Toffee apple sticky toffee pudding
- October 2018
- Serves 8
- Hands-on time 30 min, oven time 50 min, plus cooling
Round off a sumptuous Sunday roast with this twist on a classic sticky toffee pudding. delicious. food editor Jen added apples to the recipe, then topped everything off with homemade toffee apples. They’re optional, of course, but they sing out autumn – and who can resist a toffee apple?
If you want to top with the toffee apples, find the recipe for them here. You can make them up to a day ahead of the pudding.
- 41.8g (25.4g saturated)
- 89.1g (71.6g sugars)
- 100g unsalted butter, softened, plus an extra knob for frying the apples
- 4 eating apples, peeled
- 180g medjool dates, pitted and chopped
- 150ml boiling water
- 2 tsp vanilla extract
- 150g light muscovado sugar
- 2 large free-range eggs
- 2 tbsp black treacle
- 175g self-raising flour
- 1 tsp bicarbonate of soda
- 100ml whole milk
For the toffee sauce
- 225g light muscovado sugar
- 100g unsalted butter, softened
- 275ml double cream
- 1 tbsp black treacle
You’ll also need…
- 26cm shallow casserole or medium baking dish, well greased with butter (see tip)
- Melt a knob of butter in a medium frying pan over a medium heat. Slice the 4 apples 1cm thick, cutting out the cores, then fry in the butter for 10-15 minutes until caramelised. Set aside to cool. Meanwhile, put the medjool dates and boiling water in a heatproof bowl. Leave for 30 minutes until cool, then mash with a fork to a rough pulp. Stir in the vanilla extract and set aside.
- Heat the oven to 170°C/150°C fan/gas 3. Using an electric mixer, beat the 100g butter and 150g sugar in a mixing bowl until pale and fluffy. Add the eggs, one at a time, beating well after each addition, then beat in the treacle. Sift over the flour and bicarbonate of soda, then, using a large metal spoon, gently fold in along with the milk. Stir the dates (plus any liquid) and most of the fried apples into the batter.
- Pour the batter into the prepared casserole, put the remaining fried apple slices on top, then transfer to the oven and bake for 50 minutes or until the pudding is risen, firm and a skewer pushed into the middle comes out clean (cover it with foil after 30 minutes if the top is browning too much).
- Meanwhile, make the toffee sauce. Put the 225g sugar, 100g butter and half the cream in a large heavy-based pan, then heat gently. Once the sugar has dissolved, turn up the heat, stir in the 1 tbsp black treacle and bubble, stirring, for 2-3 minutes until the mixture turns a rich toffee colour. Take the pan off the heat and stir in the rest of the cream. Keep warm.
- Take the pudding out of the oven, then pierce all over with a skewer and pour over half the toffee sauce. Set aside for 15 minutes, then drizzle over the remaining sauce. Top with the toffee apples and serve with ice cream.
We used a Le Creuset casserole in classic Volcanic Orange
Make the toffee apples first, up to a day ahead. Keep in a cool place.
Cover and store leftover pudding in the fridge. Reheat in the microwave. Warm any remaining toffee sauce to serve.
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