Toffee Apple and Pecan Pudding

A light vegetarian sponge pudding featuring diced apples, crunchy pecans, and a rich, buttery homemade toffee sauce.

Baking Vegetarian Dessert Pecan Apple

Estimated Nutrition

Calories

702.1

kcal / serving

4212.8 kcal total

Carbs

53.1g

per serving

318.5 g total

Fat

53.7g

per serving

322.2 g total

Protein

5.8g

per serving

34.6 g total

Cook Time

150

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Light Brown Muscovado Sugar

For the toffee sauce

tsp

Vanilla Extract

For the toffee sauce

125

Light Brown Muscovado Sugar

For the sponge

125

Self-Raising Flour

For the sponge

Dairy

300

Double Cream

For the toffee sauce

Butter

Softened, for the toffee sauce

125

Butter

Softened, for the sponge plus extra for greasing

piece

Free-Range Eggs

Beaten

Fruits

250

Bramley Apples

Peeled and diced

NutsSeeds

Pecan Nuts

Roughly chopped

Method

Combine sauce ingredients except nuts in a pan, melt, boil for two minutes, and cool.

Cream 125g butter and 125g sugar until pale and fluffy using an electric mixer.

Beat in eggs gradually with one tablespoon of flour until the mixture is smooth.

Fold in the remaining flour and diced apples using a metal spoon.

Pour half the sauce and half the pecans into a buttered 1L basin, then add the sponge.

Cover the basin with a parchment disc and a pleated, buttered foil lid.

Place basin on a jar lid in a saucepan filled halfway with boiling water.

Cover saucepan and simmer for 2.5 hours until the sponge is golden and springy.

Invert pudding onto a plate and serve with remaining heated sauce and nuts.