Toffee apples

Hi Dr Alice. Nice to see that you are still reading despite my inconsistent posting – thanks!

Yep, the sticky toffee apple pudding I mentioned previously is based on the sticky toffee pudding I posted waaaay back in Jan 2005, except that I substituted chopped (Golden Delicious – approx 2 apples chopped in small chunks) apples instead of dates (I didn’t have any). I poured over the same amount of boiling water and bicarb soda as in the original recipe, but when I added the apples and bicarb water to the mix I only added about half the liquid as I assumed that the apples wouldn’t soak up as much liquid as dried dates would have and I feared the whoel thing would be too wet and sloppy.

Once you have mixed in all the ingredients check to see it has the right consistency – it should be fairly runny but not totally sloppy. It’s probably not great baking protocol but if it’s too runny add a bit more flour and if it’s too dry add some of the apple liquid – I don’t think it will matter considerably to the height of the end product (ie, beating out the air that is mixed in initially). As I’m sure you know, I’m a bit haphazard about these things but they usually work out well in the end! If you are worried that not including all the apple liquid (and thus all the bicarb soda – valuable raising agent), you could try including an extra half a teaspoon of baking powder to make up the shortfall.

We all loved the apple version of this delicious, decidedly autumnal pudding – bowls were scraped clean and spoons well-licked. The only criticism was that the pudding could have had even MORE apple in it, but I think the amount was just good – too much would have made it soggy and heavy. It’s a good version for when there’s not much in the cupboard, because if I don’t have dates I usually have apples, and the other items are more or less staples.

Just thinking about it makes me want to make another one!!

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