Need a quick and easy pudding that the whole family will love? Try this classic dessert with Bramley apples and creamy sticky toffee.
- 100g (4oz) softened butter
- 100g (4oz) light soft brown sugar
- 100g (4oz) self-raising flour
- 2 medium eggs
- 4tbsp milk
- 225g (8oz) Bramley apples, peeled, cored and diced
- For the sauce:
- 100g (4oz) toffees
- 150ml (¼pt) double cream
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 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.
Place the toffees and cream together in a bowl. Microwave on high power for 2-3 mins, stirring occasionally until the toffees have melted and a spoon sauce forms.
Turn out the sponges on four dessert plates and spoon over the sauce.
To cook conventionally: Preheat the oven to 180°C (fan 160°C, 350°F, 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.
Top tip: Serve with hot ready-made custard or make your own if you can spare the time!