English toffee pudding

Name: English toffee pudding
Cook time: 2 h
Total time: 2 h
Yield: 8
Ingredients: 225 g pitted, dried dates; 2 small apples; 150 g Butter; 350 g brown sugar (e.g. dark muscovado sugar); 2 Eggs (size M); 175 g Flour; 2 TEASPOONS Baking Powder; 300 g double cream; 7-10 Tbsp Fat and sugar

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 8

225 g pitted, dried dates
2 small apples
150 g Butter
350 g brown sugar (e.g. dark muscovado sugar)
2 Eggs (size M)
175 g Flour
2 TEASPOONS Baking Powder
300 g double cream
7-10 Tbsp Fat and sugar

Directions

1
Simmer dates in 200 ml water for about 5 minutes, let cool. Peel, quarter and core apples and dice the pulp
2
Whip 90 g butter and 150 g brown sugar for about 5 minutes until creamy. Stir in eggs one after the other. Mix flour and baking powder, fold in with the date mixture and the apple cubes
3
Grease a pudding mould (approx. 1.5 litres capacity) and sprinkle with sugar. Pour in the mixture and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 1 1/2-1 3/4 hours (stick test). Finally cover with foil if necessary
4
For the sauce, mix 60 g butter, double cream and 200 g brown sugar in a pot. Heat carefully and simmer for about 3 minutes until the sugar is dissolved
5
Take out the pudding and let it cool in the mould for about 30 minutes. Remove from the edge of the mould with a knife and turn it over. Serve with the sauce
6
Waiting time approx. 30 minutes