Toffee apple pudding

by Barry Lewis


3 large Granny Smith apples

250g self-raising flour

1tbsp cinnamon

150g cup brown sugar

180ml vanilla custard

80ml cup milk

50g butter, melted, cooled

80g golden syrup

250ml boiling water

100g caster sugar

125ml water

This is an absolutely delicious sticky fruity dessert ready in a flash that could easily be tweaked with different fruit added. This yummy self-saucing toffee apple pudding with cinnamon sponge has a bubbly self saucing layer at the bottom, apple layers and a toffee glaze over the top to finish. The drench of custard to finish just tops it off! Thanks to Susan for submitting this recipe to try via email.

First up, slice, peel and core the apples and places in a microwaveable bowl. Microwave for 3 minutes. Allow to cool, remove cling film carefully and drain fluid from the apples.

In a large bowl mix the flour, cinnamon and ½ the brown sugar together. Then follow up with the wet ingredients – the milk, custard, melted butter, and golden syrup. Mix this well, at first it will be a little tough but keep going until you have a smooth batter.

In a baking dish add in half of the batter, then scatter half of the apple slices over the top evenly overlapping if you wish. Top with the remaining batter and apples. Sit the dish on a large baking tray just to catch any spills during baking.

Mix the boiling water with the other ½ of the brown sugar in a jug and once dissolved pour all over the pudding. Bake in a pre-heated oven at gas mark 4 or equivalent, until golden brown and bubbling. This will be about 45 minutes.

Make a toffee sauce to pour over the pudding by adding the caster sugar and 120ml of water in a saucepan, stir until dissolved then bring up to a steady heat, do not stir it and let it bubble away until it turns amber In colour. When the pudding is baked pour this immediately over it. So only make the toffee sauce when you are ready to pour as it sets quickly!

Serve the pudding immediately with extra vanilla custard.