Best 5 Toffee Apple Breakfast Pudding Recipes

MARY BERRY'S TOFFEE APPLE & PECAN PUDDING

Steps:

• To make the toffee sauce, measure all the ingredients, except the nuts, into a saucepan. Stir over the heat until melted, then boil for 2 minutes. Set aside to cool. To make the sponge, measure the butter and sugar into a bowl and beat with a handheld electric mixer until pale and fluffy. Add half of the beaten eggs and beat well, then add the remaining eggs plus a heaped tablespoon of flour. Beat until smooth. Using a metal spoon, fold in the remaining flour until combined. Fold in the apples. Spoon half the toffee sauce into a 1 litre pudding basin and scatter over half the pecans, then leave to cool. Spoon the apple sponge into the basin and level the surface. Cut a disc of baking paper to neatly fit the top of the sponge. Cut a square of foil to make a lid for the basin, butter it and fold a pleat along the centre. Top the sponge with the baking paper circle and cover the top of the basin with the foil lid and fold under the edges to seal. Cut a 21cm wide strip of foil (it needs to be long enough to hang over the edges of the saucepan when the pudding is in position, see step 4). Folded the strip 3 times to create a 7cm-wide strip of foil and position a jam jar lid in the centre. Set the basin on the jam jar lid. Put the foil, jam jar lid and pudding basin into a large saucepan, so that the foil ends hang over the edge of the saucepan. Pour boiling water into the saucepan so that it reaches half way up the sides of the basin. Cover the saucepan and bring to the boil. Reduce the heat to a simmer and leave to cook for 2.5 hours or until the sponge is golden, risen and springy to touch (lift the foil and baking paper lid to check this). Remove the foil lid and baking paper. Loosen the sides of the pudding from the basin and invert it onto a serving plate with a lip. Heat the remaining toffee sauce in a pan. Spoon a little over the sponge and serve the rest alongside.

TOFFEE APPLE BREAD PUDDING RECIPE BY TASTY

Steps:

• Preheat the oven at 180°C (350˚F).
• Prepare the toffee by gently heating the brown sugar and butter together over a low heat in a saucepan.
• Once bubbling, stir in the apple slices for a few minutes and take off the heat just as they start to soften.
• Lay out half of the apple slices in a oven-proof dish and then throw the bread chunks on top.
• Lay the rest of the apple slices on top and set the remaining toffee mixture aside.
• In a jug, mix together the cream, milk, and eggs. Pour all over the apple slices and bread.
• Bake for 1 hour.
• Reheat the toffee mixture and then pour over the bread pudding.
• Serve with vanilla ice cream.
• Enjoy!

STICKY TOFFEE PUDDING

Steps:

• For the sauce: In a heavy saucepan over medium heat, combine 1 1/4 cups of the heavy cream, the sugar, corn syrup and butter. Cook, stirring often, until a dark amber color, about 40 minutes. Carefully add the remaining 1 1/4 cups heavy cream. IT WILL BUBBLE UP AND IT IS HOT!
• For the cake: Preheat the oven to 350 degrees F. Grease seven 1/2 cup ramekins and set aside.
• Combine the dates and 3/4 cup water in a small saucepan and cook until the dates are softened, about 15 minutes. Puree in a blender and cool. Combine the flour, baking powder, baking soda and salt in a small bowl and set aside.
• In the bowl of an electric mixer, cream the brown sugar and butter until light and fluffy. Add the vanilla, egg, zest and date puree. Stir in the dry ingredients. Divide into the prepared ramekins and bake about 20 minutes. Cool slightly and remove the cakes from the ramekins. Slice the cakes in half horizontally. Rinse out the ramekins. Pour a little toffee sauce in the bottom of the ramekins and top with the bottom layer of the cake. Add more toffee sauce, place the top cake layer on top and cover with more sauce. Heat slightly before serving invert onto plate and yes ...cover with more sauce. Serve with whipped cream.

APPLE TOFFEE PUDDING

Steps:

• Heat the oven to 180C, 365F, gas mark 4.
• Grease a 3 pint shallow (2-3 inches) ovenproof dish.
• Mix flour, white sugar, salt and baking powder in a large bowl.
• Beat egg and mix with milk and melted butter.
• Stir into the dry ingredients until smooth.
• Peel, quarter and core the apples, cut each quarter into 2 - 3 thick slices.
• Lay the apples on the bottom of the dish and pour the batter over the top.
• Add boiling water to the brown sugar, stir well and pour evenly over the pudding.
• Bake for about 40 mins until the pudding is golden brown and springy to the touch.

TOFFEE APPLE BREAD & BUTTER PUDDING

Steps:

• Core the apples, then slice into rings about as thick as a 50p piece. Toss through the lemon juice and 2 tbsp sugar. Spread about 2 /3 of the caramel over the base of a large baking dish (ours was 20 x 30cm).
• Layer the brioche and apple rings in the dish in overlapping lines. Dot spoonfuls of the leftover caramel here and there, leaving bits of apple poking out.In a jug, whisk the eggs, milk, cream, vanilla extract and 1 tbsp sugar. Pour the mixture over the brioche and apples, making sure it's all well covered, then wrap in cling film. Set aside for at least 30 mins, or overnight, in the fridge.
• Heat oven to 170C/150C fan/gas 3. Uncover the pudding and scatter with the remaining 1 tbsp sugar. Bake for 45-50 mins until the top is golden and the custard has set. The caramel should be bubbling around the edges and the pudding puffed up. Serve with vanilla ice cream, if you like.