Sticky Toffee Apple Pudding

With winter thankfully fast disappearing around Paris, it’s about time I posted my favourite comfort-food dessert recipe, known affectionately in our family as S.T.P. or Sticky Toffee Pudding. Except I make this with a grated apple twist to the classic into a Sticky Toffee Apple Pudding – just to add a little extra fruit to the decadent luscious toffee scrumptiousness!

sticky toffee apple pudding dessert

Why haven’t I posted this before? It goes against my Frenchie-style eating habits: I love dessert but shy away from over-sugared filling puddings.  This is the one exception – and the version below is my final answer to this most delicious dilemma called Sticky Toffee Pudding Syndrome.

Another reason? I already have a version of it in my first cookbook. For some fun, I converted the Sticky Toffee Pudding into a macaron for Mad About Macarons – making it an entirely gluten-free version.  I also made them into a giant macaron dessert for the book’s macaron dessert chapter, a kind of Xtra Large S.T.P. macaron!

Funnily enough, some American critics initially thought that S.T.P. was a “bit too British” for a macaron book – but little did they know that the recipe for sticky toffee pudding may well have originated in Canada, just like my Scottish Granny’s Matrimonial Cake (oaty date squares).

Sticky toffee pudding #macarons #glutenfree

As a youngter, my parents would often drive my wee brother and I down to the Lake District. It didn’t take us long to discover THE highlight of any of our trips there: we’d make a mandatory stop at the legendary Cartmel Village Shop for a S.T.P. dose from their “Home of Sticky Toffee”.
I distinctly remember the difference over many other sticky toffee puddings we tried in Scotland: it was distinctly dark and lush, covered in the darkest ever toffee sauce.

Living in France has meant the necessity of making this at home, as it’s not something we can just run out to our local pâtisserie or boulangerie and find – so this Sticky Toffee Apple Pudding was created along the way. It’s often requested by my beau-père, Jean-Pierre, who’s accent is adorable: can we have more of that steeecky toafee pood-eeeng?

Well, here it is, beau-papa.

Sticky Toffee Apple Pudding

sticky toffee apple pudding #dessertlove #puddings

There are two ways of making this recipe:

Normally it’s made as a flat cake, batter sitting (nearly floating) on top of a pool of toffee sauce in a buttered ovenproof pie or gratin dish and serve spooned into pudding bowls or – in this case – teacups, inspired by Carina Contini’s family recipe for Sticky Ginger & Date Pudding in her Kitchen Garden Cookbook. I adapted the recipe, cutting down slightly on the butter and sugar and added apple, since my Granny always mixed dates with apple – it’s a deliciously nostalgic thing I can’t help continuing.

sticky toffee apple pudding #puddings #dessertrecipes #stickytoffee

Sticky Toffee Pudding Syndrome

If you’ve been smitten with this pudding, you’ll totally understand. The cake version has one HUGE problem: we normally have at least second portions and it can get out of control. It’s what we call the Sticky Toffee Pudding Syndrome. So, to avoid such sticky toffee impulses, my preferred method is to pour the batter into individual silicone moulds. It’s just enough. Full. Stop.

Moreover, they’re so easy to freeze when removed from their silicone moulds and reheat when needed – making them so handy to serve stress-free for a dinner party later!

sticky toffee apple pudding

We eat half and freeze the rest before anyone can ask for more.

No second portions – unless you want a sticky toffee pudding macaron?

Sticky Toffee Apple Pudding Recipe

sticky toffee apple pudding sauce recipe

Firstly, make the sticky toffee sauce: you’ll need this not just for pouring when it’s served, but also for pouring underneath the batter to make the cakes beautifully sticky.

