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Apple Sponge Pudding with Toffee Sauce

Last updated: 26/10/2011

Apple Sponge Pudding with Toffee Sauce

Apple and toffee is hard to beat. You may prepare this pudding in advance and chill then bake as required remembering to increase you baking time to approx 35 minutes from the fridge. The pudding is somewhere in between a sponge mix and a pastry. Loads of hot toffee sauce and consider a scoop of ice cream. The toffee sauce will keep for 5 days in the fridge and simply microwave to reheat.

Did you know ? The average person eats 65 apples a year. Make this recipe and you only have 63 to go!.

Serves: 4-5     


For the apple

2 apple Granny Smith
75g butter
75gsugar Pinch of cinnamon

For the pudding
75g self raising flour
25g butter
25g brown sugar
1 egg
25ml milk

For the toffee sauce
75g butter
75g dark brown sugar
100ml double cream 


Pre heat oven to 200°C.

Peel core the apples and slice into chunks and cook for 4 minutes only with sugar, butter and cinnamon. Set aside.

Cream together the butter and sugar and gradually using a electric mixer add the egg and milk then fold in the sieved flour. Mix should be a stiff batter like consistency.

In a earthenware pie dish add the apple and spread with the pudding mix. Apple will be showing through the mix which is what you want.

Bake in oven for 25 minutes until a golden colour is achieved.

While pudding is in oven melt butter and sugar for sauce and add cream once melted and keep simmering for further 8 minutes. Cool slightly before using.

Serve pudding hot with warm toffee sauce.  


Brian’s Tips

Add blueberries when in season through the apples.

Make individual puddings and freeze. They microwave from frozen.