A crumble-like base, caramel nut topping and added juicy fruits – sticky toffee pud with a difference
Prep:40 mins
Makes about 18 squares
950g eating apple, peeled, quartered, cored and slicedgood squeeze lemon juicelittle caster sugar, to taste
STEP 1Put the apples in a saucepan with the lemon juice and 4 tbsp water. Cook gently, partly covered, for 10-15 mins until softened. Taste, adding any sugar if it needs it – you want it a little sharp though, to balance the sweetness of the topping. Leave to cool.STEP 2For the base, whizz everything together in a food processor. (If you don’t have one, rub the butter into the flour to crumbs, then stir in the sugar and ground rice.) Line the base of a roughly 18 x 28cm tin with baking parchment, then press the dough into the base.STEP 3Heat oven to 180C/160C fan/gas 4. Bake the base for 20-25 mins until golden. Spread the cooled apples over the base.STEP 4For the topping, put the condensed milk, butter and sugar in a saucepan. Heat to melt the sugar and butter, then lower the heat and bubble for 10 mins or so until a pale fudge colour. Stir in the salt, cornflakes and nuts. Spoon all over the apples, gently spreading to cover. Return to the oven for another 15-22 mins until the topping is golden and crisp. Cool in the tin, then cut into squares. Can be stored for 1-2 days in an airtight container.
