Bramley Apple and Sticky Toffee Puds
By Bramley Apple Information Service
Published on 18 April 2022
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 30 mins. Heat the toffees and the cream together in a small pan until smooth sauce forms.Time and servings
11 minsTotal time
4Servings
5 minsPrep time
6 minsCooking time
Ingredients
- 100 g of self raising flour
- 2 medium of eggs
- 150 ml of double cream
- 4 tablespoons of milk
- 100 g of light soft brown sugar
- 100 g of toffees
- 100 g of butter
- 4 bramley apples, peeled, cored and diced
Method
Step 1
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.Step 2
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 5 mins.Step 3
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.Step 4
Turn out the sponges on four dessert plates, spoon over the sauce and serve hot with custard.