RIA'S QUICK MINI TOFFEE APPLE SPONGE

Utensils:

• Baby savarin rum baba tins
• Hand mixer, KitchenAid/KMix or wooden spoon

Ingredients:

• 2 eggs (weigh in their shell and replicate this weight for other ingredients. I.e. 2 eggs I used came to 116g, so I weighed out 116g of butter, 116g of toffee apple flavoured icing sugar, and 116g of self-raising flour.)
• Self-raising flour
• Unsalted butter
• Toffee apple flavoured icing sugar
• Handful pecans and salted caramel ice-cream to serve

Method:

1. Preheat oven 160° fan and grease tins.
2. Throw all ingredients into the a mixing bowl with the paddle attachment and beat for around two minutes. If not using a food mixer, beat by hand for a few minutes with a wooden spoon (and get a mini-workout in too). Mixture should be a thick dropping consistency.
3. Get a tablespoon and scoop the mixture into the tins as evenly as possible.
4. Bake for around 12-15 minutes, or until golden brown.

Tips:

• Toast the pecans for a few minutes in a saucepan. Bash and whilst still hot, sprinkle over a little of the toffee apple icing sugar.
• Serve with salted caramel ice-cream. Other ice-cream flavours work too; choose vanilla if you prefer more muted flavours, or butterscotch ice-cream to add another layer of “toffiness” to this quick and easy dessert.
• I love toasted flavours, and to accentuate this flavour, I drizzled over toasted caramel popcorn sauce. It looks visually very inviting too, don’t you think?Visit Ria's website for more inspiration and recipe ideas RIAAMBERTESIA.COM

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