MARY BERRY'S TOFFEE APPLE & PECAN PUDDING
A scrumptious toffee apple and pecan pudding recipe from Mary Berry. The fluffy apple sponge is crowned with a creamy toffee sauce and chopped pecan nuts.
Provided by Linda Collister
Categories Afternoon Tea, Dessert
Number Of Ingredients 1
Steps:
- To make the toffee sauce, measure all the ingredients, except the nuts, into a saucepan. Stir over the heat until melted, then boil for 2 minutes. Set aside to cool. To make the sponge, measure the butter and sugar into a bowl and beat with a handheld electric mixer until pale and fluffy. Add half of the beaten eggs and beat well, then add the remaining eggs plus a heaped tablespoon of flour. Beat until smooth. Using a metal spoon, fold in the remaining flour until combined. Fold in the apples. Spoon half the toffee sauce into a 1 litre pudding basin and scatter over half the pecans, then leave to cool. Spoon the apple sponge into the basin and level the surface. Cut a disc of baking paper to neatly fit the top of the sponge. Cut a square of foil to make a lid for the basin, butter it and fold a pleat along the centre. Top the sponge with the baking paper circle and cover the top of the basin with the foil lid and fold under the edges to seal. Cut a 21cm wide strip of foil (it needs to be long enough to hang over the edges of the saucepan when the pudding is in position, see step 4). Folded the strip 3 times to create a 7cm-wide strip of foil and position a jam jar lid in the centre. Set the basin on the jam jar lid. Put the foil, jam jar lid and pudding basin into a large saucepan, so that the foil ends hang over the edge of the saucepan. Pour boiling water into the saucepan so that it reaches half way up the sides of the basin. Cover the saucepan and bring to the boil. Reduce the heat to a simmer and leave to cook for 2.5 hours or until the sponge is golden, risen and springy to touch (lift the foil and baking paper lid to check this). Remove the foil lid and baking paper. Loosen the sides of the pudding from the basin and invert it onto a serving plate with a lip. Heat the remaining toffee sauce in a pan. Spoon a little over the sponge and serve the rest alongside.
STICKY TOFFEE APPLE PUDDING
Try a fruity version of the classic sticky toffee pudding for a rich after-dinner treat. Serve with cream, custard or vanilla ice cream
Provided by Emma Lewis
Categories Dessert, Dinner, Treat
Time 1h
Yield Serves 6 adults, or 4 adults and 4 kids
Number Of Ingredients 10
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.
Nutrition Facts : Calories 452 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 49 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.26 milligram of sodium
APPLE PECAN BREAD PUDDING
Make and share this Apple Pecan Bread Pudding recipe from Food.com.
Provided by HELEN PEAGRAM
Categories Dessert
Time 4h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Spread pecans in a shallow baking pan and bake until golden, about 8-10 minutes, stirring occasionally.
- Meanwhile, place bread cubes in a greased 3 qt. or larger slow cooker.
- Peel, core and thinly slice the apples.
- Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well.
- Blend in half and half or milk and then stir in bourbon or brandy.
- Lightly mix pecans with bread and apples.
- Pour egg mixture over bread. Drizzle with butter.
- Cover and cook on low until apples are tender when pierced and custard is set; about 3 1/2 to 4 1/2 hours.
- Let pudding stand, covered, for about 15 minutes. Serve warm with ice cream, if desired.
Nutrition Facts : Calories 464.2, Fat 25.6, SaturatedFat 9.7, Cholesterol 107.4, Sodium 184.3, Carbohydrate 49.8, Fiber 3.7, Sugar 31.9, Protein 7.7
STICKY TOFFEE APPLE PUDDING
My mother and I make this for dessert all the time. The whole family loves it and it is usually all eaten in 5 minutes! I have found that the granny smith apple is the perfect apple for this pudding.
Provided by Polly_Waffle_Kid
Categories Dessert
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 451, Fat 22, SaturatedFat 11.4, Cholesterol 124.3, Sodium 143.1, Carbohydrate 60.2, Fiber 1.8, Sugar 42.3, Protein 5.4
MARY'S APPLE PECAN TOFFEE PUDDING RECIPE
Provided by Cubby
Number Of Ingredients 12
Steps:
- Stir all toffee ingredients on stove for 5 min. Set aside. Sponge Cream butter and brown sugar. Add egg and vanilla. Gently fold in flour then apples. Put in half toffee topped by half pecans. The other half will be added after sponge is turned out. Gently add sponge and tamp down. Top with parchment and pleated foil. Use tripled foil to make cradle to lower into pot of boiling water half way up the pot. Lower to simmer. Cover and simmer 2 1/2 hours.
APPLE TOFFEE PUDDING
This is one of those wonderful winter comfort food puddings that has its own gooey toffee sauce hidden underneath, but is even better served with custard, ice cream or cream. To make it even more special add some roughly chopped walnuts or pecan nuts to the flour mixture or sprinkle over the top of the pudding before baking. Beware: dangerously gorgeous!! (I found this recipe on the New Forest Produce website).
Provided by BellaXenia
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 502.7, Fat 20.6, SaturatedFat 12.4, Cholesterol 105.1, Sodium 514.2, Carbohydrate 74.8, Fiber 2.8, Sugar 42, Protein 7.2
TOFFEE APPLE & PECAN CAKE
Apples and caramel are a heavenly duo. This nutty sandwich loaf cake with buttercream frosting and caramel drizzle fits the bill nicely
Provided by Jane Hornby
Categories Dessert
Time 1h15m
Yield Cuts into 10 slices
Number Of Ingredients 12
Steps:
- Grease and line a 900g loaf tin with a strip of parchment. Heat oven to 180C/160C fan/gas 4. Using electric hand beaters, beat the caramel, sugar and butter until smooth and even. Add the eggs, flour, baking powder and vanilla, then beat again until even. Fold in the chopped apples and chopped pecans.
- Spoon into the loaf tin, then poke the sliced apples into the batter and scatter it with the broken pecans. Bake for 30 mins, then cover the top loosely with foil and return to the oven for 30 mins more, until risen and a skewer inserted into the middle of the cake comes out clean. Cool for 10 mins in the tin, then transfer to a rack to cool completely.
- For the frosting, cream the icing sugar and butter together with electric beaters until pale, then beat in 1 tbsp caramel. Split the cake into 2 and sandwich with the frosting. To finish, warm the remaining caramel with 1 tsp water until runny, then drizzle over the cake.
Nutrition Facts : Calories 340 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
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