Toffee Apple Self Saucing Pudding by @ravneeteats

1h

6 servings

🧈

150 g

Unsalted butter

🍬

120 g

Caster sugar

🍎

250 g

Bramley apples

🥚

2

Eggs

🌾

150 g

Self-raising flour

🧂

0.3 g

Salt

🪵

1 ml

Ground cinnamon

🥛

30 ml

Whole milk

🧃

400 ml

Cloudy apple juice

🌽

25 g

Cornflour

🍬

60 g

Dark brown sugar

  1. Preheat

    Preheat the oven to 180°C, 160°C fan, or gas mark 4.

  2. Beat
    • unsalted butter
    • caster sugar

    Beat the softened unsalted butter and caster sugar together until light and creamy.

  3. Peel
    • Bramley apples

    Peel and core the Bramley apples.

  4. Chop
    • Bramley apples

    Chop the Bramley apples into approximately 2.5 cm chunks.

  5. Spread
    • Bramley apples

    Spread the chopped Bramley apples evenly over the base of the 20 cm closed-bottom cake tin or baking dish.

  6. Add
    • eggs
    • Unsalted butter

    Add the lightly beaten eggs to the butter mixture and beat until combined.

  7. Add
    • self-raising flour
    • fine salt
    • Unsalted butter

    Add the self-raising flour, fine salt, and ground cinnamon to the butter mixture.

  8. Pour
    • whole milk

    Pour in the whole milk and stir until a smooth, thick batter forms.

  9. Spoon
    • Bramley apples

    Spoon the batter evenly over the Bramley apples without mixing the layers.

  10. Warm
    • apple juice

    Warm the apple juice gently in the medium saucepan until warm but not boiling.

  11. Place
    • cornflour

    Place the cornflour in the medium heatproof bowl.

  12. Pour
    • apple juice
    • cornflour

    Pour the warm apple juice over the cornflour and whisk continuously until fully smooth.

  13. Layer
    • dark brown sugar

    Scatter the dark brown sugar in an even layer over the batter.

  14. Pour
    • apple juice
    • cornflour
    • dark brown sugar

    Pour the warm apple juice mixture evenly over the dark brown sugar layer.

  15. Place

    Place the filled cake tin or baking dish on the baking tray.

  16. Bake

    Bake for 35 minutes until a skewer inserted into the cake layer comes out clean.

  17. Serve
    • custard or cream

    Rest the pudding for 5 minutes, then serve warm with custard or cream if desired.

Toffee Apple Self Saucing Pudding by @ravneeteats

1h

6 servings

🧈

150 g

Unsalted butter

🍬

120 g

Caster sugar

🍎

250 g

Bramley apples

🥚

2

Eggs

🌾

150 g

Self-raising flour

🧂

0.3 g

Salt

🪵

1 ml

Ground cinnamon

🥛

30 ml

Whole milk

🧃

400 ml

Cloudy apple juice

🌽

25 g

Cornflour

🍬

60 g

Dark brown sugar

Preparation Steps

  1. Step 1/17

    Preheat the oven to 180°C, 160°C fan, or gas mark 4.

  2. Step 2/17

    Beat the softened unsalted butter and caster sugar together until light and creamy.

    🧈unsalted butter
    🍬caster sugar
    🥣mixing bowl

  3. Step 3/17

    Peel and core the Bramley apples.

    🍎Bramley apples
    🔪vegetable peeler
    🔪knife
    🪵chopping board

  4. Step 4/17

    Chop the Bramley apples into approximately 2.5 cm chunks.

    🍎Bramley apples
    🔪knife
    🪵chopping board

  5. Step 5/17

    Spread the chopped Bramley apples evenly over the base of the 20 cm closed-bottom cake tin or baking dish.

    🍎Bramley apples
    🍰20 cm closed-bottom cake tin or baking dish

  6. Step 6/17

    Add the lightly beaten eggs to the butter mixture and beat until combined.

    🥚eggs
    🥣mixing bowl

  7. Step 7/17

    Add the self-raising flour, fine salt, and ground cinnamon to the butter mixture.

