The Ontario Table

For Lynn, food, wine and travel are a delicious way to communicate that personal ‘sense of place’ that exists in each destination.

Apple Sticky Toffee Pudding

After a long, dry growing season, Ontario apples are super-sweet and bursting with flavour. The old saying, “an apple a day keeps the doctor away” rings true—apples contain vitamin C, flavonoids, complex carbohydrates, B-complex vitamins and beta carotene. And what better way to reap those benefits than by indulging in this delicious, seasonal Apple Sticky Toffee Pudding recipe—comfort food at its best.

INGREDIENTS
1 cup (250 mL) apple cider
½ cup (125 mL) dried apples, chopped
2 teaspoons (10 mL) baking soda
3 tablespoons (45 mL) country-fresh butter, room temperature
½ cup (125 mL) sugar
2 farm-fresh eggs
1 ¼ cup (310 mL) all purpose flour
2 teaspoons (10 mL) baking powder
1 teaspoon (5 mL) ground cinnamon
½ teaspoon (5 mL) ground nutmeg
1 ½ cups (375 mL) Spy apples, peeled and chopped
¾ cup (180 mL) Ontario Northern pecans, chopped

Toffee Sauce
6 tablespoons (90 mL) country-fresh butter
½ cup (125 mL) brown sugar
⅓ cup (80 mL) whipping cream
1 teaspoon (5 mL) pure vanilla extract

METHOD
In a large saucepan, bring cider and dried apples to a boil. Remove from heat; carefully stir in baking soda. Cool about 20 minutes.

Preheat oven to 350°F (180°C). Meanwhile, in a mixing bowl, beat the butter and sugar until light. Add eggs, one at a time, and beat well. In a small bowl, whisk together flour and spices. Alternately add flour mixture and cider with dried apples to the butter mixture until it is well combined. Add chopped apples and pecans. Pour into a greased 9-inch pan or 6 individual ramekins. If using ramekins, place on a baking sheet. Bake for 35 to 40 minutes or until set in the middle.

To make sauce:
Melt butter in a small saucepan. Add brown sugar and cook until sugar is dissolved, about 4 minutes. Slowly add whipping cream and simmer until slightly thickened. Remove from heat and stir in vanilla.

Serve warm pudding drizzled with toffee sauce. Serves 6 to 8.

 

Ontario Table

Recipe courtesy of the Ontario Table’s ezine, $10 Challenge: A Year of Eating Local, October edition, by Lynn Ogryzlo. Find more great recipes, featuring the best local food from across the province, in the Ontario Table—available on the Green Living Marketplace.