Apple & Butterscotch Layer Puddings

By Anonymous -
These individual apple puddings are perfect comfort food for the cold winter months. They’re delicious served with crème fraiche or a scoop of vanilla ice cream.

Serves 4
  • 75g Unsalted Butter
  • 75g Clear Honey
  • 4 tbsp Double Cream
  • 4 Eating Apples (I used Cox’s), peeled, cored and thinly sliced
  • 120g Dean’s Butterscotch Shortbread Rounds
Method
  1. Preheat the oven to 200°C. Place the butter, honey and cream in a small saucepan and heat, stirring until melted, to make a caramel sauce
  2. Divide the caramel sauce between 4 ramekins, top with a layer of apple slices, then half the crushed shortbread
  3. Layer with the remaining apples and shortbread, then pour over the rest of the caramel sauce
  4. Place on a baking sheet and cook for 20 minutes until golden and bubbling
  5. Allow to stand for 5 minutes then carefully turn out onto plates (you may need to run a sharp knife around the inside of the ramekin)
  6. Serve with crème fraiche or vanilla ice cream and a dusting of ground cinnamon

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