Monsoon is round the corner, bringing with it an occasion for celebrating change, as we leave behind a long and arduous summer and welcome the much-needed respite from the blazing heat. Sitting in your balcony, there is nothing more comforting than enjoying a hot pudding – How about a toffee apple pudding that is soft and fluffy inside and crispy from outside…..with ounces of melted toffee that is simply tantalising?
The thought of trying out unique and innovative delicacies always excites the sweet tooth. The toffee apple pudding looks mesmerising, rich in flavours and easy to prepare, making it a must-try, for the season.
Toffee apple pudding
125 gm butter
175 gm brown sugar
200 gm fresh cream
1 tsp vanilla essence
For the pudding
3 large red apples
130 gm brown sugar
2 eggs, beaten
4 tsp milk
150 gm refined flour
1 tsp lemon zest
Lightly whip the double cream, for serving
For the toffee sauce: in a small saucepan, melt the butter and sugar in a pan together over medium heat, until the mixture begins to turn amber and caramelises. Lower the heat and slowly stir in the cream and vanilla extract, then take off the heat and set aside for it to cool completely.
For the pudding: lightly butter a 9-inch baking basin. Cut a small disc of butter paper and place in the bottom. Peel core and slice the apples. Heat 25 gm of butter and gently fry the apples until they are just tender and start to caramelise. Set aside to cool slightly.
In a bowl, beat together the rest of the butter and sugar until the mixture is pale and creamy. Gradually add in the beaten egg and milk as you keep mixing it well. Sift in the flour and fold into the batter until well-combined.
Scatter the apples onto the bottom of the buttered basin and drizzle over half the toffee sauce. Pour the sponge batter over the apples. Cover the pudding basin with a lid and then place thin aluminium foil on the top of the lid leaving little extra and seal the edges.
Place the basin in a large saucepan or streamer and pour in enough boiling water to come halfway up the sides. Cover with a lid and steam for at least 1 hour or until a skewer inserted into the middle of the pudding comes out clean.
Turn the pudding onto a plate and serve with remaining toffee sauce and lite whipped cream.
*Disclaimer: The recipe has been contributed by Barbeque Nation. the opinions expressed in this article are the personal opinions of the author. The facts and views appearing in this article do not reflect the views of Deccan Chronicle and Deccan Chronicle does not assume any responsibility and liability for the same.