10 Apr 2015

Toffee Apple Sponge Puddings

No Comments Baking, Cupcakes and Tarts / Pies

I’m trying to theme baking around British/English desserts on the run up to St George’s day on 23rd April. This steamed sponge pudding is light and topped with apples and topped with apples and caramel sauce. I’ve actually been planning an upside-down cake of some sort for a while, and I only realized this ‘scratched the itch’ after I made it.

Served with vanilla custard and optional extra toffee sauce (recipe below). The full sized labels for both the cake and custard are also below.

Toffee Apple Sponge Puddings
Prep time
Cook time
Total time
Serves: 12
Apple Sponge
  • 225g butter
  • 225g caster sugar
  • 4 eggs
  • 200g self raising flour
  • 1 tbsp milk
  • 1 tsp fresh ginger (grated
  • 1 tsp ground ginger
  • 250g apples
  • 2 tbsp caster sugar
Toffee Sauce
  • 150g butter
  • 150g dark brown sugar
  • 150ml double cream
  • 100ml condensed milk
  • 2 tbsp Calvados/apple schnapps
  • 150ml double cream
  • 520ml whole milk
  • 3 egg yolks
  • 2 tbsp cornflour
  • 150g caster sugar
  • 1 vanilla pod
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp nutmeg
Apple Sponge
  1. Preheat the oven to 180C/390F, lightly spray a cupcake tray/mini bundt cake pan.
  2. Cream the butter and sugar until fluffy, then add the eggs.
  3. Fold in the flour, ginger and milk (if needed).
  4. Slice and cook the apples and sugar for ~5 mins until slightly softened.
Toffee Sauce
  1. Boil all of the ingredients until you have a thick sauce.
  2. Spread the cooked apples between 12 cupcake pans.
  3. Spoon 1 tbsp toffee sauce into each mould, then fill to ¾ full of the sponge mixture. ††
  4. Cover the tray with foil.
  5. Place in a deep baking tray filled with water and bake for ~25 mins until the sponge has risen and is golden brown.
  6. Remove the foil and cool on a wire rack, in the cupcake tray for 5 mins, then transfer to a wire rack. †
  1. Heat the milk and cream until simmering.
  2. Whisk the yolks and sugar in a small bowl.
  3. Remove from the heat and whisk the yolks into the cream.
  4. While constantly whisking, cook for another 5-10 mins on a medium heat until thickened.
  5. Stir in the cornflour and spices.
  6. Strain through a fine mesh sieve then add the vanilla (remove the seeds from the pod, then throw the whole lot in anyway - it looks fancy when serving).
†† Leftover sponge mixture? I ended up with about a cupcake's worth after I'd filled the cupcake tray. You'll have used up all of the apples which will now be covered with sponge. To make a Spotted Dick, stir a couple of tablespoons of raisins into any leftover sponge and fill cupcake cases. I used an unlined silicone cupcake liner to make it easier to serve.

† When you remove the foil, check they're done before turning the oven off. I baked them for another 5 mins, uncovered as they weren't quite set after 25 mins.


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