In order to get the best, dark sauce, use soft dark muscovado sugar. If you can’t find this in speciality épiceries in France, then use Vergeoise Brun.

sticky toffee apple pudding method

Prepare the date paste adding water, bicarbonate of soda and grate in a peeled apple. Make the batter and fold in the date and apple mixture.

sticky toffee apple pudding recipe method

Pour in the toffee sauce to about 1/4 of the way then top with the batter, leaving 1/3 space at the top for the cake batter to rise. Bake for about 30 minutes and serve with the toffee sauce. That’s it!

sticky toffee apple pudding #dessertrecipes #bestofbritish #classicpuddings

Sticky Toffee Apple Pudding
Prep Time
20 mins
Cook Time
45 mins
Cooling Time
10 mins
Total Time
1 hr 5 mins
 

An apple addition to the lush Sticky Toffee Pudding classic recipe, served individually in a pool of the darkest toffee sauce. The puddings and sauce also freeze extremely well. Just reheat them separately and serve when you need a dose of Sticky Toffee Apple Pudding! I use briochette or muffin silicone moulds, but traditional buttered dariole moulds are also good.

Course: Dessert
Cuisine: British, Canadian
Keyword: date pudding, sticky toffee pudding, toffee sauce
Servings: 12 people
Calories: 450 kcal
Author: Jill Colonna
Ingredients
Sticky Toffee Sauce:
  • 175 g (6oz) butter, unsalted
  • pinch salt fleur de sel
  • 250 g (9oz) dark Muscovado sugar Vergeoise Brun or soft dark brown sugar
  • 225 g (8oz) whipping cream (30% fat)
Pudding Batter:
  • 175 g (6oz) pitted dates roughly chopped
  • 175 ml (6fl oz) water
  • 1 tsp bicarbonate of soda (baking soda)
  • 1 apple (e.g. Granny Smith) peeled & grated
  • 75 g (3oz) butter, unsalted
  • 110 g (4oz) soft dark brown sugar (Muscovado)
  • 2 eggs organic
  • 150 g (5.5oz) plain flour (all purpose)
  • 1 tsp baking powder (no need if use self-raising flour above)
  • 1 tsp ground ginger optional
Instructions
Sticky Toffee Sauce:
  1. Melt the butter, sugar and cream in a large saucepan over medium heat, then once dissolved, turn down the heat to low and stir occasionally until the sauce becomes smooth and glossy. Set aside to cool.

Pudding Batter:
  1. In a saucepan, cover the dates with the water and bring to the boil. Add the baking soda then mash until a smooth paste. Leave to cool for 10 minutes then stir in the grated apple until well combined.

  2. Preheat the oven to 180°C/160°C fan/360°F/Gas 4.

    Cream the butter and sugar together in a large bowl or in a large stand-mixer until pale and creamy. Gradually beat in the eggs, flour and ginger (if using). Fold in the date and apple mixture until mixed together.

  3. Pour 1/4 of the sauce into the bottom of each silicone mould (or into a buttered gratin dish if you prefer the cake-like version). Top with the batter until 1/3 from the top, giving enough room for the batter to rise. Bake for 30 minutes.

  4. Remove from the moulds after 5 minutes cooling and place directly on serving dishes. Reheat the toffee sauce and pour over each pudding. 

Recipe Notes

The puddings and sauce freeze well. Once the puddings are cooled, chill then transfer to a zip-lock bag or containers - likewise for the sauce.  Just defrost and reheat before serving.

Jill Colonna

MadAboutMacarons.com

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sticky toffee apple #pudding #desserttable #bestofbritish #stickytoffeepudding

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The Hottest Paris Food Tour

Do you love your food and planning your first visit to Paris? Then a warm, tasty introduction to traditional French foods is a delicious way to start your trip. I recently discovered that The Paris Guy has an evening food tour, that’s quite literally the hottest Paris food tour in the Marais!

While most walking Paris food tours focus on markets, ingredients, bread and cheese plus the sweeter side (like I used to lead in Saint Germain-des-Prés) on chocolates, pastries and macarons while walking, discussing and tasting in and between boutiques, Le Marais Paris Food Tour concentrates on primarily sit-down restaurant tastings of oysters and Champagne, wine, cheese, galettes (savoury crêpes) with cidre, Boeuf Bourguignon, more wine and crème brûlée – and that’s not all.

