Dessert
Posted by
Food Drink Devon
Posted on
7 May 2021
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 and caramelised apples
- 3 peeled and cored Granny Smiths Apples
- 300 ml double cream
- 250 g molasses sugar
- 50 g butter
Instructions
Cake preparation
- Pre-heat oven to 180°c/fan oven 160°c/ gas 4
- Cream the butter and sugar until light, beat in the eggs and fold in the cream and the vanilla essence.
- Sift the flour, bi-carb and spices and carefully fold into the mixture.
- Generously butter a baking dish on all surfaces and pour in the pudding mixture.
- 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 and caramelised apples
- Make the toffee sauce put the molasses sugar and butter in a saucepan melt gently, add the apples and cook until they are caramelised.
- Add the double cream and cook until the sauce is a smooth caramel colour.
- Remove from the heat and set aside.
To serve
- Cut the pudding into 4 equal portions, pour over the toffee sauce and place the caramelised apples on top.
