Sticky Toffee Apple Pudding

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READY IN: 2hrs 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the brown sugar, cream, 60g butter and 1/4 teaspoon vanilla in a saucepan.
  • Bring to the boil, reduce heat and simmer for 3 minutes.
  • Pour into a greased 20cm round cake pan and allow to cool.
  • Arrange the apples, cut sides down, over the toffee. Fill the spaces with pecan nut pieces.
  • Cream the 90g butter ,caster sugar and 3/4 teaspoon vanilla essence, until light and fluffy.
  • Add the eggs, one at a time, beating them well after each addition, then continue beating until fluffy.
  • Gently fold in the flour and water. Spoon the mixture over the apples and bake in a slow oven for 1 hour and 40 minutes, or until cooked when tested with a skewer.
  • Allow to stand for 5-10 minutes, then carefully turn out onto a serving dish.
  • Serve warm with lashings of cream.
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