So, I don’t want to be dramatic but I think this is the most delicious thing I’ve made in a while. It’s one of those recipes that I created completely on a whim, but my god it worked and it is soooo good.
Think a sticky toffee pudding but with steamed cinnamon apples rather than dates and a butterscotch sauce rather than toffee. It’s so delicious, so warming, comforting and I’m a bit obsessed.
The sponge is so light and fluffy, then you bake it with the butterscotch sauce on top so it oozes through the sponge pudding but also forms a layer of thickened sauce on top, it’s insanely good. Served warm with a little ice cream and it might change your life.
I would say this pudding is the perfect dessert to have after a Sunday roast, or for a cosy dinner party. It’s the kind of pudding that’s best made to serve, but it will keep for another 3 days, best stored in the fridge then warmed through slightly.
It’s pretty easy to make and will serve 8 people well. You have to make this!!
Thank you so much for stopping by, I hope you enjoyed this post and feel inspired to make something delicious!
If you’re hungry for more @claudiashomekitchen is full of all things yummy!
INGREDIENTS
- 1 apple, cut into cubes
- 1tsp cinnamon
- 100g butter, softened
- 150g soft light brown sugar
- 2 eggs
- 275g self-raising flour
- 1tsp baking powder
- 200ml milk
SAUCE
- 100g caster sugar
- 3tbsp water
- 25g butter
- 300ml double cream
METHOD
- Add the apple to a saucepan on a medium heat with 1tbsp of water and the cinnamon, add the lid on and cook for about 10 minutes until fully softened, then place in a bowl and set aside.
- Preheat your oven to 180C fan and grease a baking tray well with butter. Start by making the sauce – add the caster sugar and water to a pan over a low heat until dissolved, then turn the heat up to medium high and boil until it’s an amber colour, but DO NOT stir. Whisk in the butter then remove from the heat and gradually whisk through the cream until you have a smooth, creamy butterscotch sauce. Set aside to cool slightly while you make the sponge.
- To make the sponge, cream together the butter and sugar until fluffy and paler in colour. Beat in the eggs one at a time until fully combined, then stir in the cooked apples. Mix in the flour, baking powder and milk so you have a smooth batter.
- Add the batter to the baking tray and smooth into an even layer, then pour the sauce over the top but be sure to reserve about ¼ of it for later. Bake for 50 minutes until golden and risen, as soon as you remove the pudding from the oven pour the remaining sauce over the top while it’s still hot then leave to cool for at least 15 minutes before serving, but it’s good to still serve it warm! It’s even more delicious served with ice cream, just FYI.
Claudia's Home Kitchen 