Bramley Apple and Sticky Toffee Puds

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 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.