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Toffee Apple Pudding

Be sure to use a big spoon and dig all the way down to the bottom of the baking dish, right through the cakey layer, to scoop up the tender apple slices and gooey caramel sauce when you serve this delicious ‘pudding’ (read: dessert)! This is such fun to make, although the technique seems questionable: the apple slices are covered with a vanilla scented batter, then the dish is finished with a dousing of sugary hot water. Don’t be nervous when doing this, though it seems strange — it’s the magic step that produces the all-important caramel sauce. Graced with a trickle of cream or custard, this delicious ‘all-in-one’ dessert that is sure to tickle your fancy!

Toffee Apple Pudding

For the pudding:

5 oz. self-rising flour (1 cup plus 2 tbs.)
4 oz. golden caster sugar (1 cup plus 1 tbs.)
1 tbs. baking powder
3 oz. butter, melted (6 tbs.)
7 fl. oz. milk
1 egg, beaten
1 tsp. vanilla extract
2 apples, peeled, cored and sliced (use an ‘eating’ apple, such as Golden Delicious or Braeburn)

For the topping:

5 oz. dark brown sugar (¾ cup, lightly packed)
2 oz. chopped pecans (½ cup)

Heat the oven to 350°F and butter an 8-cup baking dish.

Tip the flour, sugar, and baking powder, along with a pinch of salt, into a large bowl. Mix together the butter, milk, egg, and vanilla extract, and stir into the dry ingredients to make a smooth batter. Arrange the apples in the bottom of the baking dish and top with the batter, smoothing until the apples are covered.

For the topping, pour 8 oz. boiling water over the sugar in a small bowl, and stir together until smooth. Pour the mixture over the batter in the dish, and top with the pecans. Bake for about 40 minutes, until the pudding has risen and is golden. Serve with heavy cream, warm custard, or vanilla ice cream.

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