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Bramley Apple and Sticky Toffee Puds

Bramley Apple and Sticky Toffee Puds

By Bramley Apple Information ServicePublished on 18 April 2022To 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.
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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.