HOttest Paris Food Tour

Thank you to the Paris Guy for sponsoring this post by inviting me to experience Le Marais Paris Food tour. As always, all opinions are entirely my own. Affiliate links are included in this post, as The Paris Guy has kindly offered my readers 5% off their tours in Paris if you use the unique code, MADABOUTMACARONS.

The Hottest Paris Food Tour

The Hottest Paris Food Tour in the Marais kicks off with a warm welcome early evening near the metro, République. Our English-speaking guide for the 3-hour walking tour was Erica.

Hottest Paris Food Tour The Paris Guy #parisfoodtours

Our group was made up of a maximum of 12 so, along with the food tastings, anecdotes and history thrown in, it ended up being a fun social evening too.

Oysters and Champagne

To get us in the French mood, the POP sounded as our bottle of Champagne was opened with some explanations on the French’s famous bubbly. Platters of N°4 and N°3 oysters arrived in this lovely seafood bar. If you follow me on Instagram, you’ll see I love flowers and so this was a perfect spot to appreciate them too.

Hottest Paris Food Tour #parisfoodtours

A touch of smoked salted butter served with the most delicious bread is delicious – but be careful: go easy on the bread in the initial stages, as you need to pace yourself on this food tour!  There’s still more to come.

Sipping on Champagne, I also loved the refreshing minty touch to their carafe water. If you know me, however, I usually prefer more Champagne than grabbing (or “crab-bing”) that bottle of water!

hottest paris food tour #parisfoodtour

Crab a bottle!

See anemones at the Parisian seafood bar?

Hottest Food Tour in Paris

See Anemones in front of this seafood bar in the Marais?

Say Cheese – French Fromage!

Normally the Paris Guy Food Tour starts with the Oyster tasting with Champagne but exceptionally, as it hadn’t yet opened at our meeting time, we started with the cheese. With over 1000 cheeses in France, no savoury tour is complete without it!

Hottest Paris Food tour

I’ll leave you to discover the cheesy stories and tips on the tour but the tasting platter had a good variety of many of my personal favourites. If you’re a couple, ensure you both have a taste of the stronger types together (just saying…), absolutely delicious served with fig jam (see my Corsican fig jam recipe here).

Hottest Paris food tour Marais #paristravel

Walking past many landmarks in the Marais, such as the Mairie of the 3rd arrondissement above, we headed for the famous rue des Rosiers in the Jewish quarter. The speciality? Falafel.

Falafels, deep-fried chickpea balls, are one of those deliciously “Did you know that they’re vegan?” types of foods that we enjoyed outside (the only tasting outdoors on the tour), with finger-licking sesame sauce coupled with a vibrant, festive ambience.

hottest paris food tour #Paristravel

Galettes – Savoury Crêpes

Next up on the tour was a walk to a cosy Crêperie. Typically served in Brittany and in Normandy, traditional wafer-thin buckwheat galettes – savoury crêpes – are enjoyed with cider served in giant cups. We tasted a couple of varieties: Forestière (chicken and mushroom) and the popular Complète with ham, cheese and egg washed down with some Cidre Brut.

hottest Paris food tour #Paristravel #Parisfood

I did tell you you need to pace yourself! Our last stop was a most relaxed setting in a quiet, slightly hidden Parisian Brasserie for not one but TWO finale tastings.

hottest Paris Food Tour restaurant tastings #paristravel #Parisfoodtours

As more wine was served, so was a generous tasting of Boeuf Bourguignon, a typical hearty beef stew from Burgundy, slowly cooked with mushrooms and carrots in Burgundy wine. Served with purée (also wonderful with Gratin Dauphinois), this is the ultimate French comfort food.

French culinary favourites on the hottest paris food tour

This is when Amelie Poulin would adore coming here too.  Her favourite part of this Parisian dessert, crème brûlée, is cracking the burned sugar surface and discovering the eggy vanilla cream underneath.

