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Toffee Apple Sponge

Gina Narramore

Gina Narramore

Author

Recipes

Ingredients

  • 75g (3oz) unsalted butter
  • 100g (3½oz) muscovado sugar
  • 50ml double cream
  • ¼ 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.

Recipe from Tesco Real Food.

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