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Ingredients
- 175g unsalted butter , softened
- 4 eating apples , 4, peeled, cored and cut into 2cm chunks
- 130g golden caster sugar
- 50g walnuts , toasted & roughly chopped
- 3 eggs , beaten
- 150g self-raising flour
TOFFEE SAUCE
- 175g light muscovado sugar
- 125g unsalted butter
- 200g crème fraîche
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Method
- Melt 25g butter in a large frying pan, add the apple chunks and cook until just tender and starting to turn golden. Add 1 tbsp sugar and continue to cook for a couple of minutes until the apples start to caramelise. Cool and add the walnuts.
- To make the sauce, tip all of the ingredients into a saucepan and cook until the butter and crème fraîché have melted. Bring to the boil and simmer for 2 minutes.
- Tip the apple and walnut mixture into a buttered 1.5 litre pudding basin. Pour a third of the toffee sauce over, set aside.
- Beat together the remaining butter and caster sugar until pale and creamy. Gradually add the beaten eggs, mixing well between each addition. Fold in the flour with a pinch of salt. Carefully spoon the mixture on top of the apples and spread level. Cover with a pleated sheet of baking parchment and foil, tie securely with string and trim off any excess paper and foil. Put the bowl in a large saucepan and pour boiling water around the bowl so that it comes halfway up the sides. Cover with a lid and steam for 11/2 hours, adding more water to the pan halfway though if needed.
- Rest the pudding for 2 minutes before turning out into a dish and serving with the remaining warm toffee sauce.
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