    🌾self-raising flour
    🧂fine salt
    🪵ground cinnamon
    🥣mixing bowl
    🥄measuring spoons

  8. Step 8/17

    Pour in the whole milk and stir until a smooth, thick batter forms.

    🥛whole milk
    🥣mixing bowl
    🥄wooden spoon

  9. Step 9/17

    Spoon the batter evenly over the Bramley apples without mixing the layers.

    🍎Bramley apples
    🍰20 cm closed-bottom cake tin or baking dish
    🥄wooden spoon

  10. Step 10/17

    Warm the apple juice gently in the medium saucepan until warm but not boiling.

    🧃apple juice
    🍲medium saucepan

  11. Step 11/17

    Place the cornflour in the medium heatproof bowl.

    🌽cornflour
    🥣medium heatproof bowl

  12. Step 12/17

    Pour the warm apple juice over the cornflour and whisk continuously until fully smooth.

    🧃apple juice
    🌽cornflour
    🥣medium heatproof bowl
    🥄whisk

  13. Step 13/17

    Scatter the dark brown sugar in an even layer over the batter.

    🍬dark brown sugar
    🍰20 cm closed-bottom cake tin or baking dish

  14. Step 14/17

    Pour the warm apple juice mixture evenly over the dark brown sugar layer.

    🧃apple juice
    🌽cornflour
    🍬dark brown sugar
    🍰20 cm closed-bottom cake tin or baking dish

  15. Step 15/17

    Place the filled cake tin or baking dish on the baking tray.

    🍰20 cm closed-bottom cake tin or baking dish
    🍳baking tray

  16. Step 16/17

    Bake for 35 minutes until a skewer inserted into the cake layer comes out clean.

    🍳baking tray
    🍢skewer

  17. Step 17/17

    Rest the pudding for 5 minutes, then serve warm with custard or cream if desired.

    🍮custard or cream
    🍰20 cm closed-bottom cake tin or baking dish

Composition

Ingredients

Types

Dairy, Sweeteners, Fruits, Eggs, Grains, Baking, Spices

Ingredients

Unsalted butter, Caster sugar, Bramley apples, Eggs, Self-raising flour, Salt, Ground cinnamon, Whole milk, Cloudy apple juice, Cornflour, Dark brown sugar

Notes

Unsalted butter (softened), Bramley apples (2-3 apples, roughly 250g once peeled and cored), Eggs (lightly beaten), Salt (fine salt), Cloudy apple juice (or regular apple juice), Cornflour (cornstarch if in the US)

Allergens

Milk, Eggs, Gluten, Wheat, Corn

Dietetics

Dietary regimen

Vegetarian

Calories

455 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 71g, Sugars: 48g, Fat: 15g, Saturated fat: 9g, Fiber: 3g

Nutritional Information

Minerals

Calcium: 70mg, Iron: 1.5mg, Potassium: 180mg, Sodium: 150mg

Vitamins

Vitamin C: 4mg, Vitamin A: 180µg, Vitamin D: 0.5µg

Preparation

Time Information

Preparation

25 minutes

Cooking

35 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

17 steps

Equipments

Utensils

20 cm closed-bottom cake tin or baking dish, baking tray, medium saucepan, medium heatproof bowl, mixing bowl, wooden spoon, whisk, vegetable peeler, knife, chopping board, measuring spoons, skewer

Appliances

Oven, Stand mixer, Stove

Type

Type

Type Of Dish

Dessert

Occasions

Autumn, Thanksgiving, Christmas, Family dinner, Afternoon tea

Origin

Source

Platform

instagram

Original Creator

@ravneeteats

Origin

Cuisine

British, English

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Soft, Moist, Tender, Saucy, Sticky

Flavors

Sweet, Buttery, Caramelized, Fruity, Spiced, Apple

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer because the pudding contains eggs and milk), fridge : 3 days (Cool completely before refrigerating,Store in an airtight container,Reheat until piping hot before serving), freezer : 2 months (Freeze in airtight portions,Thaw overnight in the fridge,Reheat gently in the oven or microwave)