Toffee apple squares
A crumble-like base, caramel nut topping and added juicy fruits - sticky toffee pud with a difference
Difficulty and servings
MAKES about 18 squares
Preparation and cooking times
Prep 40 mins
Cook 45 - 1 hr
FREEZE between layers of baking parchment
- Put the apples in a saucepan with the lemon juice and 4 tbsp water. Cook gently, partly covered, for 10-15 mins until softened. Taste, adding any sugar if it needs it - you want it a little sharp though, to balance the sweetness of the topping. Leave to cool.
- For the base, whizz everything together in a food processor. (If you don't have one, rub the butter into the flour to crumbs, then stir in the sugar and ground rice.) Line the base of a roughly 18 x 28cm tin with baking parchment, then press the dough into the base.
- Heat oven to 180C/160C fan/gas 4. Bake the base for 20-25 mins until golden. Spread the cooled apples over the base.
- For the topping, put the condensed milk, butter and sugar in a saucepan. Heat to melt the sugar and butter, then lower the heat and bubble for 10 mins or so until a pale fudge colour. Stir in the salt, cornflakes and nuts. Spoon all over the apples, gently spreading to cover. Return to the oven for another 15-22 mins until the topping is golden and crisp. Cool in the tin, then cut into squares. Can be stored for 1-2 days in an airtight container.
PER SQUARE
417 kcalories, protein 6.0g, carbohydrate 43.0g, fat 25.0 g, saturated fat 12.0g, fibre 2.0g, sugar 30.0g, salt 0.5 g
Recipe from Good Food magazine, November 2012.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/2604655/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 950g eating apples , peeled, quartered, cored and sliced
- good squeeze lemon juice
- little caster sugar , to taste
FOR THE BASE
- 100g caster sugar
- 250g pack butter , diced
- 100g ground rice
- 200g plain flour
FOR THE TOPPING
- 397g can condensed milk
- 85g butter
- 100g light muscovado sugar
- couple pinches sea salt
- 25g cornflakes
- 100g pecans , very roughly chopped
- 100g toasted whole almonds
Buy ingredients
Search Good Food
A pinch of sea salt really complements the luxurious taste of silky caramel - this sauce will work with lots of different desserts
0
ratings
Churn up smooth homemade ice cream with hints of lemon zest and vanilla - great all year round!
0
ratings
Difficulty and servings
MAKES about 18 squares
Preparation and cooking times
Prep 40 mins
Cook 45 - 1 hr
FREEZE between layers of baking parchment
Ingredients
- 950g eating apples , peeled, quartered, cored and sliced
- good squeeze lemon juice
- little caster sugar , to taste
FOR THE BASE
- 100g caster sugar
- 250g pack butter , diced
- 100g ground rice
- 200g plain flour
FOR THE TOPPING
- 397g can condensed milk
- 85g butter
- 100g light muscovado sugar
- couple pinches sea salt
- 25g cornflakes
- 100g pecans , very roughly chopped
- 100g toasted whole almonds
PER SQUARE
417 kcalories, protein 6.0g, carbohydrate 43.0g, fat 25.0 g, saturated fat 12.0g, fibre 2.0g, sugar 30.0g, salt 0.5 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
03 November 2012
FAVE FOOD rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
11 November 2012
Nicola rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
05 January 2013
sllyst rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.