Toffee Apple Puddle Pudding

Toffee Apple Puddle Pudding – A magic dish of light fluffy sponge hiding a layer of caramel apples encased in a gooey toffee sauce that bakes right there in the dish!

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Toffee Apple Puddle Pudding - A magic dish of light fluffy sponge hiding a layer of caramel apples encased in a gooey toffee sauce that bakes right there in the dish! | thehecticcookcom

Do you know about Puddle Puddings? The magic, that is Puddle Puddings? They’re amazing (I’m easily impressed ok). You make a cake batter, pour over a watery concoction that doesn’t look like anything, shove it in the oven, then when you take it out there’s a lovely sponge topping and a gooey sauce underneath. A. Maz. Ing.

I’ve made a chocolate puddle pudding for a while now, but came across the idea for a toffee apple one only recently. We have a teeny tiny apple tree in our garden, it was planted at the start of this year. Well it only went and produced 13 apples this autumn. Go little tree! So I was looking for what I could make with the apples, after I’d obviously made a crumble. I found a couple of different recipes for apple puddings and combined them to make this one.

Toffee Apple Puddle Pudding - A magic dish of light fluffy sponge hiding a layer of caramel apples encased in a gooey toffee sauce that bakes right there in the dish! | thehecticcookcom

Ingredients (Serves 8)

Apples:

3 large apples (or 5 small if you can be bothered to peel them)
30g (2 tbsp) unsalted butter
30g (2 tbsp) brown sugar

Cake Batter:

275g (2 heaped cups) self-raising flour
1 tsp baking powder
140g (¾ cup) caster sugar
pinch of salt
100g (1 stick) butter, melted
250ml (1 cup) milk
2 large (3 medium) eggs
1 tsp vanilla extract

Sauce:

160g (1 cup) dark brown sugar
4 tbsp golden syrup
300ml (1¼ cups) boiling water

Notes:

  • Don’t be put off by a reasonably long list of ingredients. This is super simple to make.
  • I used bramley apples because I prefer the tartness of the apple alongside the sweetness of the toffee sauce. But use whatever you like/have to hand.
  • Type of sugar isn’t drastically important here – you could use granulated for the cake batter – but do use dark brown sugar for the sauce. You’ll get a richer toffee sauce.
  • The conversion to cups is slightly rounded, but should produce the same results.

1. Peel, core and dice the apples. Then add them to a pan with the butter and sugar. Over a medium-low heat gently cook the apples until they are slightly softened (my kids don’t like remotely hard fruit in their puddings so I have to cook mine until it’s practically puree, but you be the judge of when your apples are cooked to your liking).

Toffee Apple Puddle Pudding - A magic dish of light fluffy sponge hiding a layer of caramel apples encased in a gooey toffee sauce that bakes right there in the dish! | thehecticcookcom

I cooked the whole pudding in my shallow cast iron pan because it can go from hob to oven, is big enough, and looks nice for the photos. If you don’t have a dish that is big enough and can go from hob to oven, just cook the apples in a pan, then transfer them to a 2 litre ovenproof dish (like a casserole dish) before adding the batter on top.

Toffee Apple Puddle Pudding - A magic dish of light fluffy sponge hiding a layer of caramel apples encased in a gooey toffee sauce that bakes right there in the dish! | thehecticcookcom

 

2. Preheat your oven to 160°C (fan) / 300°F.

3. In a large bowl mix together the flour, baking powder, caster sugar and salt.

Toffee Apple Puddle Pudding - A magic dish of light fluffy sponge hiding a layer of caramel apples encased in a gooey toffee sauce that bakes right there in the dish! | thehecticcookcom

4. Melt the butter, then add the milk, eggs and vanilla.

Toffee Apple Puddle Pudding - A magic dish of light fluffy sponge hiding a layer of caramel apples encased in a gooey toffee sauce that bakes right there in the dish! | thehecticcookcom

This mixture can go a bit goopy as the butter solidifies a bit when you add the cold milk, but don’t worry, it’ll be just fine.

5. Add the wet ingredients to the dry, and stir well to form a batter.

Toffee Apple Puddle Pudding - A magic dish of light fluffy sponge hiding a layer of caramel apples encased in a gooey toffee sauce that bakes right there in the dish! | thehecticcookcom

Pour this evenly over the apples.

6. Mix together the dark brown sugar, syrup and boiling water.

Toffee Apple Puddle Pudding - A magic dish of light fluffy sponge hiding a layer of caramel apples encased in a gooey toffee sauce that bakes right there in the dish! | thehecticcookcom

Then carefully pour this all over the batter. It’ll look strange, but go with it.

Toffee Apple Puddle Pudding - A magic dish of light fluffy sponge hiding a layer of caramel apples encased in a gooey toffee sauce that bakes right there in the dish! | thehecticcookcom

7. Pop this (carefully) into your preheated oven and cook for around 45 minutes. The middle should be cooked and a skewer inserted will come out free of batter.

Toffee Apple Puddle Pudding - A magic dish of light fluffy sponge hiding a layer of caramel apples encased in a gooey toffee sauce that bakes right there in the dish! | thehecticcookcom

Serve with your choice of side – I like either ice-cream or custard – making sure you get a good scoop of toffee sauce from underneath with every spoonful.

