Sticky Toffee Apple Pudding

Sticky toffee cake, apple, cinnamon ice cream, toffee apples, walnut praline

Serves 4

Ingredients

For the toffee sauce

950ml/1¾ pints double cream

740ml/1¼ pints whole milk

330g/11½oz dark brown sugar

113g/4oz unsalted butter

1½ tsp salt

For the toffee cake

10g/½oz bicarbonate of soda

280g/10oz plain flour

8g/¼oz baking powder

230g/8oz unsalted butter

150g/5oz caster sugar

Zest of 1 lemon

8g/¼oz salt

1 vanilla pod

4 large eggs

Toffee sauce (recipe above)

For the caramel liquid

250g/9oz caster sugar

250g/9oz warm apple juice

70g/2½oz caster sugar

1 vanilla pod

800ml/1½ pints cold apple juice

2 granny smith apples, quartered then turned

For the toffee apples

150g/5oz caster sugar

50g/2oz glucose syrup

70ml/2½fl oz double cream

6 large Granny Smith apples, scooped into balls

For the apple purée

6 Pink Lady apples, peeled and cored

150g/5oz unsalted butter

100g/3½oz caster sugar

Pinch of vitamin C powder

For the walnut paste

120g/4oz walnuts, blanched and dehydrated

1½ tbsp caster sugar

1½ tbsp walnut oil

8g/¼oz salt

30g/1oz ground almonds

For the walnut praline

200g/4oz caster sugar

120g/4oz walnuts

For the cinnamon ice cream

500ml/17fl oz whole milk

500ml/17fl oz double cream

3 cinnamon sticks

200g/7oz egg yolks

200g/7oz caster sugar

Method

1. For the toffee sauce, combine the double cream, 500g milk, sugar, butter and salt in a saucepan. Bring to the boil and reduce by half. Add the remaining milk. Chill half of the sauce and keep the rest in a warm place.

2. For the toffee cake, preheat the oven to 180°C/350°F/Gas Mark 4. Combine the bicarbonate of soda with 235ml water. Bring to the boil then allow to cool. Sieve together the flour and baking powder. Cream together the butter and sugar, then add the lemon zest, salt and vanilla. Incorporate the eggs one by one until they are combined. Mix in half the flour then pour in the water and bicarbonate of soda and mix until the liquid is absorbed. Fold in the rest of the flour. Pour the mixture into a lined baking tray, approximately 32cm x 26cm, and bake for 25 minutes. Cool then cut into portions. Reduce the oven to 130°C/260°F, warm the cakes for 5 minutes then spoon over toffee sauce. Put the cakes back into the oven for a further 5 minutes then baste with more hot toffee sauce and serve.

3. For the caramel liquid, make a direct caramel with 250g sugar. Add the warm apple juice then boil until dissolved. Add the remaining sugar and vanilla pod and boil until dissolved. Split the caramel in half, saving some to marinade the apples. With the remaining liquid, add the cold apple juice. Poach the apples in this liquid for about 8-10 minutes. Once the apples are cooked, chill, then marinade in the reserved caramel.

4. For the toffee apples, boil the sugar, glucose and double cream to 140°C/275°F/Gas Mark 1. Carefully dip the apple balls into the toffee, then into iced water to set. Set aside to cool.

5. For the apple purée, chop the apples. Combine with the butter, sugar and vitamin C powder. Cook in a saucepan until tender, about 20 minutes. Blend into a smooth puree.

6. For the walnut paste, blend together all the ingredients then roll into balls.

7. For the walnut praline, make a direct caramel with the sugar. Add the walnuts, then pour onto a baking tray and allow to cool. Blend to a fine powder.

8. For the cinnamon ice cream, boil the milk, cream and cinnamon sticks. Whisk together the egg yolks and sugar. Slowly pour the hot milk and cream onto the egg yolks and sugar, whisking all the time so that the eggs don’t curdle. Pour the mix back into the pan and cook out until the custard thickens. Pass the mixture through a fine sieve. Chill the ice cream mixture in the fridge and then use an ice cream machine to churn.

9. To serve, start the plate with a spoonful of apple purée. Place the toffee cake on the dish, and arrange the poached caramel apples and the toffee apples. Add a ball of walnut paste, a scoop of cinnamon ice cream and finish with a scattering of walnut praline.