Sticky Toffee Apple Pudding

• 2 or 3 St Pierre Brioche Burger Buns
• 2 firm eating apples (such as Braeburn)
• 1 tbsp butter plus extra for greasing
• Good pinch mixed spice
• 250ml double cream
• 1 egg
• 2 tbsp toffee sauce
• 50g toffee, broken into small pieces
• 50g dates, chopped

1. Preheat the oven to 170°C /180°C fan /Gas Mark 3. Grease a small to medium sized oven proof dish with butter and place on a baking tray
2. Peel, core and slice the apples. Melt 1 tbsp butter in a small frying pan and saute the apples gently for 5 -7 minutes
3. Add the mixed spice and cook for another 1-2 minutes until the apples are just tender
4. Spread half the apples over the base of the dish
5. Cut the burger buns vertically so that you have half-moon shapes and arrange the bottoms of the buns over top of the apples
6. Whisk the cream, egg and toffee sauce in a jug, then carefully pour half of the cream mixture over the buns in the dish
7. Scatter over half the chopped toffee and dates
8. Dip the top halves of the buns in the remaining toffee cream mixture then arrange in the dish
9. Scatter over the rest of the toffee pieces and dates then slowly pour the last of the cream mix all over the top
10. Loosely cover the dish with foil and cook in the oven on the baking tray for 20 minutes
11. Uncover and return to the oven for a further 10-20 minutes or until the top is golden and the cream mixture is just set
12. Serve warm with extra cream or custard if you like

Bon appétit!