As the leaves turn golden and orange,
As the nights turn darker and colder,
And as your fingers and toes become numb,
You know that Autumn has arrived.
Squash and pears all come into season,
As Guy Fawkes performs his treason.
As the Halloween witches are cackling,
Autumn has arrived
Sorry about that, a poetic spell just swept me away!
Love apples? Love toffee? Love cake?
If all of the above are yes, This is going to blow your mind.
Sweet yet tart apples swimming in a buttery toffee sauce topped with a brown sugar cake. You know it is going to be good.
You may have school memories of Eve's pudding, good or bad. Mine were bad....
Egg-less sponge which stuck to the roof of your mouth sitting on top of sickly sweet apple puree. Yuck!
My Mums were good...
Light and buttery sponge on top of slightly soft apples. Yum!
But not as good as the ones I made today.
You will not be able to eat another 'normal' Eve's pudding again. So soft and light, sticky and toffee-like.
The pudding is really easy to make even though there are a few steps to follow.
Also, the puddings can be served in two difference ways; either flipped upside-down on to a plate or served in the ramekin it was cooked in. Both ways are great but I prefer mine flipped out. It lets the buttery, toffee sauce soak into the brown sugar sponge making it even more irresistible!
The sauce just soaks up into the buttery, eggy sponge which it just amazing. The apple pieces still have texture and bite but yet are soft and tender. The toffee sauce also soaks into the apple a bit giving the apples a 'so good' taste.
These puddings are great for a family get-together or a comforting pudding.
|The view from our soon-to-be kitchen!|
Going to Holland tomorrow until Friday, going to be trying lots of new and exciting foods!
Toffee Apple Eve's Pudding
Posted by Eve
Posted by Eve
Makes 5 puddings
- 1 Small sweet apple like Pink Lady
- 1 Small cooking apple like Granny Smith
- 25g Salted butter
- 50g Light soft brown sugar
- 50g Butter, at room temperature
- 25g Caster sugar
- 25g Light soft brown sugar
- 1 egg
- 50g Self-raising flour
- 1/2 tsp. Baking powder
- Peel, core and cut the apples into small cubes, about 1 cm.
- Put 50g of light soft brown sugar into a heavy based saucepan with 2 tbsp. water. Heat on a low heat until the sugar is melted, don't stir the sugar, just swirl the pan to mix. Cook until a warm golden colour, not burnt!
- Add the 25g of butter. Now, using a spoon, mix the butter well into the sugar mix, careful not to burn yourself. Add the apples and cook for five minutes until very slightly soften.
- Remove the apples from the syrupy sugar and divide equally between 5 220ml capacity ramekins. Put the leftover syrup back on the heat and boil down until thicker; 2-3 minutes. Pour the syrup over the apples. Leave to cool at room temperature, don't refrigerate!
- Preheat the oven to 170c/ 150c fan/ gas mark 3 and grease the top half of the ramekins where the sponge will go with some butter.
- Divide the now cooled apple mixture into ramekins equally and smooth the surface.
- For the sponge, put the butter and sugars into a large bowl and beat with a hand-held mixer or wooden spoon until pale and light in texture and colour.
- Break the egg into a cup and whisk with a fork to break it up. Slowly add the egg to the butter and sugar mixture, beating all the time.
- Sieve in the flour and baking powder and fold in. Using an ice-cream scoop or two spoons, divide the sponge mixture between the ramekins on top of the apples.Smooth the surface with a knife.
- Bake for 30 minutes until the sponge has risen and is golden. Leave to cool for 5-10 minutes before serving in the ramekin or turned out on to a plate.
You can prepared the apple mixture up to a day ahead, store in the refrigerator and bring up to room temperature before proceeding with the recipe. The puddings are best enjoy on the day of baking but leftovers can be stored in the fridge for up to 1 day.