Bramley Apple and Sticky Toffee Puds June 10, 2019May 20, 2019 Print Bramley Apple and Sticky Toffee Puds 0 from 0 votes Course: Dessert Servings4servingsPrep time5minutesCooking time6minutes Ingredients 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 Sauce: 100g/4oz toffees 150ml/¼pt double cream Directions Place butter, sugar, flour, eggs and milk together in a large bowl. Use an electric whisk to beat together until smooth. Stir in the appDivide 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 for 2-3 mins, stirring occasionally until the toffees have melted and a spoon sauce forms.Turn out the sponges on four dessert plates, spoon over the sauce and serve hot with custard. 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.