Cooking Instructions
1.
Preheat the oven to 180°C/160°C fan. Grease 8 individual pudding basins with butter.
2.
Put the
butter (100 g)
,
sugar (175 g)
,
eggs (2)
,
flour (225 g)
,
baking powder (4 g)
,
bicarbonate of soda (5 g)
and
treacle (65 g)
into a large bowl. Beat using an electric handheld whisk for around 30 seconds. Add the
milk (275 mL)
, then whisk again until smooth and combined. Fold in the
apples (2)
.
3.
Divide the mixture between the pudding basins – be careful not to overfill, as the puddings will rise. Place the basins onto a baking sheet, then carefully lift into the oven. Bake for 35 minutes, or until the puddings are well risen and springy in the centre.
4.
When the puddings are nearly ready, gently heat the
sticky toffee sauce (1 bottle)
in a pan until runny.
5.
To remove the puddings from the basins, hold the basin in one hand using a clean tea towel. With your other hand, gently run a butter knife around the edge of the pudding to separate it from the basin, then very carefully tip out onto a serving dish. Pour some of the warm sticky toffee sauce over each, and serve with cream or ice cream.