By Olivia Chapple
Toffee apple self saucing pudding
Quick pudding that can be prepped the night before.
Prepare the apples and make the cake mixture, assemble and cover then leave in the fridge over night.
Let the pudding come up to room temp before adding the sugar ontop, hot apple juice mixture and then bake as per instructions.
Updated at: Tue, 19 Dec 2023 09:23:56 GMT
Nutrition balance score
Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
33
High
Nutrition per serving
Calories378.8 kcal (19%)
Total Fat17.2 g (25%)
Carbs55 g (21%)
Sugars35.3 g (39%)
Protein4 g (8%)
Sodium276 mg (14%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Grease a 20cm (8in) baking dish
Step 2
Preheat the oven to 180C/ 160C fan / gas mark 4. Start by beating the butter and caster sugar together in a stand mixer, or by hand.
Step 3
Peel the apples, core them and chop them into chunks, roughly 2 ½ cm. Place these in an ovenproof dish - there should be enough to cover the base. Add the egg to the butter mixture and beat, then add the flour, salt and cinnamon.
Step 4
Pour in the milk and stir together to form a batter, then spoon the batter over the apples.
Step 5
Warm the apple juice gently in a saucepan and put the cornflour into a medium heatproof bowl. When the apple juice is warm, pour it over the cornflour and stir continuously until thoroughly mixed.
Step 6
Scatter the dark brown sugar in a layer over the top of the batter in the dish. Evenly pour over the warmed apple juice mix, then place the dish on a baking tray.
Step 7
Bake for 35 mins, or until a skewer inserted into the cake part comes out clean. (If the skewer goes all the way to the bottom, it will touch the sauce.)
Step 8
Take out of the oven and serve warm with generous amounts of custard/ cream. ENJOY
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