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