Sticky Toffee Apple Puddings
By MorrisonsWarm, rich apple and date sponge drizzled with creamy toffee sauce is a recipe for dessert heaven.Time and servings
Ingredients
10 total- 100 ml of single cream
- 2 eggs, large
- 175 g of sunflower spread
- 2 tsp of instant coffee
- 1 tsp of bicarbonate of soda
- 130 g of dates, stoned and finely chopped
- 175 g of self-raising flour
- 150 g of demerara sugar
- 300 g of cooking apples, peeled, cored and grated
- 150g soft brown sugar
Method
5 stepsStep 1
Preheat the oven to 180°C/350°F/Gas 4. Lightly oil 6 x 200-225ml individual pudding tins or ramekins.
Step 2
Place the dates in a bowl with the bicarbonate of soda, coffee and 175 ml boiling water and leave to stand.
Step 3
Cream together 75g of the sunflower spread and the demerara sugar until pale and fluffy, then add the eggs one at a time, beating well. Sift in the flour and fold in with the apple. Drain the dates and fold in.
Step 4
Divide the mixture between the prepared tins, place in the oven and bake for 30-35 minutes until risen and springy to the touch.
Step 5
While the puddings are cooking, make the toffee sauce by heating 100g spread, the soft brown sugar and cream together gently in a pan over a low heat. Stir constantly, until the sugar crystals dissolve and you have a smooth sauce.