EASY STICKY APPLE PUDDING…
3 tbsp Double Cream
4 eating apples
Half a packet of Duchy Originals Butterscotch Shortbread, crushed
Preheat the oven to 200C Gas 6
Place butter honey and cream in a small saucepan and heat, stirring until melted, to make a fudge sauce
Place the mixture into a large ramekin dish
Top with a layer of apples slices, then add half the crushed shortbread then layer the remaining apple and shortbread
Pour over the sauce
Place on a baking sheet for 20 minutes until golden and bubbling
As I am sure you know by now that I have a love of loaf cakes. I find them a perfect size for just the two of us and most like the recipe below from Woman & Home and easy to bake. We had this at the weekend and it was delicious.
APPLE AND CLOTTED CREAM LOAF CAKE…
5 small bramley apples (peeled and cored) 1 tsp lemon juice 300g plain flour 1 ½ tsp baking powder ½ tsp bicarbonate of soda 200g softened unsalted butter or margarine 175g caster sugar 3 large eggs ( lightly beaten) 1 tsp vanilla extract 150g clotted cream 3 tbsp apricot jam
Line or grease a 2lb loaf tin Preheat oven to 170C/Gas 3
Thinly slice enough apple to cover the top of the cake Pop in the lemon juice
Chop remaining apples and heat in a heavy based saucepan with 1 tbsp water for 5 mins until soft.
Leave to cool. Sift together the flour, baking powder, bicarbonate of soda and a pinch of salt In a separate bowl beat the butter and sugar until pale and creamy.
Gradually beat in the eggs and vanilla extract until all combined.
Fold in the sifted flour mixture and when almost combined add the cooked apple and clotted cream and mix well.
Pour into the tin and level Arrange the other apple slices evenly on top of the cake Bake for 1 hour 10 mins or until cooked through.
After cake has cooled, heat jam in a small saucepan and brush over the top.