Dessert: Upside Down Toffee Apple Pudding

D e s s e r t : U p s i d e D o w n T o f f e e A p p l e P u d d i n g



35g butter, 35g caster sugar, 50g light soft brown sugar, 4 cox eating apples, peeled, cored and sliced in 1cm/½in wedges, 200g golden syrup, 60g whipping cream.

For the Sponge

175g salted butter, softened, 175g light soft brown sugar, 175g self-raising flour, ½ tsp cinnamon, ¼ tsp nutmeg, ½ tsp ground ginger, 3 free-range eggs, at room temperature, A few drops of vanilla extract

How to Make It

  • Make the sauce in a large heavy based pan (approx 20-25cm in diameter). Melt the butter, caster sugar, soft brown sugar and syrup together until bubbling and smooth. Add the cream and bring to the boil once more.
  • Prepare the apples by peeling, cutting into quarters and removing the cores. Cut each quarter into halves. Carefully place in the base of the pan, try not to touch the hot sauce!
  • To make the sponge, cream together the butter and brown sugar using an electric hand-whisk until soft, light and creamy. Beat the eggs together and gradually add them to the butter mixture, beating well between each addition.
  • Add the flour, spices and vanilla to the butter and egg mixture and mix together to form a batter. Carefully spoon over the apples (it is best to do in small amounts) and bake in a preheated over 175oc for 35-40 minutes (or until the centre is springy to the touch).
  • Allow to cool slightly then turn out onto a large plate so the toffee mixture from the base is now on the top.

Serve with ice cream or clotted cream