Toffee Apple Pudding

Who can resist this indulgent sticky treat? The rich toffee sauce completely coats the apples and melts right through the delicious steamed sponge.

Serves : 4
Prep time : 20 mins
Cook time : 2 hours

Ingredients for the topping:
2 cox’s apples, peeled, cored and cut into chunks
Juice of 1 lemon
50 g (2oz) butter
150g (5oz) caster sugar

For the sponge:
175g (6oz) butter, at room temperature
175g (6oz) caster sugar
2 eggs, beaten
250g (9oz) plain flour, sifted
2 tsp baking powder

Step One : Toss the apple chunks in half of the lemon juice and put into a greased 1.1 litre/2 pint pudding basin. Warm the butter, sugar and remaining lemon juice in a heavy based pan. Stir the foamy mixture occasionally until it becomes a golden brown toffee colour and then pour the mixture over the apple chunks in the basin.

Step Two : Make the sponge mixture by creaming together the butter and sugar until pale and fluffy. Gradually beat in the eggs – don’t worry if the mixture begins to curdle. Fold in the sifted flour and baking powder. Spoon the mixture over the toffee apples and smooth the top of the pudding with a palette knife.

Step Three : Cut out two circles larger than the basin, one from foil and the other from greaseproof paper. Pleat each one down the centre – this allows the pudding to rise. Use them to cover the basin, scrunching up the sides to form a seal or secure with string if you prefer. Place a folded strip of foil underneath basin to help lift it.

Step Four : Half fill a large pan (preferably with a steamer) with boiling water, lower in the pudding, cover and simmer for 1hr 45 mins – 2 hrs. Top the pan up with water as needed. Carefully remove the lid and pudding, put a plate on top and slowly turn the pudding over. Serve with ice cream, cream or custard.

Tip: If you don’t have a steamer, use a large saucepan instead. Place the pudding on an inverted saucer and half fill the pan with boiling water. Put on a tight fitting lid and simmer for one and a half hours. When topping up the water during cooking, take care not to splash the pudding – or yourself.