Recipe: Toffee apple sponge with a hint of bushmills whiskey
One of NI’s best-known chefs, Nick Price, serves up a traditional Christmas feast — and all the ingredients are on sale at SuperValu
What you'll need
225g caster sugar
200g self-raising flour
1 tbsp milk
250g Bramley apples peeled, cored and cut quite chunky to fit bottom of a ramekin
2 tbsp sugar
Splash of milk
for the Toffee Whiskey Sauce
200g soft brown sugar
200ml double cream
Tot of Bushmills (optional)
Heat oven to 180°C/gas 4/350°F. Cream butter and caster sugar until light and pale in colour. Beat in the eggs one at a time, making sure each is incorporated before adding the next.
Now fold in the flour and combine well, then add the milk. You are trying to achieve a dropping consistency. Put the chopped apples in a saucepan with the sugar and cook for about 5 minutes until the sugar is dissolved and the apples softened.
To make the toffee and whiskey sauce, melt the butter and sugar in a saucepan, making sure all the sugar is dissolved, then add the cream and the whiskey and gently simmer for about 5 minutes.
Butter six ramekins. Put some toffee sauce in the bottom and then divide the apple between them, then put the sponge mixture on top. Take care not to overfill as you have to allow room for it to rise. Place on a baking sheet and bake for about 25 mins or until a nice golden brown.
When cooked, run a knife around the edge of the pudding and turn out onto a plate.
Pour some more toffee sauce over the top and then serve it with Glastry Farm’s Yellowman Ice Cream.