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less than 30 mins
30 mins to 1 hour
Makes 8 puddings
A perfect end to an autumn dinner party, these easy steamed puddings are rich with toffee and apples.
Preheat the oven to 180C/350F/Gas 4.
For the sponge, beat the butter and sugar together in a mixing bowl until pale and fluffy.
Crack in the eggs, one at a time, beating each egg into the mixture until fully incorporated before adding the next.
Fold in the flour until well combined. Add a splash of milk to loosen the mixture, as necessary. (NB: The mixture should be of dropping consistency.) Fold in the ginger.
Place the chopped apples and sugar into a pan and cook for 4-5 minutes, or until the sugar has dissolved and is bubbling and the apple has softened.
For the sauce, bring all of the sauce ingredients to the boil in a pan, stirring constantly to form a smooth sauce that is thick enough to coat the back of a spoon. Remove from the heat and set aside to cool slightly.
Spoon a little of the sauce into eight dariole moulds. Divide the cooked apple equally among the moulds, then spoon over the sponge mixture.
Place the dariole moulds into a large, deep-sided roasting tray. Pour enough boiling water into the roasting tray to reach halfway up the sides of the dariole moulds. (NB: This is called a bain-marie.) Cover the tray with aluminium foil, then transfer to the oven and cook for 25 minutes, or until the sponge has risen and is pale golden-brown.
Turn out one sponge pudding onto each of six serving plates. Drizzle any remaining sauce around the edge of the plates. Drizzle the custard over the sponge puddings.
By James Martin
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