Sticky toffee pudding is just a perfect winter dessert, I have added grated apple to mine and I must say it has proved to be a hit!
This recipe will make 6 individual cakes with a good helping of toffee sauce.
If you want larger individual them put more mixture in each mini basin and make 4.
You Will Need:
- 80g Butter
- 100g Soft Brown Sugar
- 2 Eggs
- 150g Grated Eating Apple Peeled and Cored (this is about 1 ½ medium eating apples, I used a granny smith)
- 120g Self Raising Flour
- ½ tsp Bicarbonate of Soda
- 1 tsp Cinnamon
The Toffee Sauce:
- 80g Soft Brown Sugar
- 60g Butter
- 50ml Double Cream
- Butter the insides of your 6 mini metal pudding basins (mine measure 8cm diameter)
- Pre heat the oven to 180degrees.
- Cream together the butter and the sugar until light and fluffy.
- Add the eggs one at a time mix well after each addition.
- Fold in the grated apple.
- Sift in the flour, bicarbonate of soda and cinnamon then fold through until very well incorporated.
- Divide equally between your prepared pudding basins (The mixture should be about 2cm from the top of each basin) and bake for 20mins at 180degrees or until well risen and springy to touch.
- About 3mins before the puddings have finished cooking:
- Put all the ingredients into a medium sized saucepan over a low heat until the butter has melted.
- Gradually increase the heat and bring to the boil for 2mins, keep stirring the sauce to ensure it doesn’t stick to the pan.
- Loosen around the edges of each pudding with a very small plastic or wooden spatula (a metal spatula or knife will scratch your basins)
- Turn each pudding out onto a plate and pour the hot toffee sauce over and serve straightaway.