Sticky Salted Toffee Apple Pudding

Sticky Salted Toffee Apple Pudding
15th October, 2017

This Sticky Salted Toffee Apple Pudding is a twist on the traditional with the additional of a salted toffee. If you’re not a fan of the salted then just omit this from the recipe

The salted is certainly worth a try though

Ingredients

For the cake

140g self-raising flour

100g golden caster sugar

1 tbsp baking powder

85g butter

200ml milk

1 egg, beaten

1 tsp vanilla extract

2 Cooking apples, peeled, cored and sliced into quarter shape

For the salted toffee sauce

300mls pot double cream

85g butter

100g light muscovado sugar

1/2 tsp sea salt flakes

Method

Preheat the oven to 180 degrees Centigrade

In a large and deep enough ovenproof dish (remember this will rise!), butter and then line the base with the sliced apples.

In a large bowl, mix all the dry goods together

Melt the butter in a small saucepan. Add all the wet goods into a separate bowl and given them a quick whisk

Add the wet into the dry and whisk until smooth and pour into the ovenproof dish making it level. The cake batter is fairly thick but don’t worry.

In a saucepan, combine the butter, cream and sugar and bring to a simmer. Keep an eye on it and keep stirring until the sauce goes a tan toffee colour. Once done, add the sea salt, stir and carefully pour on top of the cake batter

Pop it into the oven and bake for 40 minutes

Serve hot