Toffee Apple Pudding

200 grams unsalted butter, softened, plus extra for greasing
200 grams light brown sugar
4 eggs, beaten
200 grams self-rising flour
150 grams peeled, cored, and chopped apple, divided

For the toffee sauce:
30 grams unsalted butter
70 ml whipping cream (1/4 cup plus 2 teaspoons)
85 grams dark brown sugar

Grease a 1.1 liter (2 pint) pudding basin. In a mixing bowl, cream together the butter and sugar until pale and fluffy. Add the beaten eggs a small amount at a time - if the mixture separates, just stir in a little of the flour. Gradually fold in the remaining flour, then add 100 grams of the chopped apple and mix well. 

Make the toffee sauce:
Put the butter, cream, and dark brown sugar in a saucepan. Bring to a boil and simmer until the sauce thickens slightly. Pour the sauce into the bottom of the greased basin, add the remaining 50 grams chopped apple, and then pour the batter on top.

Seal the basin with a lid or foil and steam on a rack in a covered pot for approximately 2 hours, until firm to the touch. Turn out onto a serving plate. 

Serves 6.

From Great British Puddings by The Pudding Club

Note: Can increase the toffee sauce quantities and hold back the extra to serve on top of the pudding. Can also serve with custard sauce.