Toffee Apple Sponge Pudding

Rich steamed puddings featuring spiced sponge, softened apples, and a decadent toffee sauce served with warm custard.

Baking Vegetarian Dessert Apple Autumn

Estimated Nutrition

Calories

798.8

kcal / serving

6390.5 kcal total

Carbs

73.3g

per serving

586.1 g total

Fat

53.2g

per serving

425.2 g total

Protein

7.8g

per serving

62.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

225

Golden Caster Sugar

For the sponge

200

Self-Rising Flour

For the sponge

tbsp

Sugar

For the apples

150

Soft Dark Brown Sugar

For the sauce

Dairy

225

Unsalted Butter

For the sponge

piece

Egg

Free-range

Full-Fat Milk

Splash to loosen mixture

150

Butter

For the sauce

150

Double Cream

For the sauce

100

Condensed Milk

For the sauce

250

Custard

Ready-made, to serve

Fruits

250

Cooking Apple

Peeled, cores removed, and chopped

Liquids

Calvados

Optional apple brandy

Vegetables

tsp

Stem Ginger

From a jar

Method

Preheat the oven to 180°C.

Turn out the puddings and serve with remaining sauce and custard.

Place moulds in a roasting tray filled halfway with boiling water, cover with foil, and bake for 25 minutes.

Spoon sauce and apples into eight dariole moulds, then cover with the sponge mixture.

Boil the sauce ingredients in a pan while stirring until thick enough to coat a spoon.

Cook the chopped apples and sugar in a pan for 5 minutes until soft.

Fold in the flour, add a splash of milk if needed, then fold in the ginger.

Beat in the eggs one by one until fully incorporated.

Beat the butter and caster sugar in a bowl until pale and fluffy.