Sticky apple puddings with butterscotch recipe
These individual sticky apple puddings are impossible to resist. They’re delicious served with whipped cream or vanilla ice cream.
Cook's tips: Prepare these puddings in advance and chill until ready to cook. You could replace the apples with two ripe pears.
Variation: This pudding needs a wine with a touch of sweetness. Try medium-dry white.
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Ingredients
- 75 g unsalted (organic) butter
- 75 g (organic) forest honey
- 3 tbsp (organic) double cream
- 4 small English eating apples, such as Gala, peeled, cored and thinly sliced
- 0.5 250g pack (organic) Butterscotch shortbread, crushed
- 2.6 oz unsalted (organic) butter
- 2.6 oz (organic) forest honey
- 3 tbsp (organic) double cream
- 4 small English eating apples, such as Gala, peeled, cored and thinly sliced
- 0.5 250g pack (organic) Butterscotch shortbread, crushed
- 2.6 oz unsalted (organic) butter
- 2.6 oz (organic) forest honey
- 3 tbsp (organic) double cream
- 4 small English eating apples, such as Gala, peeled, cored and thinly sliced
- 0.5 250g pack (organic) Butterscotch shortbread, crushed
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200°C/Gas mark 6. Place the butter, honey and cream in a small saucepan and heat, stirring until melted, to make a fudge sauce. Divide half the mixture between 4 x 150ml ramekins, top with a layer of apple slices, then add half the crushed shortbread.
- Layer with the remaining apples and shortbread, then pour over the rest of the fudge sauce.
- Place on a baking sheet and cook for 20 minutes until golden and bubbling. Allow to stand for 5 minutes then carefully turn out onto plates. Serve with lightly whipped double cream or organic vanilla ice cream.
Some more recipes you might like:
Heston Blumenthal's bread and butter pudding recipe
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