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Toffee apple sponge recipe
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45 ratings
This flavour combination is ideal for Halloween and you can just double the quantities to feed a crowd! Use pre-made madeira cake to pull this together in just 15 minutes, it's perfect to enjoy while watching the fireworks! See method
Ingredients
- 75g (3oz) unsalted butter
- 100g (3½oz) muscovado sugar
- 50ml double cream
- ¼ sp vanilla extract
- 1 cox apple, cored and thickly sliced
- 2 bramley apples, cored and thickly sliced
- 1tbsp lemon juice
- 4 slices madeira cake
- vanilla ice cream, to serve (optional)
Each serving contains
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Energy
2265kj
543kcal
27%
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Fat
35g
51%
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Saturates
17g
87%
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Sugars
48g
53%
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Salt
0.4g
7%
of the reference intake
Carbohydrate 57g
Protein 3.7g
Fibre 2.8g
Method
This flavour combination is ideal for Halloween and you can just double the quantities to feed a crowd! Use pre-made madeira cake to pull this together in just 15 minutes, it's perfect to enjoy while watching the fireworks!
- In a medium pan, melt the butter, muscovado sugar, double cream and vanilla extract over a low heat. Add the apples and lemon juice, stir, then cook for 3 minutes.
- Turn up the heat and cook for a further 4 minutes, stirring occasionally until the apples have softened and the toffee sauce has thickened. Remove the pan from the heat and allow to cool slightly.
- Meanwhile, toast the cake slices under a hot grill for 1-2 minutes each side until lightly golden. Divide the cake slices between 4 bowls and top with the apples and sauce. Serve with ice cream, if you like.
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