Toffee Apple Puddle Pudding - A magic dish of light fluffy sponge hiding a layer of caramel apples encased in a gooey toffee sauce that bakes right there in the dish! | thehecticcookcom

If you’ve never made a puddle pudding before, the point at which you pour a watery sauce over the cake batter can seem fairly strange. But stick with it, have faith, and I promise you will not be disappointed.

Happy cooking!

If this still seems like too much work why not try my Banana Microwave Pudding which really is ridiculously quick and simple.

Microwave Banana Pudding - a really quick and simple pudding that tastes really scrumptious | thehecticcook.com

 

Millionaire Cookie Cups

Millionaire Cookie Cups – Gorgeously moreish cookie cups filled with gooey caramel and topped with chocolate. Absolutely sublime!

I don’t know why I do this to myself. I convince myself that it’s “for the blog…”. But then I’m left eating 42 caramel filled cookie cups. A hardship, I know. The Husband and I are complete opposites when it comes to caramel. As much as he hates it, I adore it. And I mean, adore it. Anything with caramel in it attracts my attention. You could slap it over some fish and chips and I’d have a go. I basically made this recipe so I could lick out the pan afterwards. Seriously. I made 42 caramel filled cookie cups pretty much for me. There’s a problem there somewhere.

Millionaire Cookie Cups - cookie cups filled with gooey caramel and topped with chocolate! | thehecticcook.com

But these are so worth it. Even the day I managed to eat 5 (that’s over 1000 calories, I did the maths) can’t detract from the fact that these were worth it. Millionaires shortbread is my most favourite traybake. Ever. So to transfer the caramel and chocolate topping into a cookie cup, a wonderful bitesized morsel of deliciousness, seemed like the best idea ever. And it wasn’t far off. Next time I’ll just plan to get rid of them better so I’m not left eating all the cookie cups….

Millionaire Cookie Cups - cookie cups filled with gooey caramel and topped with chocolate! | thehecticcook.com

These are based on the same cookie base as my Nutella Cookie Cups. You can pretty much fill them with anything.

Ingredients

For the Cookie Cups:

220g unsalted butter, softened
200g granulated sugar
220g brown sugar
2 eggs
2 tsp vanilla extract
380g plain flour
1 tsp baking powder
1/2 tsp salt

1. Preheat your oven to 160°C (fan)/350°F/Gas 4.

2. Cream the butter and both sugars together in a bowl. Beat this for a couple of minutes until the mixture lightens slightly.

Millionaire Cookie Cups | thehecticcook.com

3. Beat in the eggs, and then the vanilla until completely incorporated.

4. Add in the flour, baking powder and salt, and mix in thoroughly.

5. Take small spoonfuls of the mixture and roll it into balls before placing them into a mini muffin tray (this gets a bit messy).

Millionaire Cookie Cups | thehecticcook.com

I used both a silicone mini muffin tray, and a metal one. I’d strongly recommend using a silicone one. Despite buttering the metal tray thoroughly, the cookie cups didn’t exactly come out easily:

Millionaire Cookie Cups | thehecticcook.com

(*sob *sob – I still ate them the same though. No waste. Ever)

6. Pop the trays in the oven for 10-12 minutes, until the edges are just beginning to brown. Take them out, leave them for a couple of minutes, then make the holes in the middle of each cookie using an appropriate device – I used the bottom of an ice-cream scoop as it was nicely rounded. Just find something slightly smaller than the cookies. Don’t use your fingers. They will burn. It will hurt.

Millionaire Cookie Cups | thehecticcook.com

Some of my cookies towards the centre of the trays were still very soft in the middle. Don’t worry, they’ll harden up as they cool.

Caramel & Topping

150g unsalted butter
150g brown sugar
1 tin of condensed milk (approx. 400g)
200g milk chocolate

Note:

I used soft dark brown sugar this time, because that’s what I had (call it bad-planning). This resulted in quite a dark caramel. If you’d prefer a lighter caramel use soft light brown sugar, same quantities.

1. Gently melt the butter and sugar in a pan over a low heat.

Millionaire Cookie Cups | thehecticcook.com

2. Once melted, add the condensed milk and bring gently to the boil (don’t rush this). Once it has come to the boil, let it continue to gently boil for around 5 minutes, until the caramel deepens in colour and looks thick and ‘caramelly’.

Millionaire Cookie Cups | thehecticcook.com

3. Take the pan off the heat and leave to cool slightly for a few minutes.

4. Fill your cookie cups up to the tops with the caramel, being careful not to burn yourself (especially your tongue as you try to lick the spoon…or is that just me…?).

Millionaire Cookie Cups | thehecticcook.com

5. Melt the milk chocolate, either in the microwave (30 second bursts, stirring in between) or in a bowl over a pan of simmering water.

Millionaire Cookie Cups | thehecticcook.com

6. Top the cookie cups with the chocolate, and either leave to set, or refrigerate to harden.

Millionaire Cookie Cups | thehecticcook.com

7. Remove the cookie cups from the tray and serve.

Millionaire Cookie Cups - cookie cups filled with gooey caramel and topped with chocolate! | thehecticcook.com

Happy cooking!

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