Prep 5 mins
Cook 6 mins
From the Bramley apple website. Bramleys are tart cooking apples, popular in the UK. Directions are for both microwave and conventional oven. Time given is for microwave, preparation does not include standing time
- 100 g softened butter
- 100 g light brown sugar
- 100 g self raising flour
- 2 medium eggs
- 4 tablespoons milk
- 225 g bramley apples, peeled, cored and diced
- 100 g toffee pieces
- 150 ml double cream
- Place butter, sugar, flour, eggs and milk together in a large bowl. Use an electric whisk to beat together until smooth. Stir in the apples.
- Divide the mixture between 4 greased microwave proof ramekins or teacups. Arrange the cups in a circle on the turntable and microwave on High for 3-3 ½ mins or until the surface of the sponges looks almost dry. Stand for 5mins.
- Place the toffees and cream together in a bowl. Microwave on High for 2-3 mins, stirring occasionally until the toffees have melted and a spoon sauce forms.
- Turn out the sponges on four dessert plates, spoon over the sauce and serve hot with custard.
- To cook conventionally: Preheat the oven to 180oC/Fan 160oC/350oF/Gas Mark 4. Spoon the mixture into 4 (175ml/6floz) buttered dariole moulds. Cover with folded pleated baking parchment and foil and stand in a roasting tin. Pour boiling water to come half way up the outside of the moulds and bake for 30mins. Heat the toffees and the cream together in a small pan until smooth sauce forms.