Toffee Apple Pudding By Tony Gabb
(serves 6)
Preparation time 20 minutes. Cooking time 40 minutes.
Per serving 452k calories. Protein 6g. carbohydrate 68g. fat 20g, saturated fat 9g. fibre 2g, salt 1.2g.
In the current Stewart’s magazine "1742" - we tried out the following as we have an abundance of apples.
It is very easy to prepare and was enjoyed by all.
Ingredients
85g Butter, melted; 140g Self Raising flour; 100g Golden Caster Sugar; 1tbspn Baking Powder; 200ml Milk; 1 Beaten Egg; 1tsp Vanilla Extract;
3 Bramley Apples or other apple, peeled ,cored and sliced; For the topping - 140g Dark Brown Sugar; 50g Pecan nuts, roughly chopped.
Method
Heat oven to 180C /fan 160C/gas 4. Grease a 2 litre/3.5Pint ovenproof dish lightly with butter. Tip the flour, sugar, and baking powder, along with a pinch of salt, into a large bowl. Mix together the milk, butter, egg and vanilla extract and stir into the dry ingredients until you get a smooth batter. Arrange the apples in the dish, spoon the batter on top and smooth with a knife until the apples are covered.
For the topping, pour 250ml boiling water over the sugar and stir until smooth. Pour the liquid over the pudding mixture, and then scatter over the pecans. Bake for about 40 minutes until the pudding has risen and is golden.
Use a big spoon to serve pudding, making sure you get some of the gooey caramel sauce covering the bottom of the dish. Serve with pouring cream, warm custard or vanilla ice cream.
(serves 6)
Preparation time 20 minutes. Cooking time 40 minutes.
Per serving 452k calories. Protein 6g. carbohydrate 68g. fat 20g, saturated fat 9g. fibre 2g, salt 1.2g.
In the current Stewart’s magazine "1742" - we tried out the following as we have an abundance of apples.
It is very easy to prepare and was enjoyed by all.
Ingredients
85g Butter, melted; 140g Self Raising flour; 100g Golden Caster Sugar; 1tbspn Baking Powder; 200ml Milk; 1 Beaten Egg; 1tsp Vanilla Extract;
3 Bramley Apples or other apple, peeled ,cored and sliced; For the topping - 140g Dark Brown Sugar; 50g Pecan nuts, roughly chopped.
Method
Heat oven to 180C /fan 160C/gas 4. Grease a 2 litre/3.5Pint ovenproof dish lightly with butter. Tip the flour, sugar, and baking powder, along with a pinch of salt, into a large bowl. Mix together the milk, butter, egg and vanilla extract and stir into the dry ingredients until you get a smooth batter. Arrange the apples in the dish, spoon the batter on top and smooth with a knife until the apples are covered.
For the topping, pour 250ml boiling water over the sugar and stir until smooth. Pour the liquid over the pudding mixture, and then scatter over the pecans. Bake for about 40 minutes until the pudding has risen and is golden.
Use a big spoon to serve pudding, making sure you get some of the gooey caramel sauce covering the bottom of the dish. Serve with pouring cream, warm custard or vanilla ice cream.
