Toffee apple and pecan pudding Archive
A good recipe to have at hand, at any time of year, this is a light sponge pudding with a rich toffee pecan sauce
Ingredients
- 300ml/10½fl oz double cream
- 75g/2½ oz butter, softened
- 100g/3½oz light brown muscovado sugar
- 1 tsp vanilla extract
- 75g/2½oz pecan nuts, roughly chopped
- 125g/4½oz butter, softened, plus extra for greasing
- 125g/4½oz light brown muscovado sugar
- 2 large free-range eggs, beaten
- 125g/4½oz self-raising flour
- 250g/9oz Bramley apples, peeled and diced
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