Imported from Instagram

One-Pan Self-Saucing Toffee Apple Pudding

Name: One-Pan Self-Saucing Toffee Apple Pudding
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: British
Ingredients: 2 medium apples (peeled and diced); 15 g salted butter; 20 g light brown soft sugar (for the apples); 0.5 tsp cinnamon (for the apples); 1 egg; 40 g honey; 40 ml olive oil; 80 ml milk (any milk); 1 tsp vanilla extract; 150 g flour; 1.5 tsp baking powder; 1 tsp cinnamon (for the batter); 0.25 tsp fine sea salt; 40 g light brown soft sugar (sprinkled over the batter); 250 ml boiling water; ice cream (to serve; amount not specified); flaky salt (optional, for sprinkling)

Recipe by Emma Petersen (thefitlondoner) @emmapetersen · Instagram

Imported by Blak Rabbit on SeeMeCook

A warm sponge pudding baked over softened, lightly caramelised apples, with brown sugar and boiling water forming a bubbling toffee sauce underneath. Serve straight from the pan with ice cream.

6 servings45 minBritish

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Ingredients

2 medium apples (peeled and diced)
15 g salted butter
20 g light brown soft sugar (for the apples)
0.5 tsp cinnamon (for the apples)
1 egg
40 g honey
40 ml olive oil
80 ml milk (any milk)
1 tsp vanilla extract
150 g flour
1.5 tsp baking powder
1 tsp cinnamon (for the batter)
0.25 tsp fine sea salt
40 g light brown soft sugar (sprinkled over the batter)
250 ml boiling water
ice cream (to serve; amount not specified)
flaky salt (optional, for sprinkling)

Steps

1
Preheat the oven to 180°C fan.
2
Melt the salted butter in a 25 cm oven-safe pan over medium heat.
3
Add the diced apples, ½ teaspoon cinnamon, and 20 g light brown soft sugar. Cook for 5–7 minutes, stirring occasionally, until the apples are softened and lightly caramelised.
4
Remove the pan from the heat.
5
In a mixing bowl, whisk together the egg, honey, olive oil, milk, and vanilla extract.
6
Add the flour, baking powder, 1 teaspoon cinnamon, and fine sea salt. Gently fold until combined.
7
Spoon the batter evenly over the apples and spread it gently to cover them.
8
Sprinkle the remaining 40 g light brown soft sugar evenly over the batter.
9
Slowly pour the boiling water over the back of a spoon onto the surface. Do not stir.
10
Carefully transfer the pan to the oven and bake for 18–20 minutes, until the sponge is risen and golden and a bubbling sauce has formed underneath.
11
Leave the pudding to stand for 5 minutes. Optionally sprinkle with flaky salt.
12
Serve warm straight from the pan with ice cream.

Notes

The source specifies 2 medium apples but no weight, so their gram estimate is approximate. Ice cream is listed to serve without a quantity. A 25 cm oven-safe pan is specified; the source says the pan is oven-safe to 260°C. The optional flaky salt is stated in the method but not included in the ingredient list.