Bramley Apple And Sticky Toffee Puddings Food

TOFFEE / CARAMEL APPLE PUDDING RECIPE

Steps:

• Preheat the oven to 180°C (160°C fan) / 350°F / Gas mark 4. Grease a 2-litre/3½-pint ovenproof dish lightly with butter, set aside. In a large bowl, add the flour, sugar, baking powder, and a pinch of salt. In a small bowl, mix together the milk, melted butter, egg and vanilla extract, then stir into the dry ingredients until you get a smooth batter. Arrange the apples in the greased ovenproof dishes and spoon the batter over the apples, smoothing the batter into the edges and ensuring the apples are covered. For the caramel topping, pour the boiling water over the brown sugar, stirring until the sugar has dissolved, then pour this syrup over the pudding batter. It will seem like a lot, and also looks like it's making the pudding mixture watery- this is OK. Optional: Add a handful of nuts of your choice over the batter, if required. Bake for 40 minutes, or until the pudding is risen, and/or golden brown. Remove from the oven and serve immediately, making sure you get some of the gooey caramel sauce covering the bottom of the dish, with pouring cream, custard, ice cream, or by itself. Store leftovers in the ovenproof dish covering with plastic wrap or foil for a day or two.

BRAMLEY APPLE AND STICKY TOFFEE PUDDINGS

Steps:

• Place butter, sugar, flour, eggs and milk together in a large bowl. Use an electric whisk to beat together until smooth. Stir in the apples.
• Divide the mixture between 4 greased microwave proof ramekins or teacups. Arrange the cups in a circle on the turntable and microwave on High for 3-3 ½ mins or until the surface of the sponges looks almost dry. Stand for 5mins.
• Place the toffees and cream together in a bowl. Microwave on High for 2-3 mins, stirring occasionally until the toffees have melted and a spoon sauce forms.
• Turn out the sponges on four dessert plates, spoon over the sauce and serve hot with custard.
• To cook conventionally: Preheat the oven to 180oC/Fan 160oC/350oF/Gas Mark 4. Spoon the mixture into 4 (175ml/6floz) buttered dariole moulds. Cover with folded pleated baking parchment and foil and stand in a roasting tin. Pour boiling water to come half way up the outside of the moulds and bake for 30mins. Heat the toffees and the cream together in a small pan until smooth sauce forms.

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.

SPICED APPLE STICKY TOFFEE PUDDINGS

Steps:

• Heat the oven to 180C/160C fan/gas 4 and butter six small ovenproof dishes. Put the dates in a heatproof bowl, cover with 150ml boiling water from the kettle and leave to soak for 30 mins.
• Meanwhile, tip 50g of the butter, half the treacle, the vanilla, 75g of the light brown sugar and the cream into a pan set over a medium heat. Cook for 4-5 mins, stirring until the sugar dissolves. Turn up the heat to medium-high and bubble for 3 mins, then whisk in a pinch of salt. Set aside.
• Beat the remaining butter, treacle and sugar with the eggs, then fold in the flour, cinnamon, bicarb, ¼ tsp salt, the dates and their soaking liquid, and the apples. Spoon the batter into the prepared dishes and bake for 25-30 mins until risen and firm. Leave to cool for 5 mins.
• Gently reheat the toffee sauce over a low heat until warm. Prick the warm puddings all over with a skewer and pour over the warm sauce. Serve with cream or scoops of ice cream.