This Sticky Salted Toffee Apple Pudding is a twist on the traditional with the additional of a salted toffee. If you’re not a fan of the salted then just omit this from the recipe
The salted is certainly worth a try though
Preheat the oven to 180 degrees Centigrade
In a large and deep enough ovenproof dish (remember this will rise!), butter and then line the base with the sliced apples.
In a large bowl, mix all the dry goods together
Melt the butter in a small saucepan. Add all the wet goods into a separate bowl and given them a quick whisk
Add the wet into the dry and whisk until smooth and pour into the ovenproof dish making it level. The cake batter is fairly thick but don’t worry.
In a saucepan, combine the butter, cream and sugar and bring to a simmer. Keep an eye on it and keep stirring until the sauce goes a tan toffee colour. Once done, add the sea salt, stir and carefully pour on top of the cake batter
Pop it into the oven and bake for 40 minutes