Winning Apple recipe
Our competition last month had us receiving an abundance of great apple recipes, but sorry to all those other entrants, only one can be the winner! Thank you so much to Sasha Mcpherson for sending in the delicious steamed apple pudding recipe which is featured in this month’s newsletter-we hope you enjoy the bottle of champagne!
Apple steamed pudding with a sticky toffee sauce
Ingredients:
175g unsalted butter, softened
4 eating apples, peeled, cored and cut into 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
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. Great served with vanilla ice-cream!