Sort ingredients
techna
QR Code
Listen
Pdf
Heat the oven to 180°C fan and lightly butter 4 x 9cm ramekins.
Add the apples, water and cinnamon to a frying pan and cook over a medium heat for 5–6 minutes, until just beginning to soften.
Remove from the heat and stir through the caramelised apple spread until glossy and coated.
Divide between the ramekins.
Put the flour into a bowl and rub in the cold butter until the mixture resembles coarse breadcrumbs, then stir through the sugar.
Add 100ml milk and gently bring together into a soft dough, adding a splash more milk only if needed.
Divide into four and gently flatten each piece into a thick rustic round.
Sit one on top of each pot, leaving a little room around the edges for the apple filling to bubble through.
Brush with milk and bake for 25–30 minutes until puffed and golden.
Leave for 5–10 minutes, then spoon over a little warmed caramelised apple spread and serve while still warm.