The BBC Good Food logo
Toffee apple squares

Toffee apple squares

By
Rating: 4 out of 5.6 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook: -
  • More effort
  • Makes about 18 squares

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

  • Freezable (Freeze between layers of baking parchment)
Nutrition: per square
HighlightNutrientUnit
kcal417
fat25g
saturates12g
carbs43g
sugars30g
fibre2g
protein6g
low insalt0.5g
Advertisement

Ingredients

For the base

For the topping

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, November 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.6 ratings

Sponsored content