Apple Steamed Pudding Recipe With Sticky Toffee Sauce

Toffee apple steamed pudding

Name: Toffee apple steamed pudding
Total time: 2 h
Yield: Serves 8
Ingredients: 175g softened unsalted butter; 4 peeled eating apples cored and cut into 2cm cubes; 130g golden caster sugar; 50g toasted and roughly chopped walnuts; 3 beaten eggs; 150g self-raising flour; 175g light muscovado sugar; 125g unsalted butter; 200g crème fraîche

olivemagazine

Published: March 25, 2015 at 4:07 PM

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Serves 8

Easy

Total time: 2 hrs

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This traditional steamed apple pudding topped with sticky toffee sauce is a wonderful flavour combination. It would be perfect for an autumn gathering

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Alternatives

Complete the dish

Treat yourself to this toffee apple steamed pudding, then check out our classic sticky toffee pudding, sticky toffee self-saucing pudding, apple sponge pudding, apple charlotte and vegan sticky toffee pudding. See all our best sponge pudding recipes here.

Looking for more toffee apple recipes? Check out our classic toffee apples, toffee apple cake and toffee apple cheesecake.

Ingredients

175g softened unsalted butter
4 peeled eating apples

cored and cut into 2cm cubes
130g golden caster sugar
50g toasted and roughly chopped walnuts
3 beaten eggs
150g self-raising flour

TOFFEE SAUCE

175g light muscovado sugar
125g unsalted butter
200g crème fraîche

Method

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.
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.
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.

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olivemagazine

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