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Sticky toffee apple pudding with calvados caramel sauce
Fruit and vegetables
300g/10½oz
Bramley apples
, peeled, cored and chopped
1 Cox's Orange Pippin
apple
, cored and finely sliced
Tins, packets and jars
3 tbsp
golden syrup
Cooking ingredients
75g/3oz
caster sugar
175g/6oz light soft
brown sugar
, plus extra for sprinkling
1 tsp
vanilla extract
200g/7oz
self-raising flour
, plus 2 tbsp for dusting
1 tsp
bicarbonate of soda
110g/4oz dark soft
brown sugar
Dairy, eggs and chilled
140g/5oz
butter
, softened at room temperature, plus extra for greasing
2 free-range
eggs
110g/4oz
butter
175ml/6floz
double cream
Other
50ml/2floz water
2 tbsp
calvados
500g/1lb 2oz vanilla
ice cream
2 tbsp
calvados
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