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Sticky Toffee Apple Pudding

Recipe

Sweet, sticky and indulgent, this dessert is sure to end any night on a sweet note

Serves: 12 people | Prep time: 45 minutes | Cooking time: 40 minutes

Scottish | Dessert | Scottish Creations by Kirsten

Ingredients  

  • 175g pitted dates
  • 175ml water
  • 1 tsp bicarbonate of soda
  • 2 apples grated with skin
  • 75g salted butter
  • 110g soft dark brown sugar
  • 2 eggs
  • 180g self raising flour
  • 1 tsp cinnamon

Stick Toffee Sauce

  • 115g double cream
  • 110 dark brown sugar
  • 50g butter
  • 15g golden syrup
  • 1 tsp cinnamon

Caramel Apples

  • 3 pink lady apples
  • 40g salted butter
  • 50g dark brown sugar

Method:

Pudding Batter:

  1. Cover the dates with water in a saucepan and bring to the boil
  2. Stir in the bicarbonate of soda and mash until you have a smooth paste
  3. Allow to cool, then add the grated apple and keep the mixture separate until needed
  4. Cream together the butter and sugar until light and fluffy
  5. Gradually beat in the eggs, then fold in the flour and cinnamon
  6. Gently fold the date and apple mixture into the batter
  7. Pour the pudding batter over your caramelised apples
  8. Bake in the oven as detailed  

Sticky Toffee Sauce:

  1. In a saucepan, gently heat the butter, sugar, cinnamon and half the double cream together until the sugar has fully dissolved
  2. Increase the heat and stir in the syrup until well combined, then remove from the heat
  3. Allow the mixture to cool slightly
  4. Stir in the remaining double cream until smooth  

Cooking Instructions:

  1. Place in a preheated oven at 180 fan (200o Conv, Gas 6)   for 20 minutes
    Reduce the oven temperature to 150 fan (165oC, Fan 3) and cook for a further 20 minutes
    Insert a skewer into the centre of the pudding to test for doneness - it should come out clean
    Leave to cool for at least 30 minutes, then carefully turn out and cut into portions  

Caramel Apples:

  1. Peel, core and dice apples
    Melt butter in a medium hot frying pan
    Add sugar and cinnamon to melted butter, reduce heat if necessary to prevent burning
    Add the apples to the pan and caramelize until lightly golden. Line a baking tray with parchment paper, then place a rectangle of non-stick foil on the bottom. Arrange the caramelised diced apples on the foil.