RECIPE

KIND OF FOOD: Desserts

Sticky Toffee Pudding with Apple Caramel

It’s insanely delicious. And it will absolutely please you.

Recipe by Jody O’ Sullivan from Ireland. An accountant turned pastry chef, currently a contestant in the Holiday Baking Championship in the Food Network.

https://www.instagram.com/chefjodyosullivan/

https://www.youtube.com/channel/UCe3gI-oVcBdAOowKqfMxhyw

INGREDIENTS

For the Apple Caramel :

450g Sugar

300g Golden Syrup

300g Calvados or Cider Reduction (600ml Cider reduced to 300ml)

720g Double Cream

150g Unsalted Butter

6g Salt

Apples sliced thinly, enough to cover the bottom of a gastro

For the Apple Cake :

390g Butter

390g Sugar

8 Eggs

1130g Pureed Apple

90g Finely diced apple

COOK TIME

INGREDIENTS

For the Apple Caramel :

450g Sugar

300g Golden Syrup

300g Calvados or Cider Reduction (600ml Cider reduced to 300ml)

720g Double Cream

150g Unsalted Butter

6g Salt

Apples sliced thinly, enough to cover the bottom of a gastro

For the Apple Cake :

390g Butter

390g Sugar

8 Eggs

1130g Pureed Apple

90g Finely diced apple

COOK TIME

RECIPE PREPARATION

Method for the Apple Caramel:
1. Caramelise the sugar and golden syrup
2. Mix the cream and banana liquer, stop the caramel cooking by adding slowly
3. Nib in the butter and salt until it is all combined
4. Bring 720g of the caramel back to the boil and pour over the sliced bananas in
a gastro.
5. Place in the blast freezer to set

Method for the Apple Cake:

1. Cream the butter and the sugar
2. Add the eggs one at a time, if the mixture starts to split add a handful of flour
3. Mix in the milk first then add the puree and the diced apple
4. Beat in the flour until smooth
5. 150 degrees, 45 minutes ish
6. Pierce the top of the cake when done and pour the remaining caramel over the
top