Toffee Apple Self Saucing Pudding by @ravneeteats

1h

6 servings

🧈

150 g

Unsalted butter

🍬

120 g

Caster sugar

🍎

250 g

Bramley apples

🥚

2 large eggs

Eggs

🌾

150 g

Self-raising flour

🧂

0.3 g

Fine salt

🪵

0.7 g

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, or 160°C fan.

  2. Grease
    • unsalted butter

    Grease a 20 cm cake tin with a closed bottom and place it on a baking tray.

  3. Peel
    • Bramley apples

    Peel and core 250 g Bramley apples.

  4. Chop
    • Bramley apples

    Chop the apples into approximately 2.5 cm chunks and spread them evenly over the base of the cake tin.

  5. Beat
    • unsalted butter
    • caster sugar

    Beat 150 g softened unsalted butter with 120 g caster sugar until light and combined.

  6. Beat
    • eggs
    • Unsalted butter

    Gradually beat 2 lightly beaten eggs into the butter mixture.

  7. Add
    • self-raising flour
    • fine salt

    Add 150 g self-raising flour, a pinch of fine salt, and 1/4 teaspoon ground cinnamon to the bowl.

  8. Pour
    • whole milk

    Pour in 30 ml whole milk and stir just until a smooth batter forms.

  9. Spoon
    • Bramley apples

    Spoon the batter evenly over the apple pieces without pressing it down.

  10. Warm
    • apple juice

    Gently warm 400 ml apple juice in a saucepan until hot but not boiling.

  11. Place
    • cornflour

    Place 25 g cornflour in a medium heatproof bowl.

  12. Pour
    • apple juice
    • cornflour

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

  13. Scatter
    • dark brown sugar

    Scatter 60 g dark brown sugar evenly over the batter.

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

    Slowly pour the apple juice mixture evenly over the brown sugar and batter.

  15. Bake

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

  16. Serve

    Rest the pudding for 5 minutes and 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 large eggs

Eggs

🌾

150 g

Self-raising flour

🧂

0.3 g

Fine salt

🪵

0.7 g

Ground cinnamon

🥛

30 ml

Whole milk

🧃

400 ml

Cloudy apple juice

🌽

25 g

Cornflour

🍬

60 g

Dark brown sugar

Preparation Steps

  1. Step 1/16

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

  2. Step 2/16

    Grease a 20 cm cake tin with a closed bottom and place it on a baking tray.

    🧈unsalted butter
    🍰20 cm cake tin
    🍳baking tray

  3. Step 3/16

    Peel and core 250 g Bramley apples.

    🍎Bramley apples
    🔪vegetable peeler
    🔪knife
    🪵chopping board

  4. Step 4/16

    Chop the apples into approximately 2.5 cm chunks and spread them evenly over the base of the cake tin.

    🍎Bramley apples
    🔪knife
    🪵chopping board
    🍰20 cm cake tin

  5. Step 5/16

    Beat 150 g softened unsalted butter with 120 g caster sugar until light and combined.

    🧈unsalted butter
    🍬caster sugar
    🥣mixing bowl

  6. Step 6/16

    Gradually beat 2 lightly beaten eggs into the butter mixture.

    🥚eggs
    🥣mixing bowl
    🥄whisk

  7. Step 7/16

    Add 150 g self-raising flour, a pinch of fine salt, and 1/4 teaspoon ground cinnamon to the bowl.

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

  8. Step 8/16

    Pour in 30 ml whole milk and stir just until a smooth batter forms.

    🥛whole milk
    🥣mixing bowl
    🥄wooden spoon

  9. Step 9/16

    Spoon the batter evenly over the apple pieces without pressing it down.

    🍎Bramley apples
    🥣mixing bowl
    🥄wooden spoon
    🍰20 cm cake tin

  10. Step 10/16

    Gently warm 400 ml apple juice in a saucepan until hot but not boiling.

    🧃apple juice
    🍲saucepan

  11. Step 11/16

    Place 25 g cornflour in a medium heatproof bowl.

    🌽cornflour
    🥣medium heatproof bowl

  12. Step 12/16

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

    🧃apple juice
    🌽cornflour
    🥣medium heatproof bowl
    🥄whisk

  13. Step 13/16

    Scatter 60 g dark brown sugar evenly over the batter.

    🍬dark brown sugar
    🍰20 cm cake tin

  14. Step 14/16

    Slowly pour the apple juice mixture evenly over the brown sugar and batter.

    🧃apple juice
    🌽cornflour
    🍬dark brown sugar
    🥣medium heatproof bowl
    🍰20 cm cake tin

  15. Step 15/16

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

    🍰20 cm cake tin
    🍳baking tray
    🍢skewer

  16. Step 16/16

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

    🍰20 cm cake tin

Composition

Ingredients

Types

Dairy, Sweeteners, Fruit, Eggs, Grains, Baking, Seasonings, Spices, Thickeners

Ingredients

Unsalted butter, Caster sugar, Bramley apples, Eggs, Self-raising flour, Fine 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), Cloudy apple juice (or regular apple juice), Cornflour (or cornstarch if in the US)

Allergens

Milk, Egg, Gluten, Wheat, Corn

Dietetics

Dietary regimen

Vegetarian

Calories

448 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 68g, Sugars: 47g, Fat: 17g, Saturated Fat: 10g, Fibre: 3g

Nutritional Information

Minerals

Calcium: 64mg, Iron: 1.5mg, Potassium: 220mg, Sodium: 125mg

Vitamins

Vitamin A: 280µg, Vitamin C: 5mg, Vitamin B12: 0.4µg

Preparation

Time Information

Preparation

25 minutes

Cooking

35 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

20 cm cake tin, baking tray, 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, Sunday Lunch, Family Dinner

Origin

Source

Platform

instagram

Original Creator

@ravneeteats

Origin

Cuisine

British, English

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Soft, Tender, Saucy, Sticky, Moist

Flavors

Sweet, Buttery, Caramelized, Fruity, Spiced

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours because the pudding contains dairy and eggs), fridge : 3 days (Cool completely before storing,Store in an airtight container,Reheat individual portions until piping hot), freezer : 2 months (Cool completely before freezing,Store in a freezer-safe airtight container,Thaw overnight in the refrigerator before reheating)