We’ve added a splash of rum to the sticky toffee sauce –  keep some booze free for the kids!



GingerToffeePuddingToffeeAppleSauce13190200g unsalted butter

250g light muscovado sugar

 75g stem ginger, chopped

100ml milk

100g pitted soft dates, chopped

175g plain flour, sieved

1/2tsp bicarbonate of soda

1/4tsp grated nutmeg

2 eggs

25g pecans, chopped

3 apples, sliced

300ml double cream

2tbsp rum

1 Heat oven to 180C, Gas 4. Put125g butter, 175g sugar, ginger, milk and dates into a pan. Warm through, stirring until melted. Cool for 5 mins.

2 Grease a 12 hole muffin tin. Stir in the flour, bicarbonate of soda, eggs and peacans. Beat together until smooth.

3 Use an ice cream scoop to divide mixture between muffin tin. Bake for 20 mins until well risen and firm to touch.  Leave in tin for 5 mins

4 Meanwhile. heat 25g butter in a frying pan and pan fry apples for a few mins until tender.

5 Whip 150ml cream until softly peaking. Put the remaining 50g sugar in a pan with remaining 75g sugar, gently warm to melt. Stir in 150ml cream and rum.

6 Serve toffee puds, topped with toffee sauce and apples and a dollop of whipped cream.

Per serving: 457 cals, 30g fat (17g sat), 43g carbs