Name: Sticky toffee apple puddings
Total time: 2100 s
Yield: 8
Ingredients: 100 gram butter; 175 gram soft light brown muscovado sugar; 2 egg; 225 gram self-raising flour; 1 teaspoon baking powder; 1 teaspoon bicarbonate of soda; 3 tablespoon dark treacle; 275 millilitre milk; 2 apple; 1 bottle sticky toffee sauce

Step 1

Preheat the oven to 180°C/160°C fan. Grease 8 individual pudding basins with butter.

Step 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) .

Step 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.

Step 4

When the puddings are nearly ready, gently heat the sticky toffee sauce (1 bottle) in a pan until runny.

Step 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.

Sticky toffee apple puddings

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