Ginger Sponge Pudding with Toffee Sauce with Caramelised Apples

Serves 4

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Ingredients

• 100 g butter
• 125 g soft brown sugar
• 112 g (2) eggs
• 125 ml double cream
• 1 tsp vanilla essence
• 125g plain flour
• 1 tsp bicarbonate of soda
• 1 tsp ground cinnamon
• 2 tsp ground ginger
• 1 tbsp finely chopped stem ginger

For the toffee sauce & caramelised apples

• 3 peeled and cored Granny Smiths Apples
• 300 ml double cream
• 250 g molasses sugar
• 50 g butter

Instructions

Cake Preparation

1. Pre-heat oven to 180°c/fan oven 160°c/ gas 4
2. Cream the butter and sugar until light, beat in the eggs and fold in the cream and the vanilla essence.
3. Sift the flour, bi-carb and spices and carefully fold into the mixture.
4. Generously butter a baking dish on all surfaces and pour in the pudding mixture.
5. Cook for 30 minutes at 160c fan the cake may need a little more cooking so turn the oven down to 150c fan and cook for a further 10 minutes or until a skewer comes out clean when inserted into the middle of the cake.

For the toffee sauce & caramelised apples

1. Make the toffee sauce put the molasses sugar and butter in a saucepan melt gently, add the apples and cook until they are caramelised.
2. Add the double cream and cook until the sauce is a smooth caramel colour.
3. Remove from the heat and set aside.

To serve

1. Cut the pudding into 4 equal portions, pour over the toffee sauce and place the caramelised apples on top.