Easy Sticky Toffee, Apple and Cognac Pudding |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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A decadant and very easy All-In-One sticky toffee pudding - just put all the ingredients into your food processor and whizz it all up together! This is a lovely lighter version of the traditional & very rich sticky toffee pudding - but is still gooey & very sinful! If you cannot get hold of Golden Syrup, use Maple Syrup or Honey instead - it will be a different flavour but still very yummy! Turn out to serve & it is delicious with vanilla ice cream, creme fraiche or chantilly cream. This makes a great Alternative Christmas Pudding for those who are not keen on the Traditional Pud! Bring to the table and flambe with cognac! Ingredients:
200 g stoned dates |
100 g shelled walnuts or 100 g shelled pecans |
2 dessert apples, peeled, cored & chopped |
3 tablespoons golden syrup |
4 tablespoons cognac |
100 g butter, cut into cubes |
2 eggs, beaten |
140 g soft brown sugar |
170 g self-raising flour |
1 teaspoon bicarbonate of soda |
180 g soft brown sugar |
100 g butter |
6 tablespoons double cream |
50 g walnuts, roughly chopped or 50 g pecans |
Directions:
1. Heat oven to 160C or 320°F.
2. Whizz up the dates in a food processor until chopped up a little and then add the walnuts or pecans, apple, golden syrup & cognac. Pulse a few times until coarsely chopped & mixed together, but still chunky.
3. Add the butter, eggs & sugar & pulse a few times to combine.
4. Finally, add the flour & bicarbonate of soda & keep pulsing until everything comes together & is mixed well.
5. Butter a 1.5 litre pudding basin & tip in all the mixture.
6. Smooth and level the top & bake in the pre-heated oven for 1 hr 20 mins or 1 hr 30 mins or until a skewer inserted comes out almost clean.
7. While the pudding is baking, make the toffee sauce; tip the sugar into a saucepan and add the butter & the cream. Bring to a rapid boil & then simmer until the sugar is dissolved & the mixture has thickened & is caramel in colour.
8. To serve, turn out the pudding and place the walnuts or pecans over the top of the pudding & pour over the toffee sauce; place pudding under a grill and cook until the sauce is bubbling.
9. Serve with Ice Cream, Creme fraiche or Chantilly Cream.
10. FREEZER:.
11. Make the pudding ahead of time and freeze in the pudding container for up to 1 month. To reheat, defrost & cook in the microwave for 8-10 minutes on medium.Make the toffee sauce and serve as before.
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