The New Year is here and many of us are hitting the gym and pounding the streets with new trainers and sports gear….
…meanwhile I’m in the kitchen creating delicious full fat hearty puddings for the family drizzled in toffee sauce and lashings of thick fresh cream! Oops!
I do promise some healthier winter recipes are on their way but in the meantime please enjoy a slice of this divine Sticky Toffee Apple Pudding with some thick cream.
This pudding is certainly a well deserved treat in the cold winter months. We were out in the garden planning and plotting our growing adventures for this year and it was super cold.
I left the family defrosting by the fire and rustled up a delicious lunch of pan fried duck breast with a side of seasonal slaw and for a treat we had this delicious sticky toffee apple cake drizzled in toffee sauce and cream to warm everyone up. It’s fair to say it went down well with the kids!
I have used organic ingredients in this recipe but you can use non organic if you desire. Its important to use the golden caster sugar if you can source it as I think the flavour is better for the purpose of this recipe.
125g of unsalted butter
60g of golden caster sugar
60g of muscovado sugar
200ml of thick double cream
60g of unsalted butter
80g of golden caster sugar
70g of muscavado
2 medium eggs
180g of plain flour
1tsp of baking powder
1tsp of bicarbonate of soda
1tsp of cinnamon
1tsp of ground cloves
1/2tsp of salt
200g of grated apple (2 med apples)
90g of chopped walnuts
Heat the oven to 180 and butter a suitable baking dish.
Add all the sauce ingredients into a small saucepan and gently heat through until the butter has melted.
Bring to a bubbling boil and stir for around five minutes or until the sauce has thickened enough to stick to the spoon or whisk.
Pour half of the sauce into your buttered baking dish and leave to cool while you make the cake.
Beat together the butter and the sugars, then add the eggs to the mixture and continue to beat together until it is all well combined.
Sift the flour, baking powder, bicarbonate of soda, cinnamon, cloves and salt into the mixture and mix again to blend together. Add in the grated apple and the chopped walnuts and mix together gently.
Spoon all of the mixture into the baking dish on top of the sauce and bake in the oven for around 45 minutes or until a knife inserted into the hot cake comes out clean.
Make many holes in the top of the pudding with a fork and pour the remaining sauce over the top of the pudding. Leave to soak into the cake for a few minutes and then serve in squares with extra cream on the top.