Incidentally, I have a recipe for a milk chocolate crème brûlée here.

hottest paris food tour creme brulee finale #paristravel

As we said Au Revoir to Erica, our cheerful Paris Guy guide, Paris by Night awaited outside. The 17th Century Eglise Saint-Paul-Saint-Louis was glistening in all its glory before heading back into the metro home on rue St Antoine.

hottest Paris food tour Marais

Hottest Paris Food Tour – 5% Reader Discount!

Looking to try traditional French food in Paris on your first trip? Prefer to sit more in restaurants than mainly eat outside? Then this is the ideal evening walking tour – indeed, literally the hottest Paris food tour for couples, solo travellers, families with older children and amongst friends – and great as gifts too if friends or family are going to Paris!

Just don’t forget to bring your appetite…

Hottest Paris Food Tour

 

DisclosureThank you to the Paris Guy for sponsoring this post by inviting me to experience their Le Marais Paris Food tour. As always, all opinions are entirely my own. Affiliate links are included in this post, as the Paris Guy has kindly offered my readers 5% off their tours in Paris if you use the unique code, MADABOUTMACARONS (also includes their tours in Italy).

Caramelised Pineapple Rice Pudding (Riz Condé)

I love a gourmet challenge – as you can tell from my latest Vegan Raspberry Macarons. However, you may recall in my latest newsletter that our regional Seine Saint Germain tourist office set me a French culinary challenge – linked to Alexandre Dumas (author of The Count of Monte Cristo, 3 Muskateers…). During some initial research, I have discovered a fruity French rice pudding dessert made with pineapple or apricots and, after a twist or two to Ananas à la Condé, have come up with individual desserts to make this Caramelised Pineapple Rice Pudding.

Caramelised pineapple rice pudding

What is Condé Rice Pudding (Riz à la Condé)?

According to Larousse and other more recent French culinary dictionaries, Condé (or à la Condé) is a chilled entremet (old French for the modern dessert) made of rice pudding cooked in milk, presented in a savarin or crown-like mould and served with poached fruits in syrup. The classic is made either with apricots or pineapple slices soaked in Kirsch and decorated with candied fruits.

Why the name, Condé? It refers to the Prince of Condé (aka le Grand Condé), chief subordinate to King Louis XIV and occupied the family’s estate of the Château de Chantilly. The Prince of Condé allured such influental guests as MolièreRacineLa Fontaine and Bourdaloue (a French minister/preacher, who’s Parisian street, rue de la Bourdaloue, is named after him and is where the Bourdaloue Tart was invented – see my recipe here).

The Prince of Condé’s butler/chef was the legendary Vatel, renowned for committing suicide since the fish didn’t arrive on time for Louis XIV visit. Did Vatel invent this dish? Who knows, but it certainly wasn’t with pineapple. Pineapples didn’t arrive in France until 1733 under King Louis XV, when they could be grown in the Potager’s greenhouses in Versailles.

Caramelised pineapple rice pudding

Caramelised Pineapple Rice Pudding

My French Culinary Dumas Challenge

With 172 years apart, our famous novelist neighbour, Alexandre Dumas, built the Château de Monte Cristo in Port Marly and, as of 1847, held lavish parties centred around the most gastronomic of feasts with impressive wines. Towards the end of his life, Dumas wrote Le Grand Dictionnaire de Cuisine, documenting many of the classic ingredients and recipes around – all of them, no doubt, served at his castle-like demeure in les Yvelines.

My challenge is to recreate some of his recipes, although it’s not as easy as I thought.According to a few menus documented in the Chateau de Monte Cristo, he doesn’t even specify many of the desserts (entremets) but cites mainly “Seasonal Fresh Fruit” or a “Basket of Fruits”.

The pineapple was the height of luxury as so difficult to come by, and was seen more as a symbol that adorned not just Versailles but the aristocratic homes in the 19th Century. They were so expensive that it was big business – you could even RENT a pineapple to show off. As Alexandre Dumas was most lavish and proud to show off his wealth to his guests, I figure the pineapple is the perfect recipe to kick off my Dumas recipe challenge!

caramelised pineapple love hearts

How To Make Pineapple Love Hearts

Quite by accident, I cut out pineapple love-hearts for Valentines using a small corer. As the corer was a bit too small, I cut out 2 rounds, realising it turned into a heart. No pinks, no ribbons – just a heart that’s hiding secretly, drowned in the most lush pool of vanilla and rum syrup.

