Toffee Apple Pudding

Ingredients (serves 6)

• 12½ ounces (354 grams) butter.
• 11 ounces (311 grams) light muscovado sugar.
• 1 tablespoon golden syrup.
• 2 eggs.
• 5½ ounces self raising flour.
• juice of ½ lemon.
• 2 medium / small dessert apples.
• 1 level teaspoon 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 the 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 arrives. 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) and add to the topping in the bowl and stir well, then pour it into the bottom of the two pudding basins equally.
• Then put all the rest of the ingredients into your large mixing bowl and stir with a wooden spoon (an electric mixer can over beat the ingredients).
• Carefully put the mixture into the two pudding basins, sharing it equally. The pudding basins should be about 2/3 full, then cover with the foil – put a pleat in it to allow the pudding to rise. The pudding can be chilled to cook later now if you prefer.
• To cook the puddings put them into the saucepans and fill them 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 topping up.
• 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!