Apple and Ginger Sticky Toffee Pudding

Apple and Ginger Sticky Toffee Pudding

 This is actually my standard Sticky Toffee Pudding Recipe which I based on a recipe from Gary Pavitt - my former head chef at The White Horse, Richmond now owner of the New Orchard Cafe, Poole - with the addition of some nice seasonal apples and preserved stem ginger. The apples help to cut the sweetness a little but if you omit them and the ginger (adding more dried fruit to compensate), you get a yummy, classic Sticky Pud. 

(recipe by Sarah Wasserman)

For the Toffee base and Sauce base:

3oz Butter

6oz Soft dark brown sugar

3tbsp Golden syrup 

For the sauce:

Little squeeze of lemon juice

300ml Double cream

 

For the Pudding:

4-5 apples (peeled and sliced about 1.5cm thick)

2oz Butter

6oz Soft Dark brown sugar

6oz Self raising flour 

1tsp Ground ginger

1tsp Bicarbonate of Soda

2 eggs

1tsp Vanilla essence

3oz Chopped dried dates

2oz Sultanas

2oz Chopped preserved stem ginger

You will also need a greased oven-proof, ceramic dish. Mine was 10.5 inches(27cm) x 8 inches(20cm) and 2.5 inches (7cm) deep.

1) Put all the ingredients for the toffee base into a saucepan and heat gently until all the sugar has dissolved.

2) Take half the toffee and evenly coat the bottom of the dish with it.

3) Arrange the apple slices on top of the toffee.

4) Now start the pudding. Boil your kettle and pour half a pint of water into a measuring jug and add all the dried fruit and ginger. Then add the Bicarb.

5) Cream the butter and sugar until really smooth and the colour has changed from dark brown to a lighter toffee shade. 

6) Introduce the eggs one at a time and then the vanilla essence. 
7) Add the flour and ground ginger. 

8) Fold in the fruit, ginger, water and bicarb mix. Don't be worried if it looks quite wet. 

9) Bake in a preheated oven at 175c for about 45 minutes. If its still a bit wobbly, leave it in till it firms up. 

10) Remove it for the oven and cool for 15-20 minutes. While your waiting, take the saucepan with the remaining toffee and return to a low heat. Add the lemon juice then the cream and stir till combined. 

11) Get a large plate or similar and place it on top of your dish and turn it over. It should come out cleanly but get someone nearby to keep their fingers crossed just in case. 

12) Serve with the toffee sauce on the side and with whipped cream, custard or ice-cream (or all three if you really want to throw caution to the wind. Personally just a bit of whipped cream or creme fraiche)