Toffee apple squares
By Sarah Cook
A crumble-like base, caramel nut topping and added juicy fruits – sticky toffee pud with a difference
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Prep:40 mins
Cook:1 hrs
- More effort
Nutrition per serving
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kcal 417
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fat 25g
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saturates 12g
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carbs 43g
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sugars 30g
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fibre 2g
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protein 6g
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salt 0.5g
Ingredients
- 950g eating apples, peeled, quartered, cored and sliced
- good squeeze lemon juice
- little caster sugar, to taste
- 100g caster sugar
- 250g pack butter, diced
- 100g ground rice
- 200g plain flour
- 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
Method
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.
