Toffee apple and pecan pudding

A good recipe to have at hand, at any time of year, this is a light sponge pudding with a rich toffee pecan sauce


Mary Berry recipes
From The Great British Bake Off

Ingredients

For the toffee sauce

  • 300ml/10½fl oz double cream
  • 75g/2½ oz butter, softened
  • 100g/3½oz light brown muscovado sugar
  • 1 tsp vanilla extract
  • 75g/2½oz pecan nuts, roughly chopped

For the sponge

  • 125g/4½oz butter, softened, plus extra for greasing
  • 125g/4½oz light brown muscovado sugar
  • 2 large free-range eggs, beaten
  • 125g/4½oz self-raising flour
  • 250g/9oz Bramley apples, peeled and diced
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