Sticky Toffee Pudding with Apple
User Reviews
5
Sticky Toffee Pudding with Apple
Description
This recipe features a classic sticky toffee sauce made by melting butter, muscovado sugar, cream, and dark rum until smooth and glossy. The pudding batter combines dates boiled with bicarbonate of soda then mashed, grated apple, butter, dark brown sugar, eggs, flour, baking powder, and ginger. The batter is poured over a small amount of toffee sauce in muffin cavities or a large dish and baked until risen and firm.
The inclusion of tart apple adds moisture and a slight tang, complementing the sweetness of dates and toffee. The result is a tender cake with a moist crumb that pairs richly with the sticky sauce. This dessert is ideal served warm, often with extra sauce spooned over and optionally cream or custard.
The puddings freeze well once cooled and may be reheated with the sauce. For a non-alcoholic version, rum in the sauce can be omitted without compromising the overall flavor significantly.
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) muscovado sugar Molasses ('Vergeoise Brun' in France, soft, dark
- 225 g (8oz/1 cup) whipping cream (30% fat) or heavy cream
- 2 tablespoon dark rum
Pudding Batter:
- 175 g (6oz/1 cup) dates roughly chopped, pitted
- 175 ml (6fl oz/¾ cup) water
- 1 teaspoon bicarbonate of soda (baking soda)
- 1 apple peeled & grated, tart, e.g. Granny Smith
- 75 g (3oz/ ⅓ cup) butter unsalted
- 110 g (4oz/½ cup + tbsp) dark brown sugar Muscovado, soft
- 2 medium egg organic
- 150 g (5.5oz/1 ¼ cups) all-purpose flour
- 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 pudding freezes well; cool thoroughly before freezing in sealed containers, with sauce stored separately.
- To reheat, thaw and warm both pudding and sauce before serving.
- Omitting rum in the sticky toffee sauce is a suitable option if alcohol is to be avoided.
User Reviews
Overall Rating
5
You'll Also Love
