Toffee apple sponge recipe

42 ratings Rate
  • Serves 4
  • 5 mins to prepare and 10 mins to cook
  • 543 calories / serving
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  1. In a medium pan, melt the butter, muscovado sugar, double cream and vanilla extract over a low heat. Add the apples and lemon juice, stir, then cook for 3 minutes. 
  2. Turn up the heat and cook for a further 4 minutes, stirring occasionally until the apples have softened and the toffee sauce has thickened. Remove the pan from the heat and allow to cool slightly. 
  3. Meanwhile, toast the cake slices under a hot grill for 1-2 minutes each side until lightly golden. Divide the cake slices between 4 bowls and top with the apples and sauce. Serve with ice cream, if you like. 

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  • Ingredients

  • 75g (3oz) unsalted butter
  • 100g (3½oz) muscovado sugar
  • 50ml double cream
  • 1/4 sp vanilla extract
  • 1 cox apple, cored and thickly sliced
  • 2 bramley apples, cored and thickly sliced
  • 1tbsp lemon juice
  • 4 slices madeira cake
  • vanilla ice cream, to serve (optional)
  • Energy 2265kj 543kcal 27%
  • Fat 35g 51%
  • Saturates 17g 87%
  • Sugars 48g 53%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 57g Protein 3.7g Fibre 2.8g


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