Why not try this delicious apple pudding with toffee sauce from Ruth Wassel this weekend.
"This is a simplier way of making an apple pie, without having to roll pastry, that makes a light and tasty pudding delicious with toffee sauce" – Ruth Wassel
- 250g /8.8oz plain flour
- 1 teaspoon baking powder
- 125g/ 4.4oz butter
- 125g golden caster sugar
- 1 lemon, zest
- 2 medium eggs
- 320g/ 11.2-350g/12.3 cooking apples, peeled and chopped
- 2 tablespoons caster sugar
For the toffee sauce
- 150ml/ 5fl oz cream
- 110g/ 3.8oz dark brown sugar
- 30g/ 1oz butter
- To begin, preheat the oven to 180°C/gas mark 4 (160°C for fan assisted ovens) and butter a 26cm pie dish.
- Sieve the flour and baking powder into a bowl. Add the butter and rub in with your fingers until you have a fine breadcrumb-like mix. Stir in the golden caster sugar and lemon zest.
- Next, beat the eggs in a measuring jug and add enough milk to bring the liquid up to 250ml in total.
- Pour this into the dry ingredients and mix to form a soft dough. Spread half the dough mixture into the pie dish.
- Scatter over the diced apples then sprinkle with one tablespoon of caster sugar. Spread the rest of the dough over the apples and finish with a sprinkle of the remaining sugar. Bake for 40-45 minutes until golden and a skewer comes out clean.
- While the pudding is baking, make the toffee sauce. Add all the sauce ingredients to a saucepan and allow to melt together. Stir well and simmer for about four minutes. This sauce will thicken as it cools and keeps well for up to a week in the fridge.
- To serve, divide the pudding into portions and pour over the toffee sauce.
Tip: Add ½ teaspoon of ground cloves for extra warmth.