Gosh its been a long old summer! Its still 24 degrees here in the South of France but soon I will be returning to the UK where it is damp, chilly and a little foggy apparently! (Hahaha 😉 )
On my return I will be starting a new venture, a little company called Free Range Kitchen. Through this, you lovely people can actually have me come to your house (!) and cook you dinner. Or help you cook something you’ve been wanting to learn, or even just fill up your fridge or freezer with yummy delightful dinners!
On that note, I have been testing out lots of new recipes for my sample menus and this is just one of the many puddings that will be on offer during the Autumn.
Apple Squares with Toffee Sauce
250g self raising flour, 125g brown caster sugar, 125g white caster sugar, (or 250g golden caster), 70g butter, 2 eggs, 1 semi sweet apple (what ever happens to be in the fruit bowl in my case…), handful chopped nuts (walnuts if you have them), salt, nutmeg, cinnamon.
Toffee Sauce: 75ml double cream, 150g light brown sugar, cinnamon
Cream together the butter and sugar/s then beat in the eggs one at a time. Add the flour, a pinch of salt and a teaspoon of cinnamon. Before stirring tip in the apple and the nuts so they get coated in flour. Then fold together until just mixed. Spoon the mix, which is quite thick, into a brownie pan and bake at 180 C for approx. 25 minutes.
For the toffee sauce, heat the cream in a saucepan, stir in the sugar until its dissolved and then simmer for a few minutes. Leave to cool and thicken then pour over the top of the cake when served with ice cream.