Recipe Request: Bramley Apple and Sticky Toffee Puds
We have had an exceptional apple harvest this year, supplemented by apple donations from family. Below is one of the recipes we’ve acquired to deal with an apple surplus.
We’ve also been given a new apple gadget which peels, cores and slices the apples making the apple preparation chore into a fun activity much enjoyed by our resident 6 year old.
100g softened butter
100g light soft brown sugar
100g self-raising flour
2 medium eggs
4 tbsp milk
225g Bramley apples, peeled, cored and diced
150ml double cream
500ml double cream
175g demerara sugar
1 tbsp golden syrup
1 tbsp black treacle
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 on the turntable and microwave on high for 3 – 3.5 min or until the surface of the sponges looks almost dry. Stand for 5 mins.
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 4 dessert places, spoon over the sauce and serve hot with custard.
To cook conventionally: Preheat the oven to 180oC. Spoon the mixture into 4 moulds or ramekins. Cover with folded baking parchment and foil and stant in a roasting tin. Pour boiling water to come half way up the outside of the moulds and bake for 30 mins.
To make your own toffee sauce:
Melt butter, sugar, syrup and treacle in a pan. Turn heat down low and stir in cream until sauce bubbles.
You could also check our our standard Sticky Toffee Pudding recipe here.
If you have a surplus of apples you might want to consider trying the following apple based recipes.
Toffee apple ice cream : Toffee apple muffins : Apple snow : Dorset apple cake : Apple Brownies : Muesli bars : Apfelstrudel : Apple Crumble : Toffee apple jam : Apple brioche pudding : Apple Pie Slices