Where has the year gone? Bonfire Night already? I can’t quite believe it! I must say this is my favourite time year, mainly because there are so many celebrations (in which food plays a key part which is always a plus). As you may of guessed this blog post is about Bonfire Night. I have just the one recipe for you but trust me it’s a good one, a real showstopper, and as always I have a cheat to speed up the progress. So let’s get in to it!
This recipe I got from my delicious magazine.
Toffee Apple Sticky Toffee Pudding:
- 100g unsalted butter, plus a extra knob for frying the apples
- 4 eating apples
- 180g dates
- 150g boiling water
- 2tsp vanilla extract
- 150g light muscovado sugar
- 2 eggs
- 2 tbsp black treacle
- 175g self-raising flour
- 1tsp bicarbonate of soda
- 100ml milk
For the toffee sauce:
- 225g light muscovado sugar
- 100g unsalted butter
- 275ml double cream
- 1tbsp black treacle
- 3 toffee apples
- Melt a knob of butter in a frying pan. Core and slice the apples, then fry in the butter for 10-15 minutes until caramelised.
- Meanwhile put the dates in a bowl and soak in the boiling water.
- Heat the oven 170c/150c/gas 3. Beat together 100g butter and 150g of sugar until light and fluffy. Add the eggs one at a time, beating well after each addition then beat in the treacle and vanilla extract.
- Sift over the flour and bicarbonate of soda, gently fold in along with the milk. Stir in the dates and most of the fried apples (leave some for decoration).
- Pour the mix into a casserole dish, place the remaining apple on the top, then put into the oven and bake for 50 minutes or until the pudding is firm, and a skewer pushed into the middle comes out clean.
- To make the toffee sauce, put the 255g sugar, 100g butter and half of the cream and heat gently. Once the sugar has dissolved turn up the heat and add the treacle. Let it bubble (stirring all the time) for 2-3 minutes until the mixture turns a rich toffee colour. Then take off the heat and stir in the rest of the cream.
- To finish off pierce the pudding all over with a skewer and pour over some of the toffee sauce and then top with the toffee apples.
So you can make your own toffee apples (I will put the recipe below) however personally I brought toffee apples as they are just as good and are of course a lot quicker then making your own.
- 8 apples
- 500g caster sugar
- 2tsp white wine vinegar
- 50g unsalted butter
- 1tbsp golden syrup
- Push skewers or clean twigs into the centre of the apples.
- Put the sugar, vinegar, butter, syrup and 150ml of cold water in to a sauce pan and heat on a low heat until the sugar has dissolved. Turn up the heat to medium-high and boil until the mixture turns golden brown in colour. Take the pan off the heat.
- Dip the apples into the toffee apples, turning to fully coat. Set aside for at least 30 minutes.