Melting middle toffee apple puddings with apple crisps
Serves 6 | prep 25 mins | total time
Melting middle toffee apple puddings with apple crisps
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Serves 6 | prep 25 mins | total time
These melting middle puddings are just divine. Serve with vanilla ice cream for the ultimate Sunday lunch dessert
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Ingredients
- 250g soft unsalted butter, plus extra for greasing
- 5 Pink Lady apples
- a large pinch of cinnamon
- 250g light muscovado sugar
- 3 large eggs
- 4 tbsp milk
- 2 tsp vanilla extract
- 175g plain flour
- 50g cocoa, plus extra for dusting
- 6 chewy toffee sweets (we used Werther’s original tradional chewy toffees or Sainsbury’s Dairy Toffees)
For the apple crisps
- 1 Pink Lady apple
- 25g butter, melted
- juice of ½ lemon
- 1 tsp demerara sugar
Step by step
Get ahead
Make the apple crisps a couple of days ahead; store in an airtight container. Assemble the puds a day in advance; chill.
- Start by making the apple crisps. Preheat the oven to 140°C, fan 120C, gas 1. Trim the end off the apple, then cut 12 thin slices through the middle of the apple – a bread knife is easiest for this.
- Toss the apple slices with the melted butter and lemon juice, then arrange on a baking tray lined with baking paper. Sprinkle the slices with the demerara sugar, then bake for 1-1½ hours until slightly shrivelled and leathery – they will still be soft to the touch. Remove to a wire rack to cool completely; they will crisp up as they cool.
- Preheat the oven to 180°C, fan 160°C, gas 6. Generously grease 6 mini pudding basins (200ml capacity) and dust liberally with cocoa powder, tipping out the excess.
- Peel and finely dice the 5 apples. Melt 50g of the butter in a small frying pan, add the apples, 50g of the sugar and the cinnamon and fry for 3-4 minutes until tender. Set aside to cool.
- Beat the remaining butter with the remaining sugar until pale and fluffy. Add the eggs, milk, vanilla, flour, cocoa and ¼ teaspoon salt, and beat until smooth and combined. Spoon the mixture into the 6 pudding basins to come halfway up. Add half a tablespoon of the cooked apples and a toffee in the middle of each pudding, then top up with the remaining mixture.
- Place on a baking tray and bake for 20 minutes, or chill until serving – bake them for 24 minutes from chilled. Turn out of their moulds and serve straight away with a scoop of ice cream and the apple crisps.
