Great British Bake Off champ Edd’s seasonal apple dessert, has a lovely contrast of flavours, textures and colours – a warm, indulgent treat!
- For the
- 115g unsalted butter, very soft
- 175g golden caster sugar
- 1 medium free-range egg, beaten
- 150g plain flour
- 1tsp baking powder
- A pinch of salt
- 1tsp ground cinnamon
- ½ tsp grated nutmeg
- 100g pecans, finely chopped
- 4 medium tart eating apples, such as Granny Smith, peeled, cored and cut into 1cm-pieces
- 3 plums, halved, stoned and cut into 1cm-pieces
- 2tsp chopped glacé ginger
- For the
- rum caramel sauce:
- 200g caster sugar
- 225ml whipping cream, at room temperature
- 20g unsalted butter
- 1 to 2tbsp rum, to taste
- 1tsp vanilla extract
- You'll also need:
- 22cm springclip tin, greased with butter and the base lined with greaseproof paper
Heat the oven to 180°C/350°F/gas 4.
Put the butter into a mixing bowl or the bowl of a large food mixer. Beat with an electric whisk or mixer until creamy, then add the sugar. Beat until light and fluffy, then gradually add the egg, beating well after each addition. Sift the flour, baking powder, salt, cinnamon and nutmeg into the bowl and fold in. When thoroughly combined, add the prepared nuts, apples and plums and the chopped ginger to the bowl and mix in.
Spoon the pudding mixture into the prepared tin and spread evenly. Bake in the oven for 30 to 40 mins, until the top is golden brown and the sponge springs back when lightly pressed in the centre. Remove the tin from the oven, run a round-bladed knife around the inside to loosen the sponge, and unmould. Serve on a warmed serving plate.
While the sponge is in the oven, make the sauce. Put the sugar into a heavy-based medium pan and set over a low to medium heat. Watch carefully, and as soon as the sugar starts to melt, use a spatula or wooden spoon to gently draw the melted edges into the centre so that all the sugar melts and turns an even dark caramel. At that point, remove the pan from the heat, cover your hand and pour in half the cream, stirring with a wooden spoon – take care the mixture doesn’t burn you, as it will bubble up furiously and splatter.
Once the bubbling has subsided, stir in the rest of the cream, then return the pan to the heat and stir until the sauce is smooth and any lumps have melted. Remove from the heat and stir in the butter, rum and vanilla. Serve warm, with the warm sponge.
Got apples coming out of your ears? Turn them into stewed apples to use in desserts, with your brekkie or even as a sauce with your roast pork.