Ingredients
For the toffee sauce
125 g butter, 175 g brown sugar, 200 g fresh cream, 1 tsp vanilla essence
For the pudding
175 g butter, plus extra for greasing, 3 large red apples, 130 g brown sugar, 2 eggs, beaten, 4 tbsp milk, 150 g refined flour, 1 tsp lemon zest , Lightly whipped double cream, for serving
Method
For the toffee sauce
• In a small saucepan, melt butter and sugar together in a pan over medium heat, until the mixture begins to turn amber and caramelises.
• Lower the heat and slowly stir in the cream and vanilla extract, then take off from the heat and set aside to cool it completely.
For the pudding
• Lightly butter a 9-inch baking basin. Cut a small disc of butter paper and place it at the bottom.
• Peel core and slice the apples. Then, heat 25 g of the butter and gently fry the apples until they turn tender and start to caramelise. Set aside to cool slightly.
• In a bowl, beat together the rest of the butter and sugar until the mixture is pale and creamy. Gradually, add in the beaten egg and milk and mix well.
• Sift in the flour and fold into the batter until well-combined.
• Scatter the apples at the bottom of the buttered basin and drizzle half the toffee sauce. Then, pour the sponge batter over the apples.
• Cover the pudding basin with a lid, and then place a thin aluminium foil on top of the lid, and seal the edges.
• Place the basin in a large saucepan or steamer and pour in enough boiling water to come halfway up the sides.
• Then, cover with a lid and steam for at least an hour or until a skewer inserted into the middle of the pudding comes out clean.
• Turn the pudding onto a plate and serve it with the remaining toffee sauce and light whipped cream.
