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Toffee Apple & Blueberry Topsyturvy Lovelies


Deliciously moist apple & blueberry sponge puddings spun with toffee

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Rate this recipe 2.9/5 (74 Votes)


  • 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


servings 4
Level of difficulty Average
Preparation time 30mins
Cooking time 15mins
Cost Average budget


Step 1

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.

Step 2

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.

Step 3

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.

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