SALTED TOFFEE APPLE SPONGE PUDDING

a white miso caramel umami dream

Welcome to The Late Plate, where I share with you the recipes I am cooking at home in my warehouse. I live communally with six other people, which means we each pay £25 a week and collectively that pays for all of our weekly food costs. One person cooks dinner each night of the week for everyone else, so that every night of the week there is a delicious dinner that will feed us all. The food we eat is largely vegetarian, seasonal, healthy and affordable, and I can’t wait to share some of those recipes with you here!

As a child, I had an insatiable sweet tooth. I would spend any money I had on sweeties, the sugar coated, sour variety, that really made your mouth pucker. Now, as a full grown adult and after eight years of working in a meringue bakery, I am firmly a salty savoury girl. I would always opt for a starter and a main, over a pudding. In fact, if I’m going to get a pudding it’s most likely going to be cheese. Having said all that, there is just something about a sticky toffee pudding with vanilla ice cream. It just gets me. And so here we are, this is my answer to pudding in autumn. If a toffee apple, a sticky toffee pudding and a pinch of salt had a baby, it would be this pudding. It ticks all the boxes for me and my housemates, I hope it does for you too. x