- 8 eating apple, peeled, cored and cubed
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 6 tbsp Carnation caramel cream (this comes in a can or a squeezy tube)
This is white, granulated sugar melted until it browns, after which it sets clear and hard when…
- 50g plain flour
- 50g porridge oat
- 50g cold butter, diced
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
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Heat oven to 200C/fan 180C/gas 6. Put the apples into a saucepan with a splash of water, cover, then cook over a high heat for 4-5 mins, stirring now and then until just soft. Stir in 3 tbsp of the caramel, then tip into small ovenproof dishes. Dot small spoonfuls of caramel cream over the apples until only 1 tbsp is left.
Mix the flour and oats together, then rub in the butter with your fingers until you have a crumbly mixture. Stir in the remaining caramel, then scatter over the apples. Bake for 18-20 mins until golden and crisp on top.
Cut 4 bananas into chunks, then warm 6 tbsp caramel cream until runny. Layer the banana with 400ml natural yogurt, 200g granola and the caramel in 4 glasses, then chill before eating.
Use up your caramel cream
Sticky baked apples: Heat oven to 200C/ fan 180C/gas 6. Mix 4 tbsp caramel cream with 4 chopped dates, then push into 4 cored apples. Sit in an ovenproof dish, then drizzle with a little apple juice. Bake for 30 mins, then serve with fromage frais.
Choc ‘n’ toffee ice-cream sauce
Melt 4 tbsp caramel cream, remove from heat, then add 25g chopped milk chocolate, 2 tbsp milk and a dash vanilla extract. Leave for 1 min to melt, then stir together.