Bramley Apple and Sticky Toffee Puds

Bramley Apple and Sticky Toffee Puds

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Course: Dessert


Prep time


Cooking time




  • 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


  • Place butter, sugar, flour, eggs and milk together in a large bowl.  Use an electric whisk to beat together until smooth.  Stir in the app
  • 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 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.

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