Toffee Apple Sponge Pudding
Get ready to fall in love with this indulgent ginger and apple sponge pudding. A delightful combination of fluffy sponge, sweet apples, and a luscious calvados-infused caramel sauce, this dessert is a comforting treat that will warm your heart with every bite. Rich, comforting, and oh-so-satisfying, it's the perfect way to end any meal on a high note.
— Constant Cookbook
Ingredients
- 225g/8oz unsalted butter
- 225g/8oz golden caster sugar
- 4 free-range eggs
- 200g/7oz self-raising flour
- splash full-fat milk
- 1 tsp stem ginger
- 250g/9oz cooking apples
- 2 tbsp sugar
- 150g/5½oz butter
- 150g/5½oz soft dark brown sugar
- 150ml/5½fl oz double cream
- 100ml/3½fl oz condensed milk
- 50ml/2fl oz calvados
- ready-made custard
Instructions
- Preheat the oven to 180C/350F/Gas 4.
- For the sponge, beat the butter and sugar together in a mixing bowl until pale and fluffy.
- Crack in the eggs, one at a time, beating each egg into the mixture until fully incorporated before adding the next.
- Fold in the flour until well combined. Add a splash of milk to loosen the mixture, as necessary. (NB: The mixture should be of dropping consistency.) Fold in the ginger.
- Place the chopped apples and sugar into a pan and cook for 4-5 minutes, or until the sugar has dissolved and is bubbling and the apple has softened.
- For the sauce, bring all of the sauce ingredients to the boil in a pan, stirring constantly to form a smooth sauce that is thick enough to coat the back of a spoon. Remove from the heat and set aside to cool slightly.
- Spoon a little of the sauce into eight dariole moulds. Divide the cooked apple equally among the moulds, then spoon over the sponge mixture.
- Place the dariole moulds into a large, deep-sided roasting tray. Pour enough boiling water into the roasting tray to reach halfway up the sides of the dariole moulds. (NB: This is called a bain-marie.) Cover the tray with aluminium foil, then transfer to the oven and cook for 25 minutes, or until the sponge has risen and is pale golden-brown.
- Turn out one sponge pudding onto each of six serving plates. Drizzle any remaining sauce around the edge of the plates. Drizzle the custard over the sponge puddings.
Cook Time
1H
Prep Time
PT30M
Yield
Makes 8 puddings
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