Toffee apple steamed pudding
- Preparation and cooking time
- Total time
- Easy
- Serves 8
Skip to ingredients
- 175g softened unsalted butter
- 4 peeled eating applescored and cut into 2cm cubes
- 130g golden caster sugar
- 50g toasted and roughly chopped walnuts
- 3 beaten eggs
- 150g self-raising flour
TOFFEE SAUCE
- 175g light muscovado sugar
- 125g unsalted butter
- 200g crème fraîche
Method
step 1
Melt 25g of the butter in a frying pan, cook the apple pieces until just tender. Add 1 tbsp sugar, cook until the apples start to caramelise. Cool and add the walnuts.
step 2
Make the toffee sauce by melting the ingredients in a saucepan. Bring to the boil and simmer for 2 minutes. Tip the apple and walnut mix into a buttered 1.5 litre pudding basin. Pour in ⅓ of the toffee sauce.
step 3
Beat the remaining 150g butter and caster sugar until pale and creamy. Gradually add the beaten eggs. Fold in the flour with a pinch of salt. Spoon the mixture on top of the apples and spread level. Cover with a pleated sheet of baking parchment and foil, tie securely with string. Put the bowl in a large saucepan with boiling water that comes halfway up the sides of the bowl. Cover and steam for 1½ hours, adding more water if needed. Rest for 2 minutes before turning out and serving with the remaining warm toffee sauce.
