Toffee Apple Pudding Recipe

Ingredients (serves 6)

• 12½ oz (355g) butter.
• 11 oz (310g) light muscovado sugar.
• 1 tablespoon golden syrup.
• 2 eggs.
• 5½ oz (155g) self-raising flour.
• juice of ½ lemon.
• 2 medium/small dessert apples.
• 1 level tsp baking powder.

Equipment

• 2 two-pint pudding basins, lightly greased.
• Scales.
• Wooden spoon. 
• Bowl.
• Mixing bowl.
• 2 large saucepans.
• 1 medium saucepan.
• 2 squares of tin foil for the top of the pudding basins.

Method

• The topping is made first. Melt 9 oz of the butter and 9 oz of the sugar together in the medium saucepan over a low heat, stirring frequently, then add the lemon juice. Stir (quite quickly) until a smooth sauce is achieved. Pour half into a bowl; the half that remains in the saucepan is to be reheated and used as a sauce with the pudding when served.
• Chop the apples into small pieces (about 1cm squares), add to the topping in the bowl and stir well, then pour it into the bottom of the two pudding basins, dividing it equally.
• Then put all the rest of the ingredients into your large mixing bowl and stir with a wooden spoon (an electric mixer can overbeat the ingredients).
• Carefully put the mixture into the two pudding basins, dividing it equally. The pudding basins should be about 2/3 full. Cover with the foil – put a pleat in it to allow the pudding to rise. The pudding can now be chilled to cook later if you prefer.
• To cook the puddings, put them into the saucepans, fill the pans with boiling water (about half way) and cover them with lids. Allow them to simmer for 1½-2hrs or until cooked – don’t forget to keep checking that there is still water in the pans and keep topping up as necessary.
• Turn out and dust with icing sugar – or serve from the dish to ensure your guests know they’re home-made. Don’t forget the sauce and enjoy.
• Perfect for a miserable cold day!