Apple Toffee Pudding Recipes

TOFFEE / CARAMEL APPLE PUDDING RECIPE

Steps:

• Preheat the oven to 180°C (160°C fan) / 350°F / Gas mark 4. Grease a 2-litre/3½-pint ovenproof dish lightly with butter, set aside. In a large bowl, add the flour, sugar, baking powder, and a pinch of salt. In a small bowl, mix together the milk, melted butter, egg and vanilla extract, then stir into the dry ingredients until you get a smooth batter. Arrange the apples in the greased ovenproof dishes and spoon the batter over the apples, smoothing the batter into the edges and ensuring the apples are covered. For the caramel topping, pour the boiling water over the brown sugar, stirring until the sugar has dissolved, then pour this syrup over the pudding batter. It will seem like a lot, and also looks like it's making the pudding mixture watery- this is OK. Optional: Add a handful of nuts of your choice over the batter, if required. Bake for 40 minutes, or until the pudding is risen, and/or golden brown. Remove from the oven and serve immediately, making sure you get some of the gooey caramel sauce covering the bottom of the dish, with pouring cream, custard, ice cream, or by itself. Store leftovers in the ovenproof dish covering with plastic wrap or foil for a day or two.

TOFFEE APPLE BREAD PUDDING RECIPE BY TASTY

Steps:

• Preheat the oven at 180°C (350˚F).
• Prepare the toffee by gently heating the brown sugar and butter together over a low heat in a saucepan.
• Once bubbling, stir in the apple slices for a few minutes and take off the heat just as they start to soften.
• Lay out half of the apple slices in a oven-proof dish and then throw the bread chunks on top.
• Lay the rest of the apple slices on top and set the remaining toffee mixture aside.
• In a jug, mix together the cream, milk, and eggs. Pour all over the apple slices and bread.
• Bake for 1 hour.
• Reheat the toffee mixture and then pour over the bread pudding.
• Serve with vanilla ice cream.
• Enjoy!

APPLE PUDDING

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Toss apples with flour, sugar and salt and place in a 9x9 inch baking dish. Pour enough milk into dish to come almost to the top of the apples, but not cover them.
• Bake in preheated oven 45 minutes, until apples are tender.

GRAMMA'S APPLE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish.
• In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.
• In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
• Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
• While pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding.

TOFFEE APPLE BREAD & BUTTER PUDDING

Steps:

• Core the apples, then slice into rings about as thick as a 50p piece. Toss through the lemon juice and 2 tbsp sugar. Spread about 2 /3 of the caramel over the base of a large baking dish (ours was 20 x 30cm).
• Layer the brioche and apple rings in the dish in overlapping lines. Dot spoonfuls of the leftover caramel here and there, leaving bits of apple poking out.In a jug, whisk the eggs, milk, cream, vanilla extract and 1 tbsp sugar. Pour the mixture over the brioche and apples, making sure it's all well covered, then wrap in cling film. Set aside for at least 30 mins, or overnight, in the fridge.
• Heat oven to 170C/150C fan/gas 3. Uncover the pudding and scatter with the remaining 1 tbsp sugar. Bake for 45-50 mins until the top is golden and the custard has set. The caramel should be bubbling around the edges and the pudding puffed up. Serve with vanilla ice cream, if you like.

STICKY TOFFEE APPLE PUDDING

Steps:

• Heat oven to 180C/fan 160C/gas 4. Grease a 2-litre/3½-pint ovenproof dish lightly with butter. Tip the flour, sugar and baking powder, along with a pinch of salt, into a large bowl. Mix together the milk, butter, egg and vanilla extract and stir into the dry ingredients until you get a smooth batter. Arrange the apples in the dish, spoon the batter on top and smooth with a knife until the apples are covered.
• For the topping, pour 250ml boiling water over the sugar and stir together until smooth. Pour the liquid over the pudding mixture, then scatter over the pecans. Bake for about 40 mins until the pudding has risen and is golden. Use a big spoon to serve the pudding, making sure you get some of the gooey caramel sauce covering the bottom of the dish. Serve with pouring cream, warm custard or vanilla ice cream.

STICKY TOFFEE APPLE PUDDING

Steps:

• Combine the brown sugar, cream, 60g butter and 1/4 teaspoon vanilla in a saucepan.
• Bring to the boil, reduce heat and simmer for 3 minutes.
• Pour into a greased 20cm round cake pan and allow to cool.
• Arrange the apples, cut sides down, over the toffee. Fill the spaces with pecan nut pieces.
• Cream the 90g butter ,caster sugar and 3/4 teaspoon vanilla essence, until light and fluffy.
• Add the eggs, one at a time, beating them well after each addition, then continue beating until fluffy.
• Gently fold in the flour and water. Spoon the mixture over the apples and bake in a slow oven for 1 hour and 40 minutes, or until cooked when tested with a skewer.
• Allow to stand for 5-10 minutes, then carefully turn out onto a serving dish.
• Serve warm with lashings of cream.

APPLE TOFFEE PUDDING

Steps:

• Heat the oven to 180C, 365F, gas mark 4.
• Grease a 3 pint shallow (2-3 inches) ovenproof dish.
• Mix flour, white sugar, salt and baking powder in a large bowl.
• Beat egg and mix with milk and melted butter.
• Stir into the dry ingredients until smooth.
• Peel, quarter and core the apples, cut each quarter into 2 - 3 thick slices.
• Lay the apples on the bottom of the dish and pour the batter over the top.
• Add boiling water to the brown sugar, stir well and pour evenly over the pudding.
• Bake for about 40 mins until the pudding is golden brown and springy to the touch.