Toffee Apple Pudding is a traditional British recipe for a classic steamed pudding of apples and golden syrup with sultanas and lemon juice cooked in a suet crust with demerara sugar on the outside (for the toffee). The full recipe is presented here and I hope you enjoy this classic British version of: Toffee Apple Pudding.
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This is a classic British steamed pudding that makes an excellent treat for Bonfire Night or Halloween as it includes all the classic flavours of those two festivals.
Ingredients:
225g suet crust pastry (ie made with 225g flour)
25g butter, softened
50g demerara sugar
500g cooking apples (eg Bramleys), weighed after peeling and coring, thinly sliced
2 tbsp golden syrup (corn syrup)
2 tsp sultanas
1 tbsp lemon juice
1 tbsp water
Method:
Prepare the pastry according to the recipe. Take 3/4 of the dough and roll it out thinly. Tale a 1.2l pudding basin and grease with the butter. Coat with the sugar then use the rolled-out pastry to line the basin.
In a bowl, beat together the golden syrup, lemon juice and water. Whisk until smooth then add the apple slices and sultanas and toss to combine. Turn this mixture into the prepared pudding basin and tamp down slightly. Roll out the remaining pastry and use as a lid to cover the pudding. Crimp the edges sealed and trim off any excess.
Cover with a greased piece of greaseproof (waxed) paper with a pleat in it (to allow for expansion). Tie in place then cover with a double layer of kitchen foil. Place in a steamer basket over a pan of briskly-boiling water and steam for 150 minutes, topping-up the water with more boiling water, as needed (do not let the pan boil dry).
When done remove the pudding from the steamer, allow to cool slightly then carefully unwrap. Place an inverted plate over the top then turn the pudding over and carefully remove the pudding basin. You will be left with a classic steamed suet crust pudding that has a golden toffee-like coating. Serve immediately with cream or vanilla custard.
