Apple steamed pudding with a sticky toffee sauce

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olive magazine

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1. Melt 25g butter in a large frying pan, add the apple chunks and cook until just tender and starting to turn golden. Add 1 tbsp sugar and continue to cook for a couple of minutes until the apples start to caramelise. Cool and add the walnuts.
2. To make the sauce, tip all of the ingredients into a saucepan and cook until the butter and crème fraîché have melted. Bring to the boil and simmer for 2 minutes.
3. Tip the apple and walnut mixture into a buttered 1.5 litre pudding basin. Pour a third of the toffee sauce over, set aside.
4. Beat together the remaining butter and caster sugar until pale and creamy. Gradually add the beaten eggs, mixing well between each addition. Fold in the flour with a pinch of salt. Carefully spoon the mixture on top of the apples and spread level. Cover with a pleated sheet of baking parchment and foil, tie securely with string and trim off any excess paper and foil. Put the bowl in a large saucepan and pour boiling water around the bowl so that it comes halfway up the sides. Cover with a lid and steam for 11/2 hours, adding more water to the pan halfway though if needed.
5. Rest the pudding for 2 minutes before turning out into a dish and serving with the remaining warm toffee sauce.

686 kcalories, protein 6.4g, carbohydrate 61.3g, fat 47.8 g, saturated fat 27.1g, fibre 1.9g, salt 0.3 g

Latest comments and suggestions

• Loobie

  15 January 2008

  Loobie commented on this recipe

  This is what winter is for, wonderful!

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• Louise

  15 February 2008

  Louise rated and commented on this recipe

  

  This tasted beautiful, i served it with homemade ginger ice cream (delias recipe). It didn't look as lovely and golden on top as the picture, mine looked a bit grey, i suspect that i didn't caramelize the apples enough, i would recommend getting them nice and brown at stage one. I would like to make it as individual puddings but don't know how to reduce the timings, i would be grateful if any one has any ideas on this.

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• nkerswell

  17 February 2008

  nkerswell rated and commented on this recipe

  

  This is one of the best puddings I've ever tasted!

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• Colette

  05 November 2008

  Colette commented on this recipe

  Sorry - but are we missing a temperature at which to steam the pudding??

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• Koeksister

  05 November 2008

  Koeksister commented on this recipe

  Colette I would put the pan on the heat, bring it back to the boil and then turn down to a simmer for the time given. Have just seen this recipe so haven't tried it yet but it looks really good.

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Ingredients

• 175g unsalted butter , softened
• 4 eating apples , 4, peeled, cored and cut into 2cm chunks
• 130g golden caster sugar
• 50g walnuts , toasted & roughly chopped
• 3 eggs , beaten
• 150g self-raising flour

TOFFEE SAUCE

• 175g light muscovado sugar
• 125g unsalted butter
• 200g crème fraîche

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Difficulty and servings

Serves 8

Preperation and cooking times

Prep 40 mins

Ingredients

• 175g unsalted butter , softened
• 4 eating apples , 4, peeled, cored and cut into 2cm chunks
• 130g golden caster sugar
• 50g walnuts , toasted & roughly chopped
• 3 eggs , beaten
• 150g self-raising flour

TOFFEE SAUCE

• 175g light muscovado sugar
• 125g unsalted butter
• 200g crème fraîche

686 kcalories, protein 6.4g, carbohydrate 61.3g, fat 47.8 g, saturated fat 27.1g, fibre 1.9g, salt 0.3 g

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