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Sticky Toffee Apple Pudding by Wendy Gudgeon Ingredients: (serves 6-8)


2 Bramley (or other cooking) apples, peeled, cored and sliced 200 gr dates, stoned 250 ml. water ½ tspn bicarb. 100 gr castor sugar 100 gr. marg. 100 gr. self raising flour 2 large eggs 1 tspn mixed spice.


Method: •


Grease a 2 litre oven proof dish with butter.


• Cook the dates in the water in a saucepan to soften. When boiling remove from heat and add the bicarb.


• Cream the margarine and castor sugar together. Beat in the eggs. Fold in the flour and mixed spice.


• Whizz the date mixture briefly in a food processor then add to cake mixture and stir in. •


Place the apples in the bottom of the dish and spoon the pudding mixture over, covering all the apples and smooth with a knife.


• Cook in the oven at 160C/Gas 4 for approx. 40 mins until cooked and golden brown. • Make the toffee sauce: place the butter, sugars and syrup in a saucepan. Cook over a low heat until it has all dissolved.


• Cook gently for a further 5 minutes, then pour in the cream and vanilla essence and stir until smooth.





It can be served hot or cold with the sticky toffee apple pudding. Wendy Gudgeon Tel: 01786 824 487


62


wendygudgeon@yahoo.co.uk www.wendygudgeon.co.uk To advertise in thewire t. 07720 429 613 e. the.wire@btinternet.com


For the Toffee Sauce 50 gr. butter 75 gr. soft brown sugar 50 gr. granulated sugar 150 ml. golden syrup 150 ml. double cream few drops vanilla extract


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