Bramley Apple And Sticky Toffee Puddings

Total Time: 11 mins Preparation Time: 5 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.
• 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 5mins.
• 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.
• 4 turn out the sponges on four dessert plates, spoon over the sauce and serve hot with custard.
• 5 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.