Toffee apple squares

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

  • Prep:40 mins
    Cook:1 hrs
  • More effort

Nutrition per serving

  • kcal 417
  • fat 25g
  • saturates 12g
  • carbs 43g
  • sugars 30g
  • fibre 2g
  • protein 6g
  • salt 0.5g


  • 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


  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.

  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.

  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.

  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.

Suggested recipes from this collection...