Toffee Apple Sponge pudding
Ahhh… pudding. The word just conjures up sugary smiles and soft hugs. The moment I stepped into the kitchen when the pud was in the oven. A thought came to my head: “This is what my kitchen will smell like when I have my own children”.
A pudding is such an unpretentious dish. There is no fussing about. It is not as technical binding as a choux pastry or nerve-wrecking as a delicate soufflé. What you see is what you get when it came to pudding. If Jamie is the Naked Chef, this pudding is the Naked Dessert. One simply pops it out and lavishes it with lovely sweet sauce.
In this recipe, the apple went perfectly well with the toffee sauce. In fact, it was so good that I gobbled one up seconds after shooting the lovelies. Pudding and tea. Nothing beats that, really.
Toffee Apple Sponge Pudding
Adapted from Simon Rimmer
For the sponge
113g unsalted butter, room temperature
75g golden caster sugar
2 eggs, room temperature and beaten
100g self raising flour
splash of full fat milk
1/2 teaspoon stem ginger, chopped
125g Granny Smiths, peeled, cored and cubed
1 tablespoon sugar
For the Toffee Sauce
75g unsalted butter
75g soft dark brown sugar
75g double cream
50ml condensed milk
25ml rum, calvados, brandy or whiskey (optional)
Preheat oven to 180C.
To make the toffee sauce, bring all the sauce ingredients to a boil in a pan, stirring constantly to achieve a smooth sauce. It should be thick enough to coat the back of a spoon. Remove from heat and set aside to cool.
To make the sponge, cream the butter until smooth and creamy. Then gradually beat sugar in until pale and fluffy.
Add the eggs until it is fully incorporated.
Fold in the flour until it is just mixed. Add splashes of milk to loosen the mixture until it is of dropping consistency. Fold in the ginger.
Place the apples and sugar into a pan and cook for 4-5 minutes, until the sugar has dissolved and the apple cubes have softened.
Spoon a little of the toffee sauce into 4 dariole moulds. Divide the apple cubes equally among the moulds, and then spoon in the sponge mixture.
Place the dariole moulds into a deep roasting tray. Pour enough boiling water into the tray to reach halfway up to the sides of the dariole moulds. Cover the tray with aluminium fold, then transfer tray to the oven and cook for 25 minutes or until the sponge is pale golden brown.
To serve, turn out each sponge pudding onto individual serving plates and drizzle toffee sauce around the pudding.
When adding the eggs to the mixture, take care that they are not added too quickly or the mixture will curdle. For best results, add beaten eggs 1 tablespoon at a time to the mixture.
When adding flour to the mixture, be careful not to over-mix as the gluten in the flour will strengthen and make a tough cake.
Always scrape the bottom and the sides of the bowl to make sure every bit has been incorporated into the mixture.