Bramley Apple And Sticky Toffee Puddings - cooking recipe

Ingredients

100 g softened butter
100 g light brown sugar
100 g self raising flour
2 medium eggs
4 tablespoons milk
225 g bramley apples, peeled, cored and diced
Sauce
100 g toffee pieces
150 ml double cream

Preparation

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.
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 3-3 1/2 mins or until the surface of the sponges looks almost dry. Stand for 5mins.
Place the toffees and cream together in a bowl. Microwave on High for 2-3 mins, stirring occasionally until the toffees have melted and a spoon sauce forms.
Turn out the sponges on four dessert plates, spoon over the sauce and serve hot with custard.
To cook conventionally: Preheat the oven to 180oC/Fan 160oC/350oF/Gas Mark 4. Spoon the mixture into 4 (175ml/6floz) 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.