Sticky Toffee Apple pudding with Malt Sauce
A hijack and hybrid of a Mary Berry (thanks Mary) sticky toffee pudding. It is a beautiful winter cake to enjoy!
- 100g butter, softened, plus extra for greasing
- 160g coconut sugar sugar
- 2 large free-range eggs
- 275g self-raising flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 3 tablespoons black treacle
- 275ml milk
- ½ a large Bramley apple, peeled and diced
- 100g dates, chopped into small pieces
For the sauce
- Malt Cao, approx. 3 tablespoons
- Splash of boiling water
- 3 tablespoons of double cream
Preheat the oven to 180C/160C Fan/Gas 4. Butter a wide shallow 3-pint ovenproof dish (or a cake tin if you don’t have one)
Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and treacle into a mixing bowl. Beat using an electric handheld whisk for about 30 seconds or until combined. Pour in the milk gradually and whisk again until smooth. Add the chopped apple and dates and combine carefully.
Pour into the prepared dish. Bake for 35–40 minutes or until well risen and springy in the centre.
For the sauce, spoon the Cao into a bowl and add a splash of boiling water to loosen. Slowly pour in the cream, stirring all the time until you have the consistency and taste you want.
Enjoy whilst warm and maybe even top with ice cream!