- Individual puddings: Pour ¼ of the sauce (about a dessert spoon) at the bottom of each muffin cavity. Top with the batter until ⅓ from the top, giving enough room for the batter to rise. Bake for 25 minutes.(Large Version: Pour ¼ of the sauce into the bottom of a buttered standard gratin dish. Bake for 30-35 minutes.)
- Remove the puddings from the moulds after 5 minutes cooling and place directly on serving dishes. Reheat the remaining ¾ of toffee sauce and pour over each pudding.
Notes
- The puddings freeze well. To freeze, first cool the puddings, chill then transfer to a zip-lock bag or sealed containers. I decant the rest of the sauce separately into a jam jar to freeze. Just defrost and reheat before serving.
- If you prefer the pudding without alcohol, then simply omit the rum.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
Other Recipes
You'll Also Love
