Dairy free Little Toffee Apple Puddings recipe
information
This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
for the apples in caramel
2 medium dessert apples
115 g (4 oz) 1/2 Cup plus 1 tablespoon of caster (superfine) sugar
200 ml (7 fl oz) 3 1/2 cup of water
60 ml (2 fl oz) 1/4 cup of dry cider
55 g (2 oz) 1/4 cup of dark muscovado sugar
30 g (1 oz) 2 tablespoons of Dairy free margarine
115 g (4 oz) 1/2 Cup plus 1 tablespoon of caster (superfine) sugar
200 ml (7 fl oz) 3 1/2 cup of water
60 ml (2 fl oz) 1/4 cup of dry cider
55 g (2 oz) 1/4 cup of dark muscovado sugar
30 g (1 oz) 2 tablespoons of Dairy free margarine
for the sponge
A pinch of salt
130 g (4 1/2 oz) generous 3/4 cup of rice flour
130 g (4 1/2 oz) generous 3/4 cup of maize flour
2 teaspoons of Gluten free baking powder
55 g (2 oz) 4 tablespoons of light brown sugar
1 teaspoon of ground cinnamon
1 teaspoon of ground ginger
1/2 teaspoon of ground cloves
1/2 teaspoon of allspice
2 tablespoons of runny honey
1 large free-range egg
140 ml (5 fl oz) 2/3 cup of dry cider
125 ml (4 fl oz) 1/2 cup of vegetable or sunflower oil
Grated zest of 1 lemon
6 ovenproof ramekins, lightly oiled and placed on a baking tray
130 g (4 1/2 oz) generous 3/4 cup of rice flour
130 g (4 1/2 oz) generous 3/4 cup of maize flour
2 teaspoons of Gluten free baking powder
55 g (2 oz) 4 tablespoons of light brown sugar
1 teaspoon of ground cinnamon
1 teaspoon of ground ginger
1/2 teaspoon of ground cloves
1/2 teaspoon of allspice
2 tablespoons of runny honey
1 large free-range egg
140 ml (5 fl oz) 2/3 cup of dry cider
125 ml (4 fl oz) 1/2 cup of vegetable or sunflower oil
Grated zest of 1 lemon
6 ovenproof ramekins, lightly oiled and placed on a baking tray
method
1. Prepare the apples, peel, quarter, core, finely slice horizontally and soak in the juice of 1 lemon
2. Preheat the oven to 180°C (350°F) gas 4
3. Make sure you have the apples and lemon juice ready for the recipe.
4. Place the caster (superfine) sugar and water in a saucepan over medium heat and stir gently until the sugar has dissolved. increase the heat to high and bring to the boil.
5. Let the sugar syrup caramelize into pale golden brown colour but remove the caramel from the heat as soon as it starts to get dark or it will taste bitter.
6. Immediately pour in the cider and beware of spluttering caramel.
7. Set aside while you cook the apples.
8. Heat the muscovado sugar and margarine in a saucepan until they melt and dissolve together.
9. Add the apples and cook over medium heat until the apples are nearly soft and coated with the sauce.
10. As soon as most of the sauce has evaporated, stir in all the cider caramel.
11. Divide the mixture between the 6 prepared ramekins, then set them aside while you prepare the sponge.
12. Sift the dry ingredients and spices into a large bowl. in another bowl, mix the honey, egg, cider, oil and lemon zest.
13. Stir the wet mixture into the dry mixture and immediately spoon it onto the caramelized apples in each ramekin.
14. Gently smooth over the top and bake in the oven for 25 - 30 minutes, or until the sponge is golden and firm.
15. Let the sponges cool just enough for you to be able to hold the ramekins in a dry cloth.
16. Ease the sponge away from the sides of the dish with a sharp knife, then turn each one onto a warm plate and serve immediately with Dairy free vanilla ice-cream or Dairy free yogurt.
2. Preheat the oven to 180°C (350°F) gas 4
3. Make sure you have the apples and lemon juice ready for the recipe.
4. Place the caster (superfine) sugar and water in a saucepan over medium heat and stir gently until the sugar has dissolved. increase the heat to high and bring to the boil.
5. Let the sugar syrup caramelize into pale golden brown colour but remove the caramel from the heat as soon as it starts to get dark or it will taste bitter.
6. Immediately pour in the cider and beware of spluttering caramel.
7. Set aside while you cook the apples.
8. Heat the muscovado sugar and margarine in a saucepan until they melt and dissolve together.
9. Add the apples and cook over medium heat until the apples are nearly soft and coated with the sauce.
10. As soon as most of the sauce has evaporated, stir in all the cider caramel.
11. Divide the mixture between the 6 prepared ramekins, then set them aside while you prepare the sponge.
12. Sift the dry ingredients and spices into a large bowl. in another bowl, mix the honey, egg, cider, oil and lemon zest.
13. Stir the wet mixture into the dry mixture and immediately spoon it onto the caramelized apples in each ramekin.
14. Gently smooth over the top and bake in the oven for 25 - 30 minutes, or until the sponge is golden and firm.
15. Let the sponges cool just enough for you to be able to hold the ramekins in a dry cloth.
16. Ease the sponge away from the sides of the dish with a sharp knife, then turn each one onto a warm plate and serve immediately with Dairy free vanilla ice-cream or Dairy free yogurt.
serving amount
serves 6
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