Gluten-free toffee apple puddings

Gluten-free toffee apple puddings

PT50M

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You can make these puddings ahead of time, store them in an airtight tin for a day or two and reheat with a quick blast in the microwave.

  • Puddings

  • 50g of dried apple
  • 50g of sultanas
  • 150ml of apple juice, preferably cloudy
  • 2 eggs, large
  • 3 tbsp of light olive oil, plus extra for greasing
  • 75g of light muscovado sugar
  • 125g of gluten-free self-raising flour
  • 1/2 tsp gluten-free baking powder
  • 1/2 tsp ground cinnamon
  • Toffee sauce and garnish

  • 25g of unsalted butter
  • 1 apple, cored and finely sliced or peeled and scooped into balls using a melon baller
  • 50g of light muscovado sugar
  • 150ml of double cream
1
Preheat the oven to 180°C/gas mark 4 and grease your pudding moulds with butter
2
In a small bowl, soak the dried apple slices and sultanas in the apple juice for about an hour
3
In a large mixing bowl, preferably with a handheld electric mixer, whisk the eggs with the oil and sugar for a few minutes until frothy
4
Add the flour, baking powder and cinnamon, along with the soaked fruits and juice, and mix well with a wooden spoon
5
Divide the mixture equally between the tins and place them on a baking sheet. Bake for about 20 minutes until well risen and firm on top and a cake tester or skewer inserted in the centre comes out reasonably clean (you don’t want any wet batter on the skewer but a few moist crumbs are fine)
6
Slide a thin knife around the inner rim of the tins and upturn the puddings onto a plate. Trim the bottoms to level them if you like
7
Make the sauce whilst the puddings are baking. Melt the butter in a shallow pan (a small sauté pan or frying pan), add the apple slices or balls and soften them for a couple of minutes
8
Remove the apple and set aside, add the sugar and cream to the pan and heat gently until the sugar dissolves and the sauce thickens slightly
9
Serve the puddings with the apple slices or balls on top and the sauce spooned over
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