Dessert

Ginger Sponge Pudding with Toffee Sauce with Caramelised Apples

Posted by
Food Drink Devon
Posted on
7 May 2021
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Makes4 Servings
 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.

Ginger Sponge Pudding with Toffee Sauce with Caramelised Apples
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