We only have Bianca around every second weekend, and that's usually the weekend I make some desserts after dinner.
We love our sweets, but not the sizes of our waistline so we usually move the cakes and cookies to afternoon snacks, smaller portions and hopefully eating at a earlier time will help us burn some of those calories off.
It's winter, so out of abundance of fresh apples, I decided to make another apple dessert.
Individual Apple Upside Down Cake - Pudding
1 large granny smith, braeburn or pink lady apple, skinned, sliced.
6 tbsp sugar
2 tbsp water
Place water and sugar in a small clean saucepan and slowly bring it to boil. Wait until caramel is getting a little bit blonde and add apples. Cook until apple slices are getting a bit transparent.
Grease 6 ramekin moulds with a bit of butter. Share the apple with the caramel to each mould.
For the Cakes:
80g softened butter
100g self rasing flour
1 tsp cinnamon powder
1 tsp vanilla essence
50g white bread crumbs
1 tbsp maple syrup
4 tbsp castor sugar
Cream butter and sugar until pale and fluffy. Beat in eggs, one by one.
Sift flour, cinnamon powder into another clean bowl.
Beat in room temperatured milk with the butter mixture and vanilla until smooth.
add flour, mix well and fold in bread crumbs.
Share into the moulds and bake in 150C oven for 45 minutes.
Serve with whipped cream, or, chocolate mousse?