Gourmet Recipes

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 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 Divide the caramel sauce between 4 ramekins, top with a layer of apple slices, then half the crushed shortbread Layer with the remaining apples and shortbread, then pour over the rest of the caramel sauce Place on a baking sheet and cook for 20 minutes until golden and bubbling 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) Serve with crème fraiche or vanilla ice cream and a dusting of ground cinnamon