Apple Toffee Pudding Food

STICKY TOFFEE APPLE PUDDING

Steps:

• Combine the brown sugar, cream, 60g butter and 1/4 teaspoon vanilla in a saucepan.
• Bring to the boil, reduce heat and simmer for 3 minutes.
• Pour into a greased 20cm round cake pan and allow to cool.
• Arrange the apples, cut sides down, over the toffee. Fill the spaces with pecan nut pieces.
• Cream the 90g butter ,caster sugar and 3/4 teaspoon vanilla essence, until light and fluffy.
• Add the eggs, one at a time, beating them well after each addition, then continue beating until fluffy.
• Gently fold in the flour and water. Spoon the mixture over the apples and bake in a slow oven for 1 hour and 40 minutes, or until cooked when tested with a skewer.
• Allow to stand for 5-10 minutes, then carefully turn out onto a serving dish.
• Serve warm with lashings of cream.

APPLE TOFFEE PUDDING

Steps:

• Heat the oven to 180C, 365F, gas mark 4.
• Grease a 3 pint shallow (2-3 inches) ovenproof dish.
• Mix flour, white sugar, salt and baking powder in a large bowl.
• Beat egg and mix with milk and melted butter.
• Stir into the dry ingredients until smooth.
• Peel, quarter and core the apples, cut each quarter into 2 - 3 thick slices.
• Lay the apples on the bottom of the dish and pour the batter over the top.
• Add boiling water to the brown sugar, stir well and pour evenly over the pudding.
• Bake for about 40 mins until the pudding is golden brown and springy to the touch.

STICKY TOFFEE APPLE PUDDING

Steps:

• Heat oven to 180C/fan 160C/gas 4. Grease a 2-litre/3½-pint ovenproof dish lightly with butter. Tip the flour, sugar and baking powder, along with a pinch of salt, into a large bowl. Mix together the milk, butter, egg and vanilla extract and stir into the dry ingredients until you get a smooth batter. Arrange the apples in the dish, spoon the batter on top and smooth with a knife until the apples are covered.
• For the topping, pour 250ml boiling water over the sugar and stir together until smooth. Pour the liquid over the pudding mixture, then scatter over the pecans. Bake for about 40 mins until the pudding has risen and is golden. Use a big spoon to serve the pudding, making sure you get some of the gooey caramel sauce covering the bottom of the dish. Serve with pouring cream, warm custard or vanilla ice cream.

TOFFEE APPLE BREAD & BUTTER PUDDING

Steps:

• Core the apples, then slice into rings about as thick as a 50p piece. Toss through the lemon juice and 2 tbsp sugar. Spread about 2 /3 of the caramel over the base of a large baking dish (ours was 20 x 30cm).
• Layer the brioche and apple rings in the dish in overlapping lines. Dot spoonfuls of the leftover caramel here and there, leaving bits of apple poking out.In a jug, whisk the eggs, milk, cream, vanilla extract and 1 tbsp sugar. Pour the mixture over the brioche and apples, making sure it's all well covered, then wrap in cling film. Set aside for at least 30 mins, or overnight, in the fridge.
• Heat oven to 170C/150C fan/gas 3. Uncover the pudding and scatter with the remaining 1 tbsp sugar. Bake for 45-50 mins until the top is golden and the custard has set. The caramel should be bubbling around the edges and the pudding puffed up. Serve with vanilla ice cream, if you like.

ENGLISH TOFFEE APPLE BREAD AND BUTTER PUDDING

Steps:

• Preheat the oven to 190 C (gas mark 5, 375 F).
• Melt the butter in a pan with the golden syrup and muscovado sugar. Let it bubble for 5 to 10 minutes, stirring all the time. Add the apple pieces and cook for a further 5 to 10 minutes more, until softened.
• In a bowl, mix together the beaten eggs, milk and cream. Cut the brioche, bread or panettone slices into strips (like bread "soldiers") and dip each one in the egg, milk and cream mixture.
• Arrange half of them in a 1.2 litre (2 pint) buttered ovenproof dish, then pour over half the apple mixture.
• Repeat with the remaining brioche, bread or panettone strips and apple mixture.
• Bake for 20 to 30 minutes until the top is golden and the pudding is puffed up and bubbling.
• Leave to rest in a low oven until ready to serve.
• Serve in slices with cream or custard.

EASY STICKY TOFFEE, APPLE AND COGNAC PUDDING

Steps:

• Heat oven to 160C or 320°F.
• Whizz up the dates in a food processor until chopped up a little and then add the walnuts or pecans, apple, golden syrup & cognac. Pulse a few times until coarsely chopped & mixed together, but still chunky.
• Add the butter, eggs & sugar & pulse a few times to combine.
• Finally, add the flour & bicarbonate of soda & keep pulsing until everything comes together & is mixed well.
• Butter a 1.5 litre pudding basin & tip in all the mixture.
• Smooth and level the top & bake in the pre-heated oven for 1 hr 20 mins or 1 hr 30 mins or until a skewer inserted comes out almost clean.
• While the pudding is baking, make the toffee sauce; tip the sugar into a saucepan and add the butter & the cream. Bring to a rapid boil & then simmer until the sugar is dissolved & the mixture has thickened & is caramel in colour.
• To serve, turn out the pudding and place the walnuts or pecans over the top of the pudding & pour over the toffee sauce; place pudding under a grill and cook until the sauce is bubbling.
• Serve with Ice Cream, Creme fraiche or Chantilly Cream.
• FREEZER:.
• Make the pudding ahead of time and freeze in the pudding container for up to 1 month. To reheat, defrost & cook in the microwave for 8-10 minutes on medium.Make the toffee sauce and serve as before.