About the Recipe
A perfect Autumn/Winter pudding (but delicious at any time!). I created this as a twist on the nostalgic toffee apple.....this is easier to bite into too!!
Ingredients
Base
2 Braeburn Apples (skin on, sliced and cored)
1 tablespoon Caster Sugar
Cake
6.3oz-180g Self-Raising Flour (sifted)
2 Medium Eggs (free range)
½ Tablespoon Rapeseed Oil
½ Tablespoon Mixed Spice
1 Teaspoon Vanilla Extract
3.3fl oz-100ml Whole Milk
6.3oz-180g Golden Caster Sugar
½ Teaspoon Baking Powder
3.5oz-100g Caramelised Biscuit Spread
1 Braeburn Apple (skin on, cored and blitzed in a mini blender)
6.3oz-180g Baking Margarine
Crumble Topping
2.8oz-80g Golden Caster Sugar
4.5oz-130g Plain Flour (sifted)
1.4oz-40g Oats
5.2oz-150g Caramelised Biscuits (blitzed into crumbs)
1.7oz-50g Walnuts (finely chopped)
2.1oz-60g Unsalted Butter (room temperature)
Toffee Sauce
3oz-100g Demerara Sugar
12 Chocolate Eclair Sweets
2 Tablespoons Black Treacle
10.1 fl oz- 300ml Double Cream
Preparation
Pre-heat oven with an oven tray inside to 320˚f /160˚c fan assisted oven. Grease a 20cm/8" loose bottomed square cake tin and set to one side
Start by thinly slicing the two red apples (discard the core) for the base and place into a large mixing bowl. Add the caster sugar and mix together. Line the base of the prepared tin with the sugared apple evenly and set to one side
Next, make the cake mix. In a separate large mixing bowl, add the sifted flour, mixed spice, biscuit spread, baking powder, golden caster sugar and baking margarine. Mix well into a paste using an electric hand-whisk or stand mixer. Set to one side
In a separate mixing bowl, add the eggs, oil, milk and vanilla extract, whisk together until frothy. Pour into the butter and flour mix and combine the two mixtures together thoroughly. Set to one side
Core the remaining whole red apple and chop into chunks, throwing the core away. Place the chunks of apple into a mini food blender and whizz into a fine chop. Add to the cake mix and combine one last time
Pour the mix on top of the sliced sugared apples and smooth out evenly. Set to one side whilst you make the crumble topping
To make the crumble, place the flour and butter into a large mixing bowl and rub together using your fingertips until well combined and has a crumb like texture. Add the remaining ingredients and resume crumbling together
Sprinkle the crumble mix over the top of the cake mix evenly and lightly press down into the mix (very lightly)
Pop into the oven on top of the baking tray for 1 hour and 45 minutes or until golden brown and you can insert a skewer into the centre and it comes out clean
Whilst the cake is baking, start making the toffee sauce in a small saucepan over a low heat. Add all the sauce ingredients to the pan and continuously stir until melted and combined. Immediately remove from the heat when this is done and set to one side
Remove the pudding cake from the oven and allow to cool for 10 minutes before removing from the tin (but leaving on the tin base) to cool completely. You may find it helpful to lightly score around the edges with a knife before doing this
Drizzle the top with the toffee sauce to decorate (reserve the rest to serve with the pudding slice at own preference)
Cut into generous slices. Best served warm with cream/custard/ice-cream or the remaining toffee sauce for extra indulgence