Dessert
Ginger Sponge Pudding with Toffee Sauce with Caramelised Apples
Posted by
Food Drink Devon
Posted on
7 May 2021
100 g butter
125 g soft brown sugar
112 g (2) eggs
125 ml double cream
1 tsp vanilla essence
125 plain flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
2 tsp ground ginger
1 tbsp finely chopped stem gingeroptional
For the toffee sauce and caramelised apples
3 peeled and cored Granny Smiths Applescut into 6 segments per apple
300 ml double cream
250 g molasses sugar
50 g butter
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 and caramelised apples
6
Make the toffee sauce put the molasses sugar and butter in a saucepan melt gently, add the apples and cook until they are caramelised.
7
Add the double cream and cook until the sauce is a smooth caramel colour.
8
Remove from the heat and set aside.
To serve
9
Cut the pudding into 4 equal portions, pour over the toffee sauce and place the caramelised apples on top.
Ingredients
100 g butter
125 g soft brown sugar
112 g (2) eggs
125 ml double cream
1 tsp vanilla essence
125 plain flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
2 tsp ground ginger
1 tbsp finely chopped stem gingeroptional
For the toffee sauce and caramelised apples
3 peeled and cored Granny Smiths Applescut into 6 segments per apple
300 ml double cream
250 g molasses sugar
50 g butter
Directions
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 and caramelised apples
6
Make the toffee sauce put the molasses sugar and butter in a saucepan melt gently, add the apples and cook until they are caramelised.
7
Add the double cream and cook until the sauce is a smooth caramel colour.
8
Remove from the heat and set aside.
To serve
9
Cut the pudding into 4 equal portions, pour over the toffee sauce and place the caramelised apples on top.
