AUTUMN
BRAMLEY APPLE AND STICKY TOFFEE PUDS
100g softened butter 100g light soft brown sugar 100g self raising flour 2 medium eggs 4tbsp milk 225g Bramley apples, peeled, cored and diced
Sauce: 100g toffees 150ml double cream
1 Place butter, sugar, flour, eggs and milk together in a large bowl. Use an electric whisk to beat together until smooth. Stir in the apples.
2 Divide the mixture between 4 greased microwave proof ramekins or teacups. Arrange the cups in a circle on the turntable
and microwave on High for 3-3½ minutes or until the surface of the sponges looks almost dry. Stand for 5mins.
3 Place the toffees and cream together in a bowl. Microwave on High for 2-3 minutes, stirring occasionally until the toffees have melted and a spoon sauce forms.
4 Turn out the sponges on four dessert plates, spoon over the sauce and serve hot with custard.
5 To cook conventionally: Preheat the oven to 180o
C/Gas Mark 4. Spoon the mixture
into 4 (175ml) buttered dariole moulds. Cover with folded pleated baking parchment and foil and stand in a roasting tin. Pour boiling water to come half way up the outside of the moulds and bake for 30mins. Heat the toffees and the cream together in a small pan until smooth sauce forms.
www.bramleyapples.co.uk
MARK HIX BRAMLEY APPLE AND CIDER PUDDING
400ml medium cider 250g caster sugar plus extra for dusting ½tsp ground cinnamon ½tsp mixed spice 60g sultanas 60g raisins Grated zest of half an orange 400g brown or white bread 4 eggs, beaten 2 medium sized Bramley apples, peeled, cored and sliced
50g butter 1 Pre-heat the oven to 1750
C gas mark 4.
2 Bring the cider, sugar, spices, sultanas, raisins and orange zest to the boil.
3 Break the bread into small pieces and mix into the syrup in a bowl. Cover with cling film and leave overnight.
4 Meanwhile melt the butter in a large frying pan and fry the apples on a medium heat for 3-4 minutes, stirring as they are cooking, until they are lightly coloured then leave to cool.
5 Fold the eggs into the bread mixture then fold in the apples and put it into a loaf tin or a deep round cake tin, lined with greaseproof paper.
6 Bake for about 30-40 minutes until the mixture is firm.
7 Dust the top with caster sugar whilst it’s still hot.
Mark Hix,
www.bramleyapples.co.uk FOODLOVERMAGAZINE.COM | 15
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