Monday, 5 November 2012

STICKY TOFFEE APPLE PUDDING

Another bonfire night recipe, but it is the best time of the year and this one is inspired by the 5th of November staple; toffee apples. It’s really just a new take on a sticky toffee pudding, expect it has the sweetness of apples running through the sponge as well as the dark toffee flavour of dates. To enhance the stickiness, I like to serve this with a toffee sauce which is poured over the pudding. It firms to a sticky toffee when set, but melts to a rich sauce when heated and when poured onto the apple slices which are baked on top of the pudding, you almost get a toffee apple, just with a pudding sitting underneath.

150g dates, pitted 
3-4 cooking apples, 150g of these cubed 
300ml boiling water 
1 tsp bicarbonate of soda 
50g butter 
150g light brown sugar 
1 tbsp golden syrup 
2 eggs 
225g flour 

For the Sauce 
100g butter 
100g light brown sugar 
1 tbsp golden syrup 

Preheat oven at fan180/200c/6 
Grease a relatively large baking dish. Soak the dates and cubed apples in the boiling water with the bicarb for around 5 minutes. Once softened blitz the dates and apples, with half of the water, into a purée and set to one side. 

Tip- It’s always handy to have a wedge of lemon when working with apples to squeeze over when cutting, they brown in no time. 

Cream together the butter and sugar then add the golden syrup. Beat in the eggs, one at a time, before adding the flour. Once a thick batter forms, mix in the pureed date and apple. Pour this into baking dish. 

Slice the remaining apples from one side to another in order to keep each slice in a full circle. Arrange the slices across the top the mixture in the dish. The idea is for each portion of the cake, you can a full, circular slice of the apple. Sprinkle the apples with sugar and bake for 30-35 minutes. 

In the meantime make the toffee sauce by melting all the ingredients together in a saucepan. Once melted, leave on a low flame for 2-3 minutes to thicken, but don’t worry if the sauce looks a little thin, it will thicken whilst it cools. 

To serve either take a slice of the cake and drizzle over the rich toffee sauce. Or you can pour the whole of the sauce over the pudding once it’s come out of the oven. The sauce will almost turn into sticky toffee because of the lack of cream, but that way you not only get toffee apple inside the cake, but one on top as well.

 





















1 comment:

  1. These look so good, will have to give these a go some time, thanks for sharing....

    Simon

    ReplyDelete