Spiced apple sticky toffee puddings
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 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
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.
