Sticky Toffee Apple Pudding

Ingredients

• 1 pack Simply Better Frozen French Made All Butter Cinnamon Swirls
• Butter, for greasing
• 1 pack Simply Better Irish Red Prince Apples, peeled, cored & diced
• 2 cartons Simply Better Handmade Sea Salt Toffee Sauce
• 1 carton Simply Better Irish Jersey Cream
• 250ml Simply Better Organic Irish Jersey Whole Milk
• 3 Simply Better Irish Corn Fed Eggs
• 3 Tbsp. Light Brown Sugar
• Simply Better Irish Made Madagascan Vanilla Bean Ice Cream or Italian Crema Gelato, to serve

Method

1. Preheat the oven to 190ºC (375ºF/Gas Mark 5). Put the cinnamon swirls on a non-stick baking sheet and bake for 25 minutes until cooked through and golden brown. Remove from the oven and leave to cool.
2. Using a serrated knife, cut the cinnamon swirls into bite-sized pieces. Scatter half over the base of a baking dish that has been well buttered. Sprinkle over half of the apples, then cover with the rest of the cinnamon swirl pieces. Scatter over the rest of the apples.
3. Whisk the sea salt toffee sauce into the cream in a bowl and then whisk in the milk and eggs. Pour it over the cinnamon swirls and apples and then gently push down the top layer into the liquid so it soaks up all the eggy mixture. Leave for about 5 minutes to settle. Scatter the apples with the sugar.
4. Put the dish in a large deep roasting tin and pour enough just boiled water into the tin to come halfway up the side of the dish. Bake for 45 minutes until the custard is just set but still has a little wobble. Remove from the oven and leave to rest for a few minutes, then cut into portions and put in bowls with a scoop of the ice cream and a drizzle of warm toffee sauce.

NEVEN’S TOP TIP
This is a perfect recipe for using up any leftover cinnamon swirls and it would also work well with the croissants or pain au chocolate from the Simply Better frozen pastries range. A mixture of them all would also be delicious so use up whatever you have.