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Toffee apple squares

Toffee apple squares

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A star rating of 4.3 out of 5.6 ratingsRate
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  • 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
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Ingredients

  • 950g eating apple , 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 cornflake
  • 100g pecan , very roughly chopped
  • 100g toasted whole almond

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

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Overall rating

A star rating of 4.3 out of 5.6 ratings
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