This sticky toffee honey pudding is enriched with the tartness of cooking apples for the perfect yom tov dessert. And it keeps for days and remains sticky and moreish.
225g plain flour
¾ tsp bicarbonate of soda
½ tsp ground cinnamon
120g butter or dairy-free margarine
120g dark brown muscovado sugar
150ml honey (or golden syrup)
2 organic free-range eggs
4 tbsp whole milk or soya milk
1 cooking apple, peeled and grated
Juice and grated zest of ½ lemon
8 dates, stoned and finely chopped
60g crystallised or stem ginger, finely chopped (optional)
Preheat the oven to 170°C and line a 21cm round, loose-bottomed cake tin with parchment paper.
Sift the flour, bicarbonate of soda and cinnamon into a bowl.
Melt the butter with the sugar and honey (or golden syrup) in a small pan. Set aside to cool slightly.
Mix the grated apple with the lemon zest and juice.
Beat the eggs with the milk in a large mixing bowl and add the apple and lemon mixture. Stir in the dates and ginger (if using).
Pour in the melted honey mixture and combine thoroughly. Quickly fold in the flour and spices and spoon into the prepared tin.
Bake for about 1 hour until the cake is gloriously golden brown and risen. Insert a skewer — it should come out clean if cooked.
Serve hot or cold with ice cream.