This recipe I am posting this month is not my own but it is a request from Maria at The Goddess Kitchen. Maria having made this pudding to immense reviews from her family, she thought it would be a lovely pudding for this months challenge and she has very kindly given me this recipe.
Dream of a pudding that has perfect flavours of sticky toffee apple chunks oozing down the side of a pudding as it’s turned out for serving and you have it here with this recipe. What a magnificent delight to serve with custard, crème fraiche, ice cream or clotted cream!
Let the Challenge commence as I challenge YOU to partake in “The Great British Pudding Challenge”!!
Toffee Apple Pudding
Serves 4 - 6
100g (4 oz) softened butter
Plain flour to dust
6 tbsp golden syrup
4 apples, peeled, cored and cut into small cubes
100g (4 oz) golden caster sugar
Zest of 1 lemon
2 eggs, beaten
125g (4½ oz) self-raising flour
4 tbsp milk
You will need a 2 pint pudding basin that is greased with butter and lightly floured. You will also need greased greaseproof paper and foil with string for securing the foil to the basin.
Place a steamer onto boil then lower to a simmer ready to place the pudding in.
In a frying pan melt 4 tbsp of the golden syrup with 25g (1 oz) butter letting it bubble for a few minutes then add the cubed apple pieces and cook for about 5 minutes.
In a mixer beat the remaining butter, sugar and lemon zest until pale and fluffy. Beat in the eggs a little at a time until fully incorporated then fold in the flour with a large metal spoon then add the milk folding gently through before lastly adding the golden syrup and combining this through the mixture.
Place all the toffee apple mixture from the frying pan into the bottom of the prepared pudding basin. Spoon the sponge mixture over the top and level off with a spatula.
Place the greased greaseproof paper in a middle pleat over the top of the basin and do the same with the foil making a pleat in the middle. Tie string around the basin lip to secure the greaseproof and foil, then take the string over the top of the pudding tying down to make a handle to lift the pudding out with.
Place the pudding into the waiting steamer and steam for 1½ - 2 hours. The pudding is ready when a skewer inserted into the centre of the sponge comes out clean. (Please remember to keep the steamer topped up with water so it doesn’t boil dry at all).
Turn your pudding out by placing a plate over the top of the pudding basin and flip this all over. The pudding should ease out of the bowl with the delectable toffee apple sitting on the top like a golden crown, just giving a mere trickle down the sides to delight those taste buds of what’s to come!
Serve with custard, crème fraiche, ice cream or clotted cream the choice is all yours for the taking – yum!!