Sticky Toffee Apple Pudding Cake

For Caramelised apples

• 4 medium apples (3 Granny Smith apples + 1 Gala apple) peeled, cored and grated
• 28 g (2 tbsp) unsalted butter
• 1/2 tsp vanilla extract 
• 75 g (1/3 cup) soft Light brown sugar
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/2 tsp ground cinnamon 

For Apple pudding cake

• 260 g (2 cups) Plain flour/all-purpose flour 
• 1/2 tsp salt
• 1 tsp ground cinnamon 
• 8 g (2 tsp) baking soda
• 6 g (1 1/2 tsp) baking powder
• 3 eggs UK-medium size (weight without shell = 164 g)
• 2 tsp vanilla extract
• 113 g (1/2 cup) unsalted butter 
• 100 g (1/2 cup) granulated sugar 
• 48 g (3 tbsp) golden syrup
• 180 ml (3/4 cup) whole milk/full fat
• 1/2 cup walnuts, roughly chopped 

For Toffee sauce

• 130 g (1/2 cup + 2 1/2 tbsp)Soft light brown sugar
• 1 tsp vanilla extract
• 32 g (2 tbsp) golden syrup
• 260 g (1 cup + 1 tbsp) double cream/heavy cream
• 75 g (1/3 cup)unsalted butter
• 1/4 tsp salt

To make Caramelised apples

1. Start by making caramelised apples. Peel and core the apples and  grate three of  them using a grater and chop one apple into very small pieces (total weight = 357 g)
2. In a non-stick frying pan, over medium heat, melt the butter, then add light brown sugar, ground cinnamon, vanilla, salt and lemon juice, cook it for a minute then add the grated and chopped apples. Let it cook for 5 minutes over medium-high heat, uncovered, stirring occasionally to prevent it from burning. Remove it from heat and let it cool at room temperature before use (weight after cooking = 369 g).

To make apple pudding cake

1. Grease a 9 x 13” ceramic baking dish with butter or oil, and set aside.
2. Preheat the Fan oven to 155C/311F (For a conventional oven, 175C/347F). 
3. In a large bowl, sift together the plain flour, baking powder, baking soda and salt, and set aside.
4. Melt the butter in the microwave, and let it cool down slightly. 
5. In another medium bowl whisk the eggs, vanilla extract and sugar together. Whisk in milk (room temperature), golden syrup and melted butter.
6. Now add dry ingredients to wet ingredients and gently stir until just combined. Don’t over-mix the batter.
7. Finally, gently fold in the caramelized apples until well combined. Pour the batter into the baking dish. 
8. Bake in the preheated oven for 30-35 minutes until golden brown and a tester inserted in the centre of the cake comes out clean. 

To make the toffee sauce

1. Make the sauce while the pudding cake is baking. In a medium saucepan, over medium heat mix together butter, light brown sugar, golden syrup, vanilla extract, salt and double cream. Stir until the sugar has fully dissolved and the butter has melted and combined.
2. Bring the sauce to a boil and cook for 4-5 minutes, until it thickens slightly.
3. You can keep toffee sauce in the fridge for 3 -5 days and will thicken significantly when chilled. You can reheat it in a microwave before use.
4. After baking, remove the pudding cake from the oven and prick the top with a fork or toothpick, then pour half of the hot toffee sauce over while it’s still hot. Let it stand for 15-20 minutes, then serve with more warm toffee sauce and ice cream or custard, or cream. Enjoy!