This recipe is a firm family favourite during winter. It is the ultimate comfort pudding served warm with a scoop of ice-cream and a generous drizzle of caramel after a hearty meal or served cold as cake for a celebration or afternoon tea.
Somehow this image ended up looking like a scene from a Halloween table, but don’t be scared off making it, trust me it is so quick and easy.
The coconut caramel sauce finishes it off with a delicious lush velvet texture. Keep a spoon handy for an extra few cheeky dunks.
• Combine all ingredients except the vanilla extract in a medium saucepan.
• Bring to the boil.
• Allow it to boil for around 3-4 minutes, stirring continuously, then lower to a simmer.
• Leave to simmer (occasionally stirring when needed) until it reduces to about half the volume and thickens. This usually takes around 50-60 minutes.
• Turn off the heat, stir in the vanilla, and let it cool for an hour.
• Cover and refrigerate overnight – it will continue to thicken.
• Preheat the oven to 180ºC.
• Prepare a 20cm baking tin.
• Chop the walnuts into smaller pieces.
• Combine the walnuts, gelatin, ground almonds, bicarbonate of soda, cinnamon, nutmeg and ginger together in a medium sized mixing bowl.
• Blend together the pitted dates, oil, eggs and apple cider vinegar.
• Pour the egg mixture into the dry mixture and mix well by hand.
• Stir through the chopped Bramley apples.
• Transfer the mixture to the prepared baking tin.
• Bake for 45min or until the centre feels firm when pressed.
• Remove from the oven and either leave to cool entirely or serve warm.
This cake can be served either as a cake or a warm baked pudding with a scoop of ice-cream. To decorate (which is entirely optional) make a hole in the top of the baby apples, insert a wooden stick or twig and in the same hole add some bay leaves. Pour the thickened caramel over the apples and cake to serve.