Treat yourself to this toffee apple steamed pudding, then check out our classic sticky toffee pudding, sticky toffee self-saucing pudding, apple sponge pudding and vegan sticky toffee pudding.
Ingredients
- unsalted butter 175g softened
- eating apples 4 peeled, cored and cut into 2cm cubes
- golden caster sugar 130g
- walnuts 50g toasted and roughly chopped
- eggs 3 beaten
- self-raising flour 150g
TOFFEE SAUCE
- light muscovado sugar 175g
- unsalted butter 125g
- crème fraîche 200g
Method
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Step 1
Melt 25g of the butter in a frying pan, cook the apple pieces until just tender. Add 1 tbsp sugar, cook until the apples start to caramelise. Cool and add the walnuts.
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Step 2
Make the toffee sauce by melting the ingredients in a saucepan. Bring to the boil and simmer for 2 minutes. Tip the apple and walnut mix into a buttered 1.5 litre pudding basin. Pour in ⅓ of the toffee sauce.
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Step 3
Beat the remaining 150g butter and caster sugar until pale and creamy. Gradually add the beaten eggs. Fold in the flour with a pinch of salt. Spoon the mixture on top of the apples and spread level. Cover with a pleated sheet of baking parchment and foil, tie securely with string. Put the bowl in a large saucepan with boiling water that comes halfway up the sides of the bowl. Cover and steam for 1½ hours, adding more water if needed. Rest for 2 minutes before turning out and serving with the remaining warm toffee sauce.
