Toffee apple sponge pudding recipe
 A perfect end to an autumn dinner party, these easy steamed puddings are rich with toffee and apples. 225g/8oz unsalted butter225g/8oz golden caster sugar4 free-range eggs200g/7oz self-raising floursplash full-fat milk1 tsp stem ginger (from a jar)250g/9oz cooking apples, peeled, cores removed, chopped2 tbsp sugar 225g/8oz unsalted butter 225g/8oz golden caster sugar 4 free-range eggs 200g/7oz self-raising flour splash full-fat milk 1 tsp stem ginger (from a jar) 250g/9oz cooking apples, peeled, cores removed, chopped 2 tbsp sugar 150g/5½oz butter150g/5½oz soft dark brown sugar150ml/5½fl oz double cream100ml/3½fl oz condensed milk50ml/2fl oz calvados (optional)ready-made custard, to serve 150g/5½oz butter 150g/5½oz soft dark brown sugar 150ml/5½fl oz double cream 100ml/3½fl oz condensed milk 50ml/2fl oz calvados (optional) ready-made custard, to serve Method Preheat the oven to 180C/350F/Gas 4.For the sponge, beat the butter and sugar together in a mixing bowl until pale and fluffy.Crack in the eggs, one at a time, beating each egg into the mixture until fully incorporated before adding the next.Fold in the flour until well combined. Add a splash of milk to loosen the mixture, as necessary. (NB: The mixture should be of dropping consistency.) Fold in the ginger.Place the chopped apples and sugar into a pan and cook for 4-5 minutes, or until the sugar has dissolved and is bubbling and the apple has softened.For the sauce, bring all of the sauce ingredients to the boil in a pan, stirring constantly to form a smooth sauce that is thick enough to coat the back of a spoon. Remove from the heat and set aside to cool slightly.Spoon a little of the sauce into eight dariole moulds. Divide the cooked apple equally among the moulds, then spoon over the sponge mixture.Place the dariole moulds into a large, deep-sided roasting tray. Pour enough boiling water into the roasting tray to reach halfway up the sides of the dariole moulds. (NB: This is called a bain-marie.) Cover the tray with aluminium foil, then transfer to the oven and cook for 25 minutes, or until the sponge has risen and is pale golden-brown. Turn out one sponge pudding onto each of six serving plates. Drizzle any remaining sauce around the edge of the plates. Drizzle the custard over the sponge puddings. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the sponge, beat the butter and sugar together in a mixing bowl until pale and fluffy. For the sponge, beat the butter and sugar together in a mixing bowl until pale and fluffy. Crack in the eggs, one at a time, beating each egg into the mixture until fully incorporated before adding the next. Crack in the eggs, one at a time, beating each egg into the mixture until fully incorporated before adding the next. Fold in the flour until well combined. Add a splash of milk to loosen the mixture, as necessary. (NB: The mixture should be of dropping consistency.) Fold in the ginger. Fold in the flour until well combined. Add a splash of milk to loosen the mixture, as necessary. (NB: The mixture should be of dropping consistency.) Fold in the ginger. Place the chopped apples and sugar into a pan and cook for 4-5 minutes, or until the sugar has dissolved and is bubbling and the apple has softened. Place the chopped apples and sugar into a pan and cook for 4-5 minutes, or until the sugar has dissolved and is bubbling and the apple has softened. For the sauce, bring all of the sauce ingredients to the boil in a pan, stirring constantly to form a smooth sauce that is thick enough to coat the back of a spoon. Remove from the heat and set aside to cool slightly. For the sauce, bring all of the sauce ingredients to the boil in a pan, stirring constantly to form a smooth sauce that is thick enough to coat the back of a spoon. Remove from the heat and set aside to cool slightly. Spoon a little of the sauce into eight dariole moulds. Divide the cooked apple equally among the moulds, then spoon over the sponge mixture. Spoon a little of the sauce into eight dariole moulds. Divide the cooked apple equally among the moulds, then spoon over the sponge mixture. Place the dariole moulds into a large, deep-sided roasting tray. Pour enough boiling water into the roasting tray to reach halfway up the sides of the dariole moulds. (NB: This is called a bain-marie.) Cover the tray with aluminium foil, then transfer to the oven and cook for 25 minutes, or until the sponge has risen and is pale golden-brown. Place the dariole moulds into a large, deep-sided roasting tray. Pour enough boiling water into the roasting tray to reach halfway up the sides of the dariole moulds. (NB: This is called a bain-marie.) Cover the tray with aluminium foil, then transfer to the oven and cook for 25 minutes, or until the sponge has risen and is pale golden-brown. Turn out one sponge pudding onto each of six serving plates. Drizzle any remaining sauce around the edge of the plates. Drizzle the custard over the sponge puddings. Turn out one sponge pudding onto each of six serving plates. Drizzle any remaining sauce around the edge of the plates. Drizzle the custard over the sponge puddings.