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)  

Apple upside down cake

With the British Apple season in full swing, we will be featuring a feast of Apple inspired recipes for you to play with while the weather isn't the best outside you can treat yourself to some delicious delights of the sweeter nature indoors.  

Apple upside down cake (this recipe is vegan)

500g caster sugar (to caramelize)

4 apples cut into 8 wedges and de-seeded

For the cake mix:

250g vegan margarine

250g caster sugar

1 cap of vanilla essence

1 apple grated

350g SR flour

100ml soy milk

baking paper 

15cm spring base cake tin

Bake at 160c for 45-50min, to touch the cake should bounce back slightly when fully cooked, alternatively prick with a toothpick, should come out clean.

The above video is taken from you tube channel Veginity .  This channel was started up by our friend and ex-colleague Mark Senn, who worked with us at Mildreds between 2004/06.  Once he left Mildreds, he headed back home to Australia via Sri Lanka, where he recorded some amazing cooking shows in rural towns with local people.  He also visited a spice farm to get a better insight to where fresh ingredients come from.  

In addition to this Mark Senn has some great vegan and vegetarian recipes on his food channel, the video above is a step by step guide on how to make a upside down caramelized apple cake. 

 

Apple Granola and Bircher Muesli

Apple Granola and Bircher Muesli (this recipe is vegan and wheat free option)

Its the middle of British Apple season which means shops filled with my favourite apple, Cox's Orange Pippins. These tangy little apples are really the ultimate all-rounder: great for crumble, apple sauce, just the right size for putting in your coat pocket as a snack and also very good for homemade granola.

Granola is really quick and simple to make and stores very well so you can just make a big jar and work you way through it gradually. I know you can buy granola and muesli in many thousands of forms in the supermarket but this way you can make it exactly as you like it. Use this recipe as a guide but feel free to add and take away nuts of fruit, sugar or spice.

(Recipe by Sarah Wasserman)

For the muesli: 

450g Porridge Oats (Use the large oats rather than refined easy cook porridge. They are much tastier and better for you)
100g Mixed Seeds (I used a premixed pack of sunflower, hemp and pumpkin but use what you like. You can use nuts instead like chopped walnuts or pecans)
100ml sunflower oil
50g plain flour (I use wheat free but regular is fine)
3-4 tbsp Honey (for vegans use maple syrup)
3 tsp ground cinnamon
1 tsp ground ginger
2 grated cox apples (You can use any apples but try to get a nice crisp variety)
Optional- dried fruit like sultanas, dates, raisins or cranberries

Its quite simple from here.
1) Put all of this is a bowl and just toss it through with your hands.
2) Then spread it across a baking tray thinly (but don't crush it or pack it down because you want to retain the little clumps)

4) Bake in the oven for 30-45 minutes at 160c opening the oven to move the mix around every 15 minutes or so to ensure it cook evenly.
5) When its cool you can add dried fruit if you like. I find it too sweet but my husband likes it so we keep ours in a separate jar and he add his in as he goes.
6) Store in an airtight container, like a Kilner jar. At home, ours in always gone within two weeks so I'm not sure how long it keeps but I would hazard a guess that it keeps for at least a month when stored properly. 

To Make this mix into Bircher muesli

I heard on Radio Four this week that apples are better at waking you up in the morning than coffee because even though they don't contain caffeine, they contain a concentrated hit of glucose which burns slowly and keeps you going for longer. I find a good breakfast is even more essential in the winter when facing a long cold journey to work (or a chilly kitchen and a huge prep list).

For the Bircher Muesli:

Mix one grated apple (just the flesh, not the core), some yogurt (I used gooseberry in the picture, but you can use plain or whatever you prefer), a splash of orange juice and as much granola as you wish.