Ingredients for Easy Sticky Toffee Apple And Cognac Pudding
- 200g pitted dates
- Walnuts
- Dessert Apples
- 75g golden syrup
- 2 tbsp cognac
- 100g softened butter
- 2 large eggs
- Soft Brown Sugar
- Self Raising Flour
- 1 tsp bicarbonate of soda
- Double Cream
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How to Make Easy Sticky Toffee Apple And Cognac Pudding
- Preheat oven to 160°C (320°F).
- In a food processor, combine 200g pitted dates, 50g walnuts or pecans, 1 large apple (cored and roughly chopped), 100ml golden syrup (or maple syrup/honey), and 2 tbsp cognac. Pulse until coarsely chopped and mixed.
- Add 100g softened butter, 2 large eggs, and 100g granulated sugar. Pulse until well combined.
- Add 100g self-raising flour and 1 tsp bicarbonate of soda. Pulse until just combined. Do not overmix.
- Grease and flour a 1.5-litre pudding basin.
- Pour the batter into the prepared basin, smooth the top, and bake for 70-80 minutes, or until a skewer inserted into the center comes out almost clean.
- Meanwhile, prepare the toffee sauce: In a saucepan, combine 75g golden syrup, 75g granulated sugar, and 50ml water. Bring to a rapid boil, then reduce heat and simmer until the sugar dissolves and the mixture thickens into a caramel color (about 10-15 minutes).
- To serve, carefully turn the pudding out onto a serving plate. Top with extra walnuts or pecans and generously pour the warm toffee sauce over the pudding.
- Place the pudding briefly under a broiler to lightly caramelize the sauce.
- Serve immediately with vanilla ice cream, crème fraîche, or chantilly cream.
- To freeze: Prepare the pudding ahead of time and freeze in an airtight container for up to 1 month. To reheat, thaw completely and microwave for 8-10 minutes on medium power.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
244g
Fat
84g
Carbs
29g
