Sunday, November 05, 2006

Apple Caramel Sponge

I had some cooking apples to use up and couldn’t face another crumble…
You will need
A 10 inch flan dish or tatin dish. I use a le creuset tatin dish
1 large cooking apple or 2 medium size
½ jar dulce de leche or condensed milk caramel
2 large eggs
4oz (125g) self raising flour
4oz (125g) sugar and a little extra for stewing the apples
4oz (125g) butter
Vanilla extract
1. Peel, core and cut up in to chunks the apples and stew in a saucepan on a low heat with sugar to taste until they are soften but still holding their shape.
2. While the apple is stewing, make up the sponge mixture with the eggs, flour, sugar and butter, mixing them together until a smooth mixture is formed.
3. Grease the flan dish.
4. Spread the apple chunks over the bottom of the dish evenly. Don’t worry if there are gaps.
5. In the gaps, pur spoonfuls of the caramel or dulce de leche, so there is some in every slice
6. Pour the sponge mixture over the top evenly.
7. Bake in the over at 180C for 15-20 minutes until the the top is golden and the sponge is cooked all the way through ( check with a skewer, it should come out clean).
8. Serve with ice-cream or cream…

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