"A cosy twist on the beloved classic, this cake reimagines sticky toffee pudding : dried figs in place of dates, the addition of apples for a fresh pop, and the whole thing crowned with glossy toffee apples. Dense yet tender, plush with fruit and rich with toffee, it's simple enough for a weekend pudding, and special enough to be served at a gathering."
"Toffee apple pudding cake Prep 10 min Cook 1 hr 30 min Cool 30 min+ Serves 8 125g unsalted butter, at room temperature, plus extra, softened, for greasing 200g plain flour, plus extra for dusting 2 small apples, preferably granny smith 150g small, firm dried figs, chopped into roughly 1cm pieces 1 tsp bicarbonate of soda 2 tsp baking powder tsp ground cinnamon tsp fine sea salt 200g light muscovado sugar 1 large egg 1 tsp vanilla extract"
"Grease a 23cm bundt tin thoroughly with the extra softened butter, then dust some flour all over the inside. Rotate to coat tin entirely, then turn upside down and tap firmly over a bin to remove the excess flour. Set aside in a cool place. Peel, core and cut the apples into roughly 1cm dice (you will need 200g diced flesh), then place in a medium saucepan. Add the chopped figs and 250ml water, put on a medium heat and bring to a simmer."
An updated take on sticky toffee pudding combines chopped dried figs and diced apples for texture and fresh acidity. The batter uses plain flour, bicarbonate of soda, baking powder, cinnamon, butter, light muscovado sugar, an egg and vanilla for a dense yet tender crumb. Fruit is cooked with water until moist and spoonable, then bicarb is stirred in before cooling. The cake is baked in a well-greased 23cm bundt tin at 195C (175C fan) for about an hour and a half. A glossy toffee apple topping is made with butter, light brown muscovado, lemon juice, double cream and flaky salt. The finished cake is plush with fruit and rich toffee, suitable for weekend puddings or gatherings.
Read at www.theguardian.com
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