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Easy Sticky Toffee, Apple and Cognac Pudding
By French Tart on November 28, 2006
Photo by French Tart
2 Reviews
- Prep Time: 20 mins
- Total Time: 1 hrs 50 mins
- Serves: 8, Yield: 1 Pudding
Photo by French Tart
About This Recipe
"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!"
Ingredients
- 200 g stoned dates
- 100 g shelled walnuts or 100 g shelled pecans
- 2 dessert apples, peeled, cored & chopped
- 3 tablespoons golden syrup
- 4 tablespoons cognac
- 100 g butter, cut into cubes
- 2 eggs, beaten
- 140 g soft brown sugar
- 170 g self-raising flour
- 1 teaspoon bicarbonate of soda
- 180 g soft brown sugar
- 100 g butter
- 6 tablespoons double cream
- 50 g walnuts, roughly chopped or 50 g pecans
PUDDING
TOFFEE SAUCE
Directions
- Heat oven to 160C or 320°F.
- 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.
- Add the butter, eggs & sugar & pulse a few times to combine.
- Finally, add the flour & bicarbonate of soda & keep pulsing until everything comes together & is mixed well.
- Butter a 1.5 litre pudding basin & tip in all the mixture.
- 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.
- 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.
- 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.
- Serve with Ice Cream, Creme fraiche or Chantilly Cream.
- FREEZER:.
- 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.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (233 g)
Servings Per Recipe: 8
- Amount Per Serving
- %
- Calories 697.6
- Calories from Fat 343
- 49%
- Amount Per Serving
- %
- Total Fat 38.1g
- 58%
- Saturated Fat 16.9g
- 84%
- Cholesterol 121.7mg
- 40%
- Sugars 61.2 g
- Sodium 614.2mg
- 25%
- Total Carbohydrate 88.0g
- 29%
- Dietary Fiber 4.6g
- 18%
- Sugars 61.2 g
- 244%
- Protein 7.6g
- 15%
Reviews
-
"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!"
By Queen Dana on April 06, 2009 | 843166
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"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)."
By Mirj on February 18, 2007 | 374892
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