Gingerbread, apple and almond steamed puddings recipe
Don't miss out irresistible ginger, apple and almond puddings, served with a warm toffee sauce. Perfect for Sunday lunch
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Cooking tools:
- Kitchen scale
- Nonstick pudding basin
- Parchment paper
- Mixing bowl
- Whisk
- Measuring spoon
- Stove
- Steamer basket
- Aluminum foil
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Plate
Ingredients
- 100g really soft unsalted butter, plus extra for greasing
- 50g plain flour
- 50g ground almonds
- 1 tsp baking powder
- 1 tbsp ground ginger
- a few generous gratings of nutmeg
- 1 large egg
- 1 tbsp crème fraiche
- 1 tbsp black treacle
- 75g dark muscovado sugar
- 1 eating apple, such as a Braeburn, weighing about 150g
- 50g toasted blanched almonds, chopped small
- 75g light muscovado sugar
- 50g unsalted butter
- 3 tbsp crème fraiche
- 1 reddish-skinned apple, such as Braeburn
- 15g butter
- 1 tbsp light muscovado sugar
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