Toffee Apple & Blueberry Topsyturvy Lovelies
Deliciously moist apple & blueberry sponge puddings spun with toffee
- 6 Red & green skinned apples cored and cut into heart shapes
- 10 oz light brown sugar
- 10 oz unsalted butter
- 10 oz SR flour
- 2 tbsp soured cream
- 2 tbsp ground almonds
- 1/2 tsp bicarb
- 5 eggs
- Handfull blueberries
- Butter for greasing ramekins
- Toffee : 10oz light brown sugar & 4 tbsp water
Level of difficulty Average
Preparation time 30mins
Cooking time 15mins
Cost Average budget
Make toffee in saucepan (do not stir!) using sugar & water until browned and bubbling. Grease ramekins with butter then put teaspoon of toffee in bottom, cover with decorative arrangement of apple hearts & blueberries (keep apple skin facing bottom of ramekin). Spin remaining toffee between two rolling pins to produce strands. Leave to cool.
Whisk together sugar & butter until creamy. Add eggs, soured cream and then fold in flour & ground almonds. Spoon into ramekins & bake for 15/10 mins until springy to touch. Remove from oven and turn out onto plates.
To add decoration, cut heart from one red apple and replace with heart shape from green apple before cooking. Decorate with toffee strands & serve immediately.
Use the toffee quickly before it cools as otherwise it will be difficult to work with.