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    You are in: Home / Recipes / Easy Sticky Toffee, Apple and Cognac Pudding Recipe
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    Easy Sticky Toffee, Apple and Cognac Pudding

    Easy Sticky Toffee, Apple and Cognac Pudding. Photo by French Tart

    1/3 Photos of Easy Sticky Toffee, Apple and Cognac Pudding

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    20 mins

    1 hrs 30 mins

    French Tart's Note:

    A decadant and very easy "All-In-One" sticky toffee pudding - just put all the ingredients into your food processor and whizz it all up together! This is a lovely lighter version of the traditional & very rich sticky toffee pudding - but is still gooey & very sinful! If you cannot get hold of Golden Syrup, use Maple Syrup or Honey instead - it will be a different flavour but still very yummy! Turn out to serve & it is delicious with vanilla ice cream, creme fraiche or chantilly cream. This makes a great "Alternative Christmas Pudding" for those who are not keen on the Traditional Pud! Bring to the table and flambe with cognac!

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    Ingredients:

    Serves: 8

    Yield:

    Pudding

    Units: US | Metric

    PUDDING

    TOFFEE SAUCE

    Directions:

    1. 1
      Heat oven to 160C or 320°F.
    2. 2
      Whizz up the dates in a food processor until chopped up a little and then add the walnuts or pecans, apple, golden syrup & cognac. Pulse a few times until coarsely chopped & mixed together, but still chunky.
    3. 3
      Add the butter, eggs & sugar & pulse a few times to combine.
    4. 4
      Finally, add the flour & bicarbonate of soda & keep pulsing until everything comes together & is mixed well.
    5. 5
      Butter a 1.5 litre pudding basin & tip in all the mixture.
    6. 6
      Smooth and level the top & bake in the pre-heated oven for 1 hr 20 mins or 1 hr 30 mins or until a skewer inserted comes out almost clean.
    7. 7
      While the pudding is baking, make the toffee sauce; tip the sugar into a saucepan and add the butter & the cream. Bring to a rapid boil & then simmer until the sugar is dissolved & the mixture has thickened & is caramel in colour.
    8. 8
      To serve, turn out the pudding and place the walnuts or pecans over the top of the pudding & pour over the toffee sauce; place pudding under a grill and cook until the sauce is bubbling.
    9. 9
      Serve with Ice Cream, Creme fraiche or Chantilly Cream.
    10. 10
      FREEZER:.
    11. 11
      Make the pudding ahead of time and freeze in the pudding container for up to 1 month. To reheat, defrost & cook in the microwave for 8-10 minutes on medium.Make the toffee sauce and serve as before.

    Ratings & Reviews:

    • on April 06, 2009

      55

      This was super easy and very good. The pudding had a slight apple taste (I used granny smiths) and a good but not too powerful cognac flavor. I used honey instead of golden syrup and reduced this to 2 servings but made 4 servings of toffee sauce because I'm very bad!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 18, 2007

      55

      We go mad for sticky toffee pudding in this house, but sticky toffee pudding with apples, double yum! I liked the texture of the pecans in the pudding itself, along with the Granny Smiths I used. This recipe takes something ordinary (yet delicious) and makes is extraordinary (and divine).

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Easy Sticky Toffee, Apple and Cognac Pudding

    Serving Size: 1 (233 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 697.6
     
    Calories from Fat 343
    49%
    Total Fat 38.1 g
    58%
    Saturated Fat 16.9 g
    84%
    Cholesterol 121.7 mg
    40%
    Sodium 614.2 mg
    25%
    Total Carbohydrate 88.0 g
    29%
    Dietary Fiber 4.6 g
    18%
    Sugars 61.2 g
    244%
    Protein 7.6 g
    15%

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