Autumnal Eve's Pudding with Spiced Toffee SauceĀ 

I can hardly believe almost six months have passed since my last post. Summer came and went in a whirl and here we are enjoying some of the best autumn weather we’ve had for a few years. Crisp mornings, crunchy leaves underfoot and that rich, low sunshine we only get this time off year. Perfect for hearty warming comfort food and this twist on Eve’s pudding certainly fits the bill. A total mash up between three of my favourite flavours, apples, pumpkin spice and toffee, you’ll have to have some pretty impressive willpower to resist seconds of this indulgent treat. 
Ingredients for the pudding:

3 large bramley apples, peeled cored and finely diced 

350g butternut squash, peeled and chopped

150ml vegetable oil

2 large eggs

250g soft light brown sugar

180g self raising flour

1 tsp bi-carb soda

Pumpkin spice mix made by mixing 3 tbsp ground cinnamon, 1 tbsp ground ginger, 1 whole grated nutmeg and half a tsp ground cloves. 

For the toffee sauce:

250g butter

250g light brown sugar

400ml double cream 

2tsp pumpkin spice mix

Method:

Put the squash in a bowl with a splash or two of water. Cover with cling film and microwave on high for 5 minutes. 

While it’s cooking grease a large oven safe dish and put the apples in the bottom. Sprinkle with a teaspoon of the spice mix. 

Whisk the eggs and sugar together until they are the same consistency of a thick milkshake. By now the butternut squash should be tender. Put it in a blender with the oil and whizz until you have a smooth puree. I used my nutribullet which works a treat. 

Fold the flour and bi-carb along with 1 rounded tablespoon of the spice mix into the eggy milkshake before gently folding through the butternut puree. 

Pour the mixture on top of the apples and bake at 160oC (fan) for approximately 50 minutes until a skewer comes out of the cake clean.

To make the sauce, melt the butter, sugar and spice mix together until totally combined then pour in the cream stiring constantly. 

Serve with custard and the toffee sauce! Divine! 

Fuss free Banoffee Pie

This is probably the easiest, quickest but most liked dessert recipe in my repertoire. If you don’t try it, you’re definitely missing out!

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300g ginger nuts, a large knob of salted  butter, a can of condensed caramel, 3 or 4 bananas, a splash of lemon juice and chocolate curls/smashed up Scottish Tablet to decorate, and you’ve got a very indulgent and very tasty dessert.

Blitz the biscuits in a processor and slowly drizzle in the melted butter.  I didn’t actually weigh mine,  but you want it the consistency of wet sand.  It needs to be able to stick together and contain all that sticky caramel. Press it into a springform tin and push it up about an inch and a half up the sides.

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Cover the base with a layer or sliced bananas and drizzle over a little lemon juice to offset the sweetness slightly.

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Empty the caramel into a bowl and beat with a spoon to loosen it to a pourable (I’m not sure that’s even a word!) consistency. Drizzle over the bananas.

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Lightly whip the cream, spread it over the caramel and sprinkle with crushed Scottish Tablet and dark chocolate curls. To make chocolate curls lay a slab of chocolate on a worktop, smooth side facing up, and drag a large sharp knife firmly down it holding the tip of the blade as well as the handle.

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Leave to chill in the fridge for a couple of hours before carefully removing the tin to reveal your masterpiece. Enjoy as is… This certainly doesn’t need any accompaniments.
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