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 6g, carbohydrate 43g, fat 25 g, saturated fat 12g, fibre 2g, sugar 30g, salt 0.5 g
Recipe from Good Food magazine, November 2012.
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http://www.bbcgoodfood.com/recipes/2604655/
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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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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
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ratings
Churn up smooth homemade ice cream with hints of lemon zest and vanilla - great all year round!
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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 6g, carbohydrate 43g, fat 25 g, saturated fat 12g, fibre 2g, sugar 30g, salt 0.5 g
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03 November 2012
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11 November 2012
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05 January 2013
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