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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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 3-3 ½ mins 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 mins, 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 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	100	g	softened	570.0	26.19	17.81	48.0
brown sugar	100			83600.0	21579.8	26.4	0.0
self raising flour	100			-	-	-	-
egg	2			125.84	0.6336	11.0528	8.3688
milk	4	tablespoons		36.6	2.8680000000000003	1.89	1.962
apple	225		peeled cored diced	14625.0	3884.0625	73.125	47.8125
toffee	100	g		541.0	63.73	3.13	30.37
double cream	150	ml		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.