Toffee apple self-saucing pudding

By Ravneet Gill From Saturday Kitchen Ingredients 150g/5½oz unsalted butter, softened 120g/4¼oz caster sugar 2–3 Bramley apples, peeled, cored, and roughly chopped into 2.5cm/1in chunks (roughly 250g/9oz chunks) 2 free-range eggs, lightly beaten 150g/5½oz self-raising flour pinch fine salt ¼ tsp ground cinnamon …

Toffee, hazelnut and whisky tart with raspberries

By Matt Tebbutt From Saturday Kitchen Ingredients For the tart 100g/3½oz hazelnuts 120g/4½oz caster sugar 25–50ml/½–2fl oz whisky 500ml/18 fl oz double cream 7 free-range egg yolks 40g/1½oz light brown sugar 1 x 18cm/7in ready-made sweet pastry case To serve 400g/7oz …

‘Sticky toffee’ polenta and almond cakes

By Shauna Froydeblund From Saturday Kitchen Ingredients For the cakes 120g/4½oz dried dates, roughly chopped 150g/5½oz boiling water 100g/3½oz ground almonds 50g/1¾oz fine easy-cook polenta 70g/2½oz caster sugar 80g/2¾oz plain flour 1 tsp baking powder ½ tsp fine salt 1 lemon, zest only 80ml/2½fl …