Toffee Apple Pudding Recipe
Have you ever had dinner at the DUKE OF CAMBRIDGE Pub in London? Me too.))) But if we were lucky enough to visit this pleasant, in every sense, institution, we would certainly order this caramel apple pudding, which I present to you today. Friends, this is something! I invite you to a five o’clock tea.
Servings
16
Cook Time
120minutes
Servings
16
Cook Time
120minutes
Ingredients
  • 305gram Butter125 g for the base and 180 g for the filling
  • 430gram Flour wheat / Flour250 g for the base and 180 g for the filling
  • 350gram Brown sugar350 g for filling + 1 tbsp for base
  • 3pieces Chicken eggs1 PC. – for basics and 2pcs. – for the filling
  • 1/2tablespoon Watercold, for the basis
  • 1,5kilogram Applespreferably sour varieties, for the filling
  • 250ml Black teastrong, for filling
  • 2teaspoons Sodafor filling
  • 1teaspoon Baking powderfor filling
  • 2-3drops Extract (vanilla)vanilla, 2-3 drops, for filling
Instructions
  1. The preparation of pudding should begin with the filling, and since the roots of the recipe are English, we can not do without tea.) Brew strong black tea.
  2. While the tea is being infused, peel the apples, remove the seed capsule from them. I was cooking half a serving, and I needed 5 sour green apples.
  3. Cut the apples into slices, put them in a saucepan, pour tea and pour soda. Boil until soft. It took me 10 minutes. From soda, the contents of the pan will sizzle and foam, the acid of apples will extinguish it naturally. I did not cook apples into porridge, I wanted to have pieces in the finished pudding, and you do as you see fit.
  4. Remove the apples from the heat, add flour sifted with baking powder, eggs, butter, vanilla extract and brown sugar. It is the sugar from the Mistral company that will later give this apple pudding a caramel taste. Mix quickly, or even better, whisk with a whisk so that the egg white does not have time to curdle. Cool the filling.
  5. In the meantime, let’s move on to the sandy base of our pudding. Grind the butter into crumbs with flour and a spoonful of brown sugar, add 1 small egg and half a spoonful of ice water.
  6. Knead the dough. Wrap it in plastic wrap and put it in the cold for 30 minutes.
  7. Preheat the oven to 160 C. Roll out the dough, grease the mold with butter and put a layer of dough on the bottom. Cover with baking paper and lay out the cargo: beans, peas, I have special ceramic balls. Bake for 15 minutes at a temperature of 160 C. Cool it down.
  8. Put the apple-caramel filling on the cake and bake for 1 hour – 1 hour 15 minutes at 160 C.
  9. First grab the pudding by the edges, and then bake. As soon as you see that the middle and edges are the same color, remove from the oven. Here it is right after baking. Beauty! And that smell! Apple-caramel-vanilla, bliss! Cool the pudding at room temperature and then refrigerate. I had a night.
  10. And after cooling, the pudding is perfectly cut and retains its shape. Incredibly delicious, tender, not cloying, caramel-apple!
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