Toffee apple sponge recipe

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  • Serves 4
  • 5 mins to prepare and 10 mins to cook
  • 543 calories / serving
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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. 

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. 

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 (2fl oz) 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)
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  • Energy 2265kj 543kcal 27%
  • Fat 35.4g 51%
  • Saturates 17.3g 87%
  • Sugars 48g 53%
  • Salt 0.4g 7%

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

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