Sticky Toffee Apple Pudding With Calvados Caramel Sauce

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Ingredients

Ingredients For the sticky toffee apple pudding

  • 140g/5oz butter, softened at room temperature, plus extra for greasing

  • 300g/10½oz Bramley apples, peeled, cored and chopped

  • 50ml/2floz water

  • 75g/3oz caster sugar

  • 2 tbsp calvados

  • 175g/6oz light soft brown sugar, plus extra for sprinkling

  • 3 tbsp golden syrup

  • 2 free-range eggs

  • 1 tsp vanilla extract

  • 200g/7oz self-raising flour, plus 2 tbsp for dusting

  • 1 tsp bicarbonate of soda

  • 1 Cox's Orange Pippin apple, cored and finely sliced

For the calvados caramel sauce

  • 110g/4oz dark soft brown sugar

  • 110g/4oz butter

  • 500g/1lb 2oz vanilla ice cream

  • 2 tbsp calvados

  • 175ml/6floz double cream

Description

James Martin’s Wickedly Indulgent Sticky Toffee Pudding Is Flavoured With Apple And Topped With A Boozy Caramel Sauce.

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