Easy Sticky Toffee Apple And Cognac Pudding Recipes
EASY STICKY TOFFEE, APPLE AND COGNAC PUDDING
A decadant and very easy "All-In-One" sticky toffee pudding - just put all the ingredients into your food processor and whizz it all up together! This is a lovely lighter version of the traditional & very rich sticky toffee pudding - but is still gooey & very sinful! If you cannot get hold of Golden Syrup, use Maple Syrup or Honey instead - it will be a different flavour but still very yummy! Turn out to serve & it is delicious with vanilla ice cream, creme fraiche or chantilly cream. This makes a great "Alternative Christmas Pudding" for those who are not keen on the Traditional Pud! Bring to the table and flambe with cognac!
Provided by French Tart
Categories Dessert
Time 1h50m
Yield 1 Pudding, 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 160C or 320°F.
- Whizz up the dates in a food processor until chopped up a little and then add the walnuts or pecans, apple, golden syrup & cognac. Pulse a few times until coarsely chopped & mixed together, but still chunky.
- Add the butter, eggs & sugar & pulse a few times to combine.
- Finally, add the flour & bicarbonate of soda & keep pulsing until everything comes together & is mixed well.
- Butter a 1.5 litre pudding basin & tip in all the mixture.
- Smooth and level the top & bake in the pre-heated oven for 1 hr 20 mins or 1 hr 30 mins or until a skewer inserted comes out almost clean.
- While the pudding is baking, make the toffee sauce; tip the sugar into a saucepan and add the butter & the cream. Bring to a rapid boil & then simmer until the sugar is dissolved & the mixture has thickened & is caramel in colour.
- To serve, turn out the pudding and place the walnuts or pecans over the top of the pudding & pour over the toffee sauce; place pudding under a grill and cook until the sauce is bubbling.
- Serve with Ice Cream, Creme fraiche or Chantilly Cream.
- FREEZER:.
- Make the pudding ahead of time and freeze in the pudding container for up to 1 month. To reheat, defrost & cook in the microwave for 8-10 minutes on medium.Make the toffee sauce and serve as before.
Nutrition Facts : Calories 697.6, Fat 38.2, SaturatedFat 16.9, Cholesterol 121.7, Sodium 614.2, Carbohydrate 88, Fiber 4.7, Sugar 61.2, Protein 7.7
STICKY TOFFEE APPLE PUDDING
My mother and I make this for dessert all the time. The whole family loves it and it is usually all eaten in 5 minutes! I have found that the granny smith apple is the perfect apple for this pudding.
Provided by Polly_Waffle_Kid
Categories Dessert
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine the brown sugar, cream, 60g butter and 1/4 teaspoon vanilla in a saucepan.
- Bring to the boil, reduce heat and simmer for 3 minutes.
- Pour into a greased 20cm round cake pan and allow to cool.
- Arrange the apples, cut sides down, over the toffee. Fill the spaces with pecan nut pieces.
- Cream the 90g butter ,caster sugar and 3/4 teaspoon vanilla essence, until light and fluffy.
- Add the eggs, one at a time, beating them well after each addition, then continue beating until fluffy.
- Gently fold in the flour and water. Spoon the mixture over the apples and bake in a slow oven for 1 hour and 40 minutes, or until cooked when tested with a skewer.
- Allow to stand for 5-10 minutes, then carefully turn out onto a serving dish.
- Serve warm with lashings of cream.
Nutrition Facts : Calories 451, Fat 22, SaturatedFat 11.4, Cholesterol 124.3, Sodium 143.1, Carbohydrate 60.2, Fiber 1.8, Sugar 42.3, Protein 5.4
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