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Spiced apple sticky toffee puddings

One spiced apple sticky toffee pudding

Spiced apple sticky toffee puddings

Name: Spiced apple sticky toffee puddings
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 100g butter plus extra for the tins; 250g pitted dates chopped; 4 tbsp treacle; 1 tsp vanilla extract; 250g light brown soft sugar; 300ml double cream; 2 eggs lightly beaten; 200g self-raising flour; 1 heaped tsp ground cinnamon; 1 tsp bicarbonate of soda; 3 Cox apples peeled, cored and cut into 3cm chunks; cream or vanilla ice cream, to serve

Esther Clark

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Serves 6

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 3 out of 5.1 ratingRate

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Make these individual sticky toffee puddings with pear instead of apple or a few tablespoons of mincemeat, if you like. Serve with cream or vanilla ice cream

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

100g butter

plus extra for the tins
250g pitted dates

chopped
4 tbsp treacle
1 tsp vanilla extract
250g light brown soft sugar
300ml double cream
2 eggs

lightly beaten
200g self-raising flour
1 heaped tsp ground cinnamon
1 tsp bicarbonate of soda
3 Cox apples

peeled, cored and cut into 3cm chunks
cream

or vanilla ice cream, to serve

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Nutrition: Per serving

kcal858
fat43g
saturates26g
carbs106g
sugars82g
fibre5g
protein9g
salt1.7g

Method

step 1

Heat the oven to 180C/160C fan/gas 4 and butter six small ovenproof dishes. Put the dates in a heatproof bowl, cover with 150ml boiling water from the kettle and leave to soak for 30 mins.
step 2

Meanwhile, tip 50g of the butter, half the treacle, the vanilla, 75g of the light brown sugar and the cream into a pan set over a medium heat. Cook for 4-5 mins, stirring until the sugar dissolves. Turn up the heat to medium-high and bubble for 3 mins, then whisk in a pinch of salt. Set aside.
step 3

Beat the remaining butter, treacle and sugar with the eggs, then fold in the flour, cinnamon, bicarb, ¼ tsp salt, the dates and their soaking liquid, and the apples. Spoon the batter into the prepared dishes and bake for 25-30 mins until risen and firm. Leave to cool for 5 mins.
step 4

Gently reheat the toffee sauce over a low heat until warm. Prick the warm puddings all over with a skewer and pour over the warm sauce. Serve with cream or scoops of ice cream.

Recipe from Good Food magazine, December 2021

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A star rating of 3 out of 5.1 rating

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