Bramley Apple and Sticky Toffee Puddings
- Ready In:
- 11mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 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
-
Sauce
- 100 g toffee pieces
- 150 ml double cream
directions
- 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.
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RECIPE SUBMITTED BY
Tina and Dave
United Kingdom