Spiced apple sticky toffee puddings
Serves 6
Easy
Prep:
Cook:
Make these individual sticky toffee puddings with pear instead of apple or a few tablespoons of mincemeat, if you like. Serve with cream or vanilla ice cream
Skip to ingredients
Units:
- 100g butterplus extra for the tins
- 250g pitted dateschopped
- 4 tbsp treacle
- 1 tsp vanilla extract
- 250g light brown soft sugar
- 300ml double cream
- 2 eggslightly beaten
- 200g self-raising flour
- 1 heaped tsp ground cinnamon
- 1 tsp bicarbonate of soda
- 3 Cox applespeeled, cored and cut into 3cm chunks
- creamor vanilla ice cream, to serve
Nutrition: Per serving
- kcal858
- fat43g
- saturates26g
- carbs106g
- sugars82g
- fibre5g
- protein9g
- salt1.7g
Method
step 1
Heat the oven to 180C/160C fan/gas 4 and butter six small ovenproof dishes. Put the dates in a heatproof bowl, cover with 150ml boiling water from the kettle and leave to soak for 30 mins.
step 2
Meanwhile, tip 50g of the butter, half the treacle, the vanilla, 75g of the light brown sugar and the cream into a pan set over a medium heat. Cook for 4-5 mins, stirring until the sugar dissolves. Turn up the heat to medium-high and bubble for 3 mins, then whisk in a pinch of salt. Set aside.
step 3
Beat the remaining butter, treacle and sugar with the eggs, then fold in the flour, cinnamon, bicarb, ¼ tsp salt, the dates and their soaking liquid, and the apples. Spoon the batter into the prepared dishes and bake for 25-30 mins until risen and firm. Leave to cool for 5 mins.
step 4
Gently reheat the toffee sauce over a low heat until warm. Prick the warm puddings all over with a skewer and pour over the warm sauce. Serve with cream or scoops of ice cream.
