1、Toffee apple cookies

These are truly delicious – crunchy round the edges, chewy in the centre

Toffee apple cookies recipe

Ingredients

  • 175g unsalted butter, at room temperature
  • 140g golden caster sugar
  • 2 egg yolks
  • 50g ground almond
  • 85g chewy toffees, roughly chopped
  • 85g/3oz ready-to-eat dried apple chunks, roughly chopped
  • 225g self-raising flour
  • 2 tbsp milk

Method

Using an electric whisk, beat together the butter and sugar until pale and creamy.
  • Stir in the egg yolks, ground almonds, toffees, dried apple and flour. Mix well together then roll into walnut-sized balls.
  • Place well apart on two non-stick or lined baking sheets and flatten slightly with your hand. Brush with milk and bake for 8-12 minutes until golden. Leave to firm up for 5 minutes, then transfer to a wire rack and leave to cool completely.

  • https://www.truecookbook.com/recipe/toffee-apple-cookies-1072/

    2、Spiced toffee apple cake

    Try a twist on traditional toffee apples - sugared, spiced and very very nice!
    Spiced toffee apple cake recipe

    Ingredients

    Method

    1. Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm baking tray with baking parchment. Put the dates and milk in a small pan and bring to a simmer. Remove from the heat and set aside for 15 mins to cool.
    2. Whizz the date mixture to a smooth purée in a food processor or blender, then scrape into a large mixing bowl. Tip in the butter, flour, brown sugar, baking powder, eggs, mixed spice and vanilla, and set aside while you prepare the apples.
    3. Quarter and core the apples, then slice quite thinly, tossing in a little lemon juice as you go. Quickly beat together the cake ingredients with an electric whisk until smooth, then scrape into the baking tray. Arrange the apple slices, overlapping in rows, on top of the cake – you should be able to get 3 rows lengthways down the tray. Bake for 45-50 mins until a skewer poked into the centre of the cake comes out clean. Cool in the tray.
    4. Put the toffees in a small pan with a good splash of milk and gently melt, stirring, until runny. To finish, dust with a little icing sugar, then drizzle sauce all over the cake. Cut into squares or slices to serve.

    3、Toffee apple squares

    A crumble-like base, caramel nut topping and added juicy fruits - sticky toffee pud with a difference
    Toffee apple squares recipe

    Ingredients

    Method

    1. Put the apples in a saucepan with the lemon juice and 4 tbsp water. Cook gently, partly covered, for 10-15 mins until softened. Taste, adding any sugar if it needs it – you want it a little sharp though, to balance the sweetness of the topping. Leave to cool.
    2. For the base, whizz everything together in a food processor. (If you don’t have one, rub the butter into the flour to crumbs, then stir in the sugar and ground rice.) Line the base of a roughly 18 x 28cm tin with baking parchment, then press the dough into the base.
    3. Heat oven to 180C/160C fan/gas 4. Bake the base for 20-25 mins until golden. Spread the cooled apples over the base.
    4. For the topping, put the condensed milk, butter and sugar in a saucepan. Heat to melt the sugar and butter, then lower the heat and bubble for 10 mins or so until a pale fudge colour. Stir in the salt, cornflakes and nuts. Spoon all over the apples, gently spreading to cover. Return to the oven for another 15-22 mins until the topping is golden and crisp. Cool in the tin, then cut into squares. Can be stored for 1-2 days in an airtight container.

    4、Toffee apple pudding

    A rich after-dinner treat
    Toffee apple pudding recipe

    Ingredients

    Method

    1. Heat oven to 180C/fan 160C/gas 4. Grease a 2-litre/3½-pint ovenproof dish lightly with butter. Tip the flour, sugar and baking powder, along with a pinch of salt, into a large bowl. Mix together the milk, butter, egg and vanilla extract and stir into the dry ingredients until you get a smooth batter. Arrange the apples in the dish, spoon the batter on top and smooth with a knife until the apples are covered.
    2. For the topping, pour 250ml boiling water over the sugar and stir together until smooth. Pour the liquid over the pudding mixture, then scatter over the pecans. Bake for about 40 mins until the pudding has risen and is golden. Use a big spoon to serve the pudding, making sure you get some of the gooey caramel sauce covering the bottom of the dish. Serve with pouring cream, warm custard or vanilla ice cream.

    More...