Easy Sticky Toffee, Apple And Cognac Pudding

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• 200 g stoned dates
• 100 g shelled walnuts or 100 g shelled pecans
• 2 dessert apples, peeled, cored & chopped
• 3 tablespoons golden syrup
• 4 tablespoons cognac
• 100 g butter, cut into cubes
• 2 eggs, beaten
• 140 g soft brown sugar
• 170 g self-raising flour
• 1 teaspoon bicarbonate of soda
• 180 g soft brown sugar
• 100 g butter
• 6 tablespoons double cream
• 50 g walnuts, roughly chopped or 50 g pecans

Recipe

• 1 heat oven to 160c or 320°f.
• 2 whizz up the dates in a food processor until chopped up a little and then add the walnuts or pecans, apple, golden syrup & cognac. pulse a few times until coarsely chopped & mixed together, but still chunky.
• 3 add the butter, eggs & sugar & pulse a few times to combine.
• 4 finally, add the flour & bicarbonate of soda & keep pulsing until everything comes together & is mixed well.
• 5 butter a 1.5 litre pudding basin & tip in all the mixture.
• 6 smooth and level the top & bake in the pre-heated oven for 1 hr 20 mins or 1 hr 30 mins or until a skewer inserted comes out almost clean.
• 7 while the pudding is baking, make the toffee sauce; tip the sugar into a saucepan and add the butter & the cream. bring to a rapid boil & then simmer until the sugar is dissolved & the mixture has thickened & is caramel in colour.
• 8 to serve, turn out the pudding and place the walnuts or pecans over the top of the pudding & pour over the toffee sauce; place pudding under a grill and cook until the sauce is bubbling.
• 9 serve with ice cream, creme fraiche or chantilly cream.
• 10 freezer:.
• 11 make the pudding ahead of time and freeze in the pudding container for up to 1 month. to reheat, defrost & cook in the microwave for 8-10 minutes on medium.make the toffee sauce and serve as before.