Cravings are but human. But we aim to try and make it as healthy or interesting as possible. Today we bring yet another recipe by Chef Vijay from Barbeque nation, completing our three series recipes contributed by him. This one is to look out for people, so go ahead indulge and satisfy your taste buds. We promise to keep you engaged in our culinary journey by bringing you home recipes, recipes by chefs, food reviews and think food in every aspect possible. So stay tuned as we share with you a traditional recipe from Rajasthan next week :)!
For the toffee sauce
125 g butter
175 g brown sugar
200 g fresh cream
1 tsp vanilla essence
For the pudding
175 g butter, plus extra for greasing
3 large red apples
130 g brown sugar
2 eggs, beaten
4 tbsp milk
150 g refined flour
Lemon zest 1 tsp
Lightly whipped double cream, for serving
Step 1. For the toffee sauce: in a small saucepan, melt the butter and sugar in a pan together over a medium heat, until the mixture begins to turn amber and caramelises.
Step 2. Lower the heat and slowly stir in the cream and vanilla extract, then take off the heat and set aside to cool completely.
Step 3. For the pudding: lightly butter a 9inch baking basin. Cut a small disc of butter paper and place in the bottom.
Step 4. Peel core and slice the apples. Heat 25g of the butter and gently fry the apples until they are just tender and start to caramelise. Set aside to cool slightly.
Step 5. In a bowl, beat together the rest of the butter and sugar until the mixture is pale and creamy. Gradually add in the beaten egg and milk mixing well.
Step 6. Sift in the flour and fold into the batter until well-combined.
Step 7. Scatter the apples onto the bottom of the buttered basin and drizzle over half the toffee sauce. Pour the sponge batter over the apples.
Step 8. Cover the pudding basin with a lid, and then place a thin aluminum foil on top of the lid leaving little extra, and seal the edges
Step 9. Place the basin in a large saucepan or steamer and pour in enough boiling water to come halfway up the sides. Cover with a lid and steam for at least 1 hour or until a skewer inserted into the middle of the pudding comes out clean.
Step 10. Turn the pudding out onto a plate and serve with remaining toffee sauce & lite whipped cream.
Step 11: You can garnish with almonds or walnuts as you please.
This recipe is contributed by Chef Vijay, head of Culinary Operations, Barbeque Nation.