Equipment
Ingredients
Toffee Apple Base
- 600 g baking apples, peeled, cored, and thickly sliced
- 50 g unsalted butter
- 100 g dark brown sugar
- 60 ml heavy cream
- 5 ml vanilla extract
- 1 g salt
Sponge Topping
- 120 g unsalted butter, softened at room temperature
- 120 g caster sugar
- 2 eggs, room temperature
- 5 ml vanilla extract
- 120 g all-purpose flour
- 6 g baking powder
- 30 ml whole milk, room temperature
Nutrition (per serving)
Method
Preheat the oven to 180C/350F. Lightly grease a 1.5-liter baking dish.
Using a peeler and knife, peel, core, and thickly slice the apples.
Melt the 50g of butter and dark brown sugar in a saucepan over medium heat until bubbling. Carefully stir in the heavy cream, salt, and 5ml vanilla extract to form a smooth toffee sauce.
Add the sliced apples to the saucepan and simmer gently for 5 minutes until they just begin to soften. Pour the hot apple and toffee mixture into the base of the prepared baking dish.
In a mixing bowl, use an electric mixer to cream the softened 120g of butter and caster sugar together until extremely pale and fluffy, about 3 to 4 minutes.
Beat the eggs into the creamed mixture one at a time, mixing well after each addition. Mix in the remaining 5ml of vanilla extract.
Add the all-purpose flour and baking powder. Using a spatula, gently fold the dry ingredients into the batter until no dry streaks remain, being careful not to overmix.
Stir the whole milk into the batter to loosen it slightly. The batter should fall easily from a spoon.
Spoon the sponge batter evenly over the hot toffee apple base in the baking dish, smoothing the top gently with your spatula.
Bake in the preheated oven at 180C/350F for 35 to 40 minutes. The sponge should be well-risen, deep golden brown, and spring back when lightly touched.
Remove from the oven and let the pudding rest for 5 to 10 minutes before serving. This allows the toffee sauce to thicken slightly and prevents mouth burns.
Chef's Notes
- For the best texture, ensure all sponge ingredients (butter, eggs, milk) are at true room temperature. Cold eggs will curdle the creamed butter mixture, resulting in a heavier sponge.
- Bramley apples are traditional for British puddings as they break down into a fluffy puree, but Granny Smiths hold their shape better. Choose your apple based on whether you prefer distinct apple pieces or a softer compote layer.
- If your batter does curdle when adding the eggs, adding a tablespoon of your measured flour alongside the second egg can help re-emulsify the mixture.
- Pouring the batter over hot toffee apples is a crucial trick. The heat from the base kickstarts the cooking of the underside of the sponge, ensuring a light texture and preventing the batter from sinking into the sauce.
Storage
Refrigerator: 3 days — Cover tightly to prevent the sponge from drying out.
Freezer: 1 month — Freeze in individual airtight containers.
Reheating: Microwave individual portions for 30-40 seconds until hot, or reheat the whole covered dish in a 160C/320F oven for 15-20 minutes.
