Читать книгу One-Pot Cooking: Casseroles, curries, soups and bakes and other no-fuss family food - Katie Bishop - Страница 27

What’s not to like about something with sticky, toffee apple and sponge in the title?

 Preparation time:

 10 minutes

 Cooking time:

 1½ hours

 Serves 6

 125g (4½oz) butter, softened, plus extra for greasing

 50g (2oz) maple syrup

 100g (4oz) golden syrup

 100g (4oz) caster sugar

 25g (1oz) soft light brown sugar

 125g (4½oz) self-raising flour

 1 tsp ground cinnamon

 ½ tsp baking powder

 2 medium eggs, beaten

 1 tbsp milk

 2 eating apples

 To serve

 Ice cream or custard

Butter a 1.5 litre (2½ pint) pudding basin and spoon the maple and golden syrups into the basin. Place the butter, sugars, flour, cinnamon, baking powder, eggs and milk into a food processor and blitz until smooth.

Peel, core and dice the apples. Fold the apple into the sponge mixture then spoon the whole lot into the prepared pudding basin. Cover the bowl with a square of lightly buttered parchment, about 30 x 30cm (12 x 12in) and then a layer of foil. Tie tightly around the rim with kitchen string.