This steamed pudding contains seasonal fruits and crunchy pecans for a gorgeous blend of flavour and texture. It's then drizzled with an irresistible toffee sauce, leaving you with the perfect weekend treat.
- 175g butter, softened
- 2 eating apples, peeled, cored and cut into 2cm chunks
- 2 large pears (ripe), peeled, cored and cut into 2cm chunks
- 130g golden caster sugar
- 50g pecans, toasted and roughly chopped
- 3 eggs, beaten
- 150g self-raising flour
- For the toffee sauce:
- 175g light muscovado sugar
- 125g butter
- 200g crème fraîche
- Pot of Rodda's Clotted Cream to serve
Method1 Melt 25g of butter in a large frying pan. Then add the apples and pears, cooking until just soft and beginning to turn golden.
2 Next, add 1 tablespoon sugar and cook for 2 minutes until it all begins to caramelise. Let it cool and then add the pecans.
3 For the sauce: Place all the sauce ingredients in a saucepan and cook until the butter and crème fraîche have melted. Bring to the boil and simmer for two 2 minutes.
4 Pour the apple, pear and pecan mixture into a buttered 1.5 litre pudding basin. Then pour a third of the toffee sauce over and set aside.
5 Beat the rest of the caster sugar and butter together, until pale and creamy. Gradually add the beaten eggs, mixing well as you go. Then fold in the flour with a pinch of salt. Spoon the mixture on top of the apples and spread level.
6 Cover with a pleated sheet of baking parchment and foil. Put the bowl in a large saucepan and fill pan with boiling water until it reaches halfway up the sides of the pudding bowl. Cover with a lid and steam for 1.5 hours, adding more water halfway through, if needed.
7 Leave the pudding to rest for two minutes, then turn out onto a dish and serve with the remaining toffee sauce.
8 Serve with a dollop of Cornish clotted cream, and enjoy!
Prep Time20 minutes
Cook Time1 1/2 hours
Nutrition InformationMakes 1 large pudding
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