Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, vickys self-saucing toffee apple pudding gf df ef sf nf. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Vickys Self-Saucing Toffee Apple Pudding GF DF EF SF NF is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Vickys Self-Saucing Toffee Apple Pudding GF DF EF SF NF is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have vickys self-saucing toffee apple pudding gf df ef sf nf using 12 ingredients and 8 steps. Here is how you can achieve 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. Get 180 g gluten-free / plain flour
3. Get 1/8 tsp xanthan gum if using GF flour
4. Get 100 g golden caster sugar / superfine sugar
5. Take 4 tsp baking powder
6. Take 1/4 tsp salt
7. Make ready 240 ml light coconut milk
8. Get 1 tsp vanilla extract
9. Make ready 2 large cooking apples - peeled, cored & sliced
10. Prepare 140 g dark brown sugar
11. Take 240 ml boiling water
12. Get 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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