Caramelised pineapple rice pudding

Caramelised Pineapple Rice Pudding

Caramelised Pineapple Rice Pudding

This recipe classic is normally one large rice pudding, augmented with vanilla and egg yolks to hold its shape, placed in a large crown-like savarin mould and decorated with pineapple slices macerated in Kirsch. In order to boil off the alcohol and make this recipe family friendly, I caramelise pineapple slices in a rum syrup (it’s a variation to this whole roasted rum pineapple recipe), place individual vanilla rice puddings (in mini savarin moulds) on top of a slice of caramelised pineapple and serve with nougatine for added crunchy texture.

Caramelised Pineapple Rice Pudding
Prep Time
15 mins
Cook Time
40 mins
Chilling Time
2 hrs
Total Time
55 mins
 

A French Rice Pudding served "à la Condé" style on top of caramelised pineapple roasted in a rum syrup and topped with passion fruit. A perfect light yet special dessert for any occasion - and a chic way of serving vanilla rice pudding!

Course: Dessert
Cuisine: French
Keyword: caramelised pineapple, chic rice pudding desserts, pineapple rice condé, rice pudding, riz à la condé
Servings: 6 people
Calories: 394 kcal
Author: Jill Colonna
Ingredients
Caramelised Rum Pineapple
  • 1 pineapple, medium
  • 1 vanilla pod/bean (or 1 tsp vanilla powder)
  • 150 g (5.5oz) sugar
  • 125 ml (4.5oz) boiling water
  • 2 tbsp dark rum
  • 1 passion fruit (optional, to decorate)
Vanilla Rice Pudding
  • 150 g (5.5oz) round pudding rice
  • 75 g (3oz) brown cane sugar
  • 500 ml (18fl oz) full cream milk
  • 1 vanilla pod/bean (or 1tsp vanilla powder)
  • 3 egg yolks
  • 40 g (1.5oz) butter, unsalted
Instructions
For the Caramelised Pineapple
  1. Caramelise the sugar with a couple of drops of water over a low heat without stirring. Meanwhile, cut the vanilla pod down the middle and scrape out the seeds using a sharp knife (even easier, just add a tsp vanilla powder). Reserve the emptied pods, if using.

  2. As soon as the caramel turns a dark golden colour, add the boiling water and vanilla seeds. Stir using a wooden spoon and bring to the boil. Take off the heat and add the rum.

  3. Preheat the oven to 200°C/180°C fan/400°F/Gas 6. Prepare the pineapple by cutting off the outer skin with a sharp knife. Remove the inside core using a corer or sharp knife. Place in a roasting tin, pour over the syrup and roast in the oven for 35 minutes (adding the scraped vanilla pod, if using) - coating the pineapple with the syrup a couple of times. Remove from the oven and cool.

For the Rice Puddings
  1. Meanwhile, while the pineapple is in the oven, weigh out the pudding rice, sugar, milk in a saucepan. Add the vanilla and stir to combine. Cook over a medium heat, half covered, stirring a couple of times during cooking.  After about 35 minutes the rice will have thickened. 

  2. Take off the heat and beat in the 3 yolks and butter.  Press the mixture into 6 individual savarin moulds (I use silicone but buttered moulds such as muffin tins will do if you don't have savarin). Leave to cool first then chill in the fridge for at least 2 hours or overnight or transfer for up to an hour in the freezer.

To Serve
  1. Place a pineapple ring in each bowl, turn out the rice puddings from the moulds and place on top. Dribble over the caramelised vanilla and rum syrup and top with some passion fruit seeds. Serve chilled and decorate with an edible flower.

Recipe Notes

Serve with Nougatine to give some added crunch for texture.

Jill Colonna

MadAboutMacarons.com

 

Caramelised pineapple rice pudding

Pin me for later! Caramelised Pineapple Rice Pudding

 

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