Toffee Apple Puddings

I’m still looking for apple recipes! Of course I have made buckets of apple sauce, and the usual suspects, apple and blackberry crumble, apple turnovers and pies, but they do get boring. The other day, I was reading this month’s Waitrose magazine and I came across the recipe for these toffee apple puddings.  Sticky toffee pudding is one of my favourites so I knew I had to try them.

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The recipe is pretty simple, first you make a caramel sauce, which you then put in the bottom of your buttered, sugared pudding basins/ramekins. Then you top this with the apple sponge mixture, cover each pot with foil, and bake in a bain marie.

The verdict: Oh my giddy aunt, these are *amazing*! I could not recommend them enough! Sticky, caramelised, rich, with the sharp taste of apple… I could eat 3 in a row! Just leave a comment if you want the recipe 🙂

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Cheat’s Tatin

Apples, apples, apples. We are drowning in apples and have been for weeks.  We have 5 large trees, and while the eating apples have finished, the cooking apples have taken their place.  It’s impossible to use them all, but I am trying to do my best to cook as many as possible. The exact varieties are a mystery, particularly as one of the trees is a so-called “family tree”, with more than one type grafted on to the trunk.  What I do know is that they are really delicious!

One way I’ve found to use them up is a cheeky take on a tarte tatin, without the hassle and mess of making caramel.  It also uses ready made puff pastry, as, let’s face it, there isn’t always time to make pastry, and shop-bought tastes just as nice in dishes like this.

Cheat’s Tatin

Ingredients

2 large cooking apples
75g soft brown sugar
25g butter
250g puff pastry
1 egg

Equipment

20cm Oven-proof skillet
Rolling pin

To start, preheat your oven to 200C/390F.  Sprinkle the sugar evenly over the bottom of the skillet then cut the butter up into small pieces and dot over the sugar.

Peel and core the apples, then cut into 1cm-thick slices and arrange on top of the butter and sugar. Remember this will be the top of the tarte, so if you want a nice pattern, make sure to do that facing the bottom of the pan.

Roll out the pastry to 4-5mm thick and lay over the top of the apples, then cut to fit the pan. Make a slit in the middle of the pastry then brush with beaten egg.

Bake the tarte for 15-20 mins, or until the pastry is puffed and golden and there is caramel bubbling up around the edges of the pastry. Take out of the oven – don’t forget the handle will be hot – and leave to cool for around 5 minutes before turning out onto a plate. Serve with cream.

Bon appetit!