Easy Sticky Toffee Apple Pudding
6 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 Cooking Apples
- 125 g Butter
- 125 g Golden Caster Sugar
- 2 Eggs (large)
- 1 tsp Vanilla Extract
- 125 g Self Raising Flour
- 140 g Dark Brown Sugar
- 250 ml Boiling Water
Method
- Preheat the oven to 180Β°C (160 Β°fan/ Gas 4/ 350Β°F) and lightly grease a 2 litre baking dish.
- Cream together the softened butter and sugar until pale and fluffy.
- Beat in the eggs and vanilla extract.
- Fold in the flour.
- Peel, core, and thinly slice the apples and lay them on the bottom of a buttered 2 litre baking dish.
- Top the apples with the sponge mixture and use the back of a spoon to spread it out evenly.
- Whisk together the dark brown sugar and boiling water in a jug until the sugar has dissolved. Pour this on top of the sponge.
- Bake in the oven for 40-45 minutes until golden brown.