Vickys Self-Saucing Toffee Apple Pudding GF DF EF SF NF
Vickys Self-Saucing Toffee Apple Pudding GF DF EF SF NF

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, vickys self-saucing toffee apple pudding gf df ef sf nf. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vickys Self-Saucing Toffee Apple Pudding GF DF EF SF NF is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Vickys Self-Saucing Toffee Apple Pudding GF DF EF SF NF is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook vickys self-saucing toffee apple pudding gf df ef sf nf using 12 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Vickys Self-Saucing Toffee Apple Pudding GF DF EF SF NF:
  1. Prepare 85 g melted gold foil-wrapped Stork margarine block + extra
  2. Make ready 180 g gluten-free / plain flour
  3. Get 1/8 tsp xanthan gum if using GF flour
  4. Prepare 100 g golden caster sugar / superfine sugar
  5. Take 4 tsp baking powder
  6. Prepare 1/4 tsp salt
  7. Take 240 ml light coconut milk
  8. Take 1 tsp vanilla extract
  9. Make ready 2 large cooking apples - peeled, cored & sliced
  10. Prepare 140 g dark brown sugar
  11. Make ready 240 ml boiling water
  12. Prepare 50 g chopped pecans (optional)
Steps to make Vickys Self-Saucing Toffee Apple Pudding GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350F and grease a 3.5 pint cake tin or casserole dish with some of the margarine
  2. Mix the flour, xanthan gum if using, sugar, baking powder & salt together
  3. Mix the melted margarine, milk and vanilla into the flour and stir until smooth, adding a splash extra milk if using GF flour
  4. Layer the apples at the bottom if the oven dish
  5. Pour the cake batter on top evenly
  6. Mix the boiling water and dark sugar together until smooth then gently pour over the batter, trying not to disrupt the batter too much. It helps to pour it over a spoon
  7. Scatter the pecans over if using then bake for 40 minutes or until the cake is risen and firm on top while the sauce sinks to the bottom
  8. Serve immediately with free-from ice cream or custard, see my recipe list for both

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