Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, vickys self-saucing toffee apple pudding gf df ef sf nf. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Vickys Self-Saucing Toffee Apple Pudding GF DF EF SF NF is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It's simple, it's quick, it tastes yummy. Vickys Self-Saucing Toffee Apple Pudding GF DF EF SF NF is something which I've loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook vickys self-saucing toffee apple pudding gf df ef sf nf using 12 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Vickys Self-Saucing Toffee Apple Pudding GF DF EF SF NF:

1. {Get 85 g of melted gold foil-wrapped Stork margarine block + extra.
2. {Get 180 g of gluten-free / plain flour.
3. {Make ready 1/8 tsp of xanthan gum if using GF flour.
4. {Prepare 100 g of golden caster sugar / superfine sugar.
5. {Get 4 tsp of baking powder.
6. {Prepare 1/4 tsp of salt.
7. {Make ready 240 ml of light coconut milk.
8. {Take 1 tsp of vanilla extract.
9. {Get 2 of large cooking apples - peeled, cored & sliced.
10. {Prepare 140 g of dark brown sugar.
11. {Take 240 ml of boiling water.
12. {Make ready 50 g of chopped pecans (optional).

Instructions 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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