Individual Apple Duffs With Molasses Caramel Sauce

Individual Apple Duffs With Molasses Carmel Sauce

This scrumptious dessert is a spin on Newfoundland's classic figgy duff, a bread like, raisin studded boiled dessert.  Individual-sized puddings are cooked in a water bath resulting in a moist, tender mixture.  Served warm, they are drizzled with a rich molasses-kissed caramel sauce and sprinkled with toasted nuts for crunch.
Ingredients:

Apple Duffs:

2 1/2 cups AP flour

2/3 cup sugar

2 1/2 teaspoons cinnamon
1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup salted butter, melted

1/2 cup milk
1 teaspoon pure vanilla extract
1 medium unpeeled Royal Gala apple, halved and cored

Molasses Caramel Sauce:
1 cup light brown sugar

1/2 cup heavy cream

1 tablespoon fancy grade molasses

1/4 cup salted butter

Chopped toasted pecans or walnuts and
Flaky sea salt for serving (optional)

Directions:

Set rack in middle of oven. Preheat to 350*F.  Bring a large pot of water to a boil.  Lightly grease a 12 cup muffin tin.  Set aside.

In a large bowl, mix flour, sugar cinnamon, baking powder, and salt until combined.  Stir butter, milk, and vanilla into dry ingredients until a soft dough forms.  Divide mixture between prepared muffin cups.  Using a spoon lightly press down to spread dough to edges and level.

Using a mandolin, thinly slice apple halves.  Insert apple slices along one side of duffs. skin side up, tucked between dough and edge of pan, until all apple slices are used up.   Makes 12 cakes

Set muffin pan in a large deep roasting pan .  Edges of roasting must be higher than muffin pan.  Slowly pour hot water onto roasting pan, being careful not to splash water onto dough.  Add enough water to come halfway up the muffin pan.  Tightly cover the roasting pan with aluminum foil.  Cut a few slits in the top to vent.  Carefully place pan on middle rack.  Bake until puddings are puffed and a tester inserted in the middle comes out clean, about 40 minutes.  Remove muffin pans from water bath and set on cooling rack.  Cool at least 15 minutes before serving.

While duffs are baking make the caramel sauce by stirring sugar, cream, molasses and butter, in a medium saucepan.  Place over medium heat and cook until butter is melted and mixture is combined.  Bring to a boil and cook until slightly thickened, 2 to 3 minutes.  Scrape mixture into a bowl-- it will thicken as it cools.

To serve, carefully lift duffs out of muffin cups and place on individual cups and place on Individual plates.  Spoon sauce over still warm cakes and sprinkle with nuts and flaky salt if using.  Makes 12 duffs.