Find tried and tested recipes from McCarthy Stone homeowners, teams and the restaurant chefs in our assisted living (Retirement Living PLUS) developments

Toffee Apple Sponge

Try an indulgent twist on traditional toffee apples - sugared, spiced and very very nice.

a bowl of ice cream
Posted 16 October 2019
Share this recipe:
Prep: 30 minutes (including cooking) Cook: 15 minutes


  • 75g (3oz) unsalted butter
  • 100g (3 1/2 oz) muscovado sugar
  • 50ml double cream
  • 1/4 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)



  1. In a medium pan, melt the butter, muscovado sugar, double cream and vanilla extract over a low heat.
  2. Add the apples and lemon juice, stir, then cook for 3 minutes.
  3. Turn up the heat and cook for a further 4 minutes, stirring occasionally until the apples have softened and the toffee sauce has thickened.
  4. Remove the pan from the heat and allow to cool slightly.
  5. Meanwhile, toast the cake slices under a hot grill for 1-2 minutes each side until lightly golden.
  6. Divide the cake slices between 4 bowls and top with the apples and sauce.
  7. Serve with ice cream, if you like.
Share this recipe:

Stay in the loop

Keep updated on news, events & exclusive offers

We need your email to complete your request but you can unsubscribe from updates at any time.