Apple and cranberry steamed pudding with sticky toffee sauce

For the filling:
4 eating apples, peeled, cored and cubed
25 grams unsalted butter
1 tablespoon golden caster sugar
50 grams walnuts, toasted and roughly chopped

For the sauce:
175 grams light muscovado sugar
125 grams unsalted butter
200 grams crème fraîche

For the batter:
175 grams unsalted butter
130 grams golden caster sugar
3 eggs, beaten
150 grams self-raising flour

Apples, cranberries in a pan
Cook with butter if you can.
Add the sugar when they’re brown,
Leave aside to cool them down.

Crème fraîche now with butter and sugar
Over low heat melt together,
Bring to boil and shortly simmer.
Toffee sauce, not for the slimmer.

Add chopped walnuts to the filling.
Caref’lly now and without spilling
Pour some of the toffee sauce;
When a third’s gone you can pause.

Grease a basin with some butter,
Quickly now, you must not stutter.
Cream the butter and the sugar,
Gently add the beaten eggs.
Fold the flour and then the salt,
Steady though, no room for fault.

O’er the filling next pour the batter,
Think not how you’ll end up fatter.
The whole thing you must now seal,
Listen up, ‘tis a big deal:

Take some parchment and some foil,
This part’s worth the ensuing toil.
For the pudding to expand
I must now make a demand,
That you take the double sheet
And in the centre make a pleat.

Tie this lid down with a string,
Now the cooking can begin.
Put some water in a pot
Just to halfway up the top
Of the basin, lid up-facing.
Cover well until we stop.

Ninety minutes it will need,
A long time steaming ‘tis indeed.
But your guests will want some coffee
While you warm the remaining toffee,
And with this pudding you’ll succeed
To disgust them with their greed.