Tallulah’s Kitchen… Toffee Apple Pudding

Tallulah’s Kitchen… Toffee Apple Pudding

Hello my fellow foodies, and welcome to September’s edition of The Listing. This month I would like to share a recipe for an Apple and Caramel pudding. This is one for those of us with a sweet tooth, but you could decrease the amount of caramel should you wish. I have to warn you this is not one for those who may be watching their waistline!

Toffee Apple Pudding
I used a 20cm x 20cm deep sided baking tin and this gave me 8-10 portions
– 2 medium sized cooking apples, peeled, cored and quartered
– Juice of 1/2 lemon
– 4 tbs caster sugar
– I tin (397g) Condensed milk- caramel
– 1 x Brioche loaf (400g)
– 3x eggs from happy and free running hens
– 1 tsp vanilla extract
– 400ml full fat milk
– 200ml double cream
– Butter to grease the baking tin.
1. Pop on the oven to 170°C and let’s begin by preparing the component parts of the pudding.

2. First, slice up the brioche loaf into approximately 1.5cm thick slices, then cut each slice in half (on the diagonal or a straight cut – whatever is your preference.) and put to the side.

3. Next, cut the apple into slices, pop these into a bowl of water with the juice of half a lemon to prevent discolouration. Grease the tin generously with the butter.

4. In a separate bowl whisk the eggs, milk, double cream, vanilla extract and caster sugar together. We are now ready to assemble the pudding so drain the apples and pat dry but work quickly to prevent the apples browning. So, take a half slice of brioche and stand it up in the baking tin, “splodge” a little of the caramel on the brioche slice, arrange a couple of slices of apple on to and repeat (like pages in a book) until you have used up all the brioche, apples and caramel and filled your baking tin.

5. Next, pour over the milk/egg mixture and leave for a couple of minutes to soak in and settle.

6. Pop in the centre of the oven and bake until the top is a golden brown colour and the centre of the pudding is firm and “wobble” free approximately 40 – 50 minutes but keep an eye on it as ovens vary and the caramel may burn easily.

6. Once the pudding has been removed from the oven allow it to stand for 10 mins to settle and cool, this it will make it easier to serve too.

When you are ready simply slice up and enjoy – whether it be with lashings of cream, a dollop of crème fraiche or as in the photo with ice cream.

Until next time my fellow foodies…

Tallulah Le Fey