Toffee Apple Sticky Toffee Pudding

Recipe

Serves: 8   |   Prep time: 60 minutes |   Cooking time: 55 minutes

British   |   Dessert   |   Vegetarian

  

Ingredients

• 200g Pitted Dates
• 170ml boiling water
• 1 Cooking Apple
• 200g Self Raising Flour
• 100g Unsalted Butter, plus an extra 2 tbsp
• 90g Dark Soft Brown Sugar
• 60g Light Soft Brown Sugar
• 2 Eggs
• 100ml Milk
• 1 tsp Vanilla Extract
• 1 tsp Bicarbonate of Soda

For the Toffee sauce:

• 170ml Double Cream
• 130g Dark Soft Brown Sugar
• 50g Unsalted Butter

To serve:

• 3 Toffee Apples
• 20cm oven-safe pudding dish, greased

  

Method

1. Place the dates in a bowl with the boiling water and cover, then leave to soften for 30 minutes.
2. Peel and slice the cooking apple into 1-2cm slices, then add 2 tablespoons of butter to a frying pan and cook the apple slices in the butter until softened and starting to caramelise. Leave to one side.
3. Drain any excess water from the dates, add the vanilla extract and mash with a fork.
4. Pre-heat the oven to 180oC/Fan 160oC/Gas Mark 4.
5. Beat the butter and sugars together with a mixer until fluffy and smooth.
6. Combine the flour and bicarbonate of soda in a bowl and beat the eggs and milk together separately.
7. Gradually beat some of the egg mixture into the butter and sugar, then fold in some of the flour mix and alternate until the batter is smooth and fully combined.
8. Stir in the mashed dates.
9. Pour the batter into your greased dish, then top with the cooked apple slices.
10. Bake for 45-55 minutes until the pudding is cooked through and a cocktail stick comes out clean when inserted in the centre.
11. Make the toffee sauce by cooking the butter, cream and brown sugar together on a low heat, stirring continuously until the sugar and butter have melted and the sauce is smooth.
12. Pierce all over the top of the pudding with a skewer, then pour half of the hot toffee sauce onto the pudding and leave for 10 minutes.
13. Serve warm topped with the 3 toffee apples and more sauce on the side.