Toffee Apple Self-Saucing Pudding

Sticky sweet, this is the pudding form of a toffee apple, but a whole lot better for your teeth!

It is soft and gooey, filled with the crisp sweetness of apples and added crunch from the pecans - go on, you know you want to try it.

I've made this pudding gluten-free and vegan so even more can enjoy this deliciousness.

Dairy free, egg free, vegan, and gluten free.

INGREDIENTS:

140g gluten-free self-raising flour
80g caster sugar
1 tbsp baking powder
85g dairy-free butter, melted
200ml dairy-free milk of choice
50g of apple puree/sauce (this makes the perfect egg replacement)
1 tsp vanilla extract
2 cooking apples, peeled, cored and diced

Toffee topping

120g brown sugar
250ml boiling water
50g pecans, roughly chopped

METHOD:

Preheat oven to 180c fan forced.

Combine the brown sugar and boiling water in a large jug and stir until smooth. Set this aside, it will be used to pour over your pudding.

In a large bowl, combine the flour, sugar, and baking powder.

In a smaller bowl, mix the dairy-free milk, dairy-free butter, apple puree, and vanilla extract and stir into the dry ingredients until you get a smooth batter. Set aside.

Arrange the apples in your caserole dish, pour the pudding batter over the top to cover all the apples.

Slowly pour the brown sugar liquid over the pudding by holding a soup spoon and pouring the liquid over the back of it. This prevents the liquid digging big holes into the pudding mixture.

Scatter the pudding with the chopped pecans and bake it in the pre-heated oven for about 40 mins until the pudding has risen and is golden.

When serving the pudding, make sure you scoop some of the gooey caramel sauce covering the bottom of the dish.