This gooey toffee apple cake is full of warming autumnal flavours. With a sweet apple sauce at its base and a moreish toffee sponge, just one piece of this toffee and apple pudding won’t be enough. Serve with homemade custard for a truly delicious pudding.
Ready in: 1 hour 30 minutes
Serves: 6
Ingredients
150g unsalted butter
120g caster sugar
2-3 Bramley apples, peeled, cored and chunked
1 smaller Bramley apple, peeled and sliced
2 eggs
150g self-raising flour
Pinch of salt
¼ tsp ground cinnamon
2 tsp milk
400ml Pershore Press apple juice
25g cornflour
60g dark brown sugar
For the custard
570ml milk
55ml double cream
1 vanilla pod
3 egg yolks
30g caster sugar
2 tsp cornflour
Method
Preheat the oven to 180C.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs and mix well, followed by the flour, salt and cinnamon. Pour in the milk then stir until combined and a batter is formed.
Place the apples in a 20cm round ovenproof dish, covering the base. Spoon the cake batter over the top.
In a saucepan, gently warm the apple juice over medium heat. Place the cornflour in a heatproof bowl. When the apple juice is warmed through, pour it over the cornflour and mix well until combined.
Scatter the brown sugar over the batter, then pour over the apple juice mixture. Top with the sliced apples and bake in the oven for 35 minutes, or until a skewer inserted in the middle of the cake comes out clean. Serve warm with custard.
To make the custard, heat the milk, cream and vanilla pod over a low heat. Once simmering, remove from the heat and take the vanilla pod out the pan.
In a separate bowl, whisk the egg yolks, sugar and cornflour together until combined. Pour the hot milk mixture into the egg mixture, stirring continuously. Return the mixture to the saucepan and place back over the heat, stirring gently until thickened. Pour the custard into a jug and serve immediately.
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