Equipment
Ingredients
Toffee Apple Base
- 450 g granny smith apples, peeled, cored, and cut into 2cm dice
- 50 g unsalted butter
- 100 g light brown sugar, packed
- 50 ml heavy cream
- 2 g fine sea salt
Vanilla Sponge
- 120 g unsalted butter, softened to room temperature
- 120 g caster sugar
- 2 eggs, room temperature
- 5 ml vanilla extract
- 120 g self-raising flour
- 30 ml whole milk, room temperature
Nutrition (per serving)
Method
Preheat the oven to 180°C (350°F). Lightly grease your 20cm baking dish with a small amount of extra butter.
In a saucepan over medium heat, melt the 50g of butter and light brown sugar together. Stir gently until the sugar has dissolved and the mixture begins to bubble.
Pour the heavy cream and salt into the boiling sugar mixture. Simmer for 1 minute to create a smooth toffee sauce, then carefully fold in the diced apples to coat them in the hot toffee.
Transfer the toffee apple mixture into the prepared baking dish, spreading it out into an even layer. Set aside.
In a mixing bowl, cream the softened butter and caster sugar together using an electric mixer until the mixture is pale, light, and fluffy.
Beat the eggs in one at a time, incorporating fully before adding the next. Add the vanilla extract with the second egg.
Using a spatula, gently fold the self-raising flour into the wet mixture until no dry streaks remain. Avoid overmixing.
Stir the milk into the batter. This will loosen the mixture to a soft dropping consistency, making it easier to spread over the apples.
Spoon the sponge batter over the toffee apples in the baking dish. Spread it gently with the back of a spoon or spatula to cover the fruit completely.
Bake in the preheated oven for 35 to 40 minutes, or until the sponge is well risen, golden brown, and springs back when pressed lightly in the center.
Remove the pudding from the oven and allow it to rest for 5 to 10 minutes before serving. This lets the hot toffee cool slightly and thicken.
Chef's Notes
- Always choose a tart baking apple like Granny Smith or Bramley. Their natural acidity provides essential contrast to the very sweet toffee sauce.
- Do not slice the apples too thinly; large 2cm dice ensure the fruit retains some structural integrity rather than turning into applesauce under the sponge.
- If you notice the top of the sponge browning too quickly before the center is cooked, loosely tent the baking dish with aluminum foil for the final 10 minutes of baking.
- For the best texture, serve this pudding warm shortly after baking. If making ahead, underbake by about 3 minutes so it does not dry out when reheated.
Storage
Refrigerator: 3 days — Cover tightly with food wrap to prevent the sponge from drying out.
Freezer: 1 month — Freeze in individual airtight containers. Texture of apples may soften slightly upon thawing.
Reheating: Microwave individual portions for 30-45 seconds until warm, or reheat the entire dish covered with foil in a 160C oven for 15 minutes.
