Well this quote is a bit overly dramatic, but kind of fitting for this comforting toffee apple pudding recipe from the Domestic Sluttery website, completely weather appropriate.
I’ve recreated the recipe here – it’s super easy and works like magic. And the sauce gets tastier as the days go on (we’re on day three now)
4-5 small or 2-3 large eating apples
125g self-raising flour
2 tsp baking powder
90g caster sugar
1 tsp ground cinnamon
75g butter, melted and left to cool
1 egg, beaten
1 tsp vanilla extract
100g brown sugar
30ml maple syrup
225ml boiling water
A couple of handfuls of chopped pecans (I think walnuts would work really well too)
1. Preheat the oven to 180C/350F/gas mark 4.
2. Peel and slice the apples to about 1cm thick, then use them to line the bottom of a roasting dish (it has to be fairly deep, as the pudding does rise – mine’s a couple of inches deep)
3. Sift the flour, baking powder, caster sugar and cinnamon into a large mixing bowl. Make a well in the middle and pour in the butter, egg, milk and vanilla extract, then mix together to form a batter.
4. Now the recipe says to leave it to thicken slightly for 20 minutes, but I ran out of time and didn’t do this. Not sure it makes a huge difference, so let’s call this an optional time-dependent step.
5. Pour the batter evenly over the apples, smoothing down the top.
6. Put the brown sugar and maple syrup into a bowl and top with the boiling water. Stir quickly so the sugar dissolves, then tip the whole lot over the apple batter before sprinkling over the pecans. At this point it looks like you’ve created a hot sticky sweet mess, but trust me – it’s meant to look like that.
7. Honest, don’t worry it’s fine.
8. Bake for 40 minutes until it’s golden-brown and well-risen.
9. Eat it hot with custard or ice-cream (Or cold a couple of days later straight out of the dish. No judging here.)
Today’s quote is from the Song of Solomon