1. Preheat the oven at gas mark 4/180°C/375°F. 2. Core the apples and, with a sharp knife, cut a line round the middle of them. 3. Put them in a roasting tin & press the butter, sugar & pecan nuts, alternately, in to the holes and press any excess on top. 4. Put the Calvados, brandy or apple juice with the lemon juice and maple syrup into the tin. 5. Put them into the oven and cook for about 40 to 50 minutes or until tender. 6. Then take the tin out of the oven, remove apples to a plate or dish and pour the cooking juices and liquid into a saucepan. (Making sure, the nuts are not included - strain them out and put them back with the apples). 7. When you want to eat pudding, put the saucepan on a high heat on the hob. Let bubble until reduced and thickened; it should be like a thick sticky syrup. 8. Stir in the cream and let bubble again for a few minutes; pour this sticky toffee sauce over the apples and serve with an extra dollop of fresh cream or vanilla ice cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
