Toffee apple squares

Toffee apple squares

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(4 ratings)

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Cooking time

Prep: 40 mins Cook: 45 mins - 1 hr

Skill level

Moderately easy

Servings

Makes about 18 squares

A crumble-like base, caramel nut topping and added juicy fruits - sticky toffee pud with a difference

Nutrition and extra info

Additional info

  • Freeze between layers of baking parchment
Nutrition info

Nutrition per square

kcalories
417
protein
6g
carbs
43g
fat
25g
saturates
12g
fibre
2g
sugar
30g
salt
0.5g

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

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Method

  1. 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.
  2. 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.
  3. Heat oven to 180C/160C fan/gas 4. Bake the base for 20-25 mins until golden. Spread the cooled apples over the base.
  4. 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.

Recipe from Good Food magazine, November 2012

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Comments

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yummymummy83's picture

What could I replace nuts with? Just don't like them!

laonie's picture
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I'm a fairly experienced cook, but this recipe was a disaster. From the start I was suspicious of the massive amount of butter in the base (and sure enough, after an hour in the oven at 180 fanbake it was still greasy and hadn't even coloured) and the rice flour gave the undercooked base a horrible, gritty texture. (I would use ground almonds next time). As for 'bubbling' condensed milk for 10 minutes, the obvious happened there too; it did its best to burn and the resulting caramel was fudgy because I had no choice but to stir it. This would have been just OK if it wasn't for the revolting base, but overall it's one of the few really bad recipes I've tried off this site.

sllyst's picture
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Much more biscuity than cakey, this made a real change. I didhave a real problem with the topping though, i'm an experienced cook but as soon as the topping began to bubble it just burnt so i just poured it straight over and cooked as above, came out lovely!

nicolanymph's picture
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This was really loveoly - I didn't have 100g ground rice so I swapped it for 50g ground almonds and an extra 50g flour. The almonds gave it a really nice, autumnal flavour and the cake went down a treat with the family!

patriciaf's picture
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Yum yum my husband said this is the best pudding ever!! I didn't have any ground rice so I used fine polenta and substituted the nuts with dates. I also used Bramleys and we really liked the sharp taste against the sweet toffee topping, but don't overcook if you use cooking apples as the mixture will be too soft to support the topping. If you do manage to get it as far as the freezer it does freeze really well.

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