so armed with ice cube trays of caramel, a strong whisking arm and a lot more time on my hands than in the baking tent of doom, i set about these saucy puds
Rather than make these up in a large baking tray to cut once the baked shortbread has been covered with caramel and chocolate, I like to make small individual ones
This week’s treat was Donna Hay’s decadent Caramel Crunch Brownies but with an added Elldrew twist to make them a more grown-up affair, and we took a sneaky shortcut to speed up the process
You can either place the apples and caramel into a small saucepan and cook for a few minutes, which will thicken up the sauce, or you can mix the filling and bake straight away
Let the edges of the paper overhang – it will help you lift the treats out of the tray. My love of saltedcaramel (really, caramel of any description) really knows no bounds – especially since I got my hands on some Himalayan Pink Salt
I got to try some wonderful organic products to celebrate the event including this wonderful Rooibos Caramel Tea which I used to add depth and richness to these decadent SaltedCaramel Muffins
I haven't made any cupcakes for quite a while, muffins, scones, traybakes and sponge cakes have graced my table but not those delightful individual cups of cakey goodness topped with butter cream
For the saltedcaramel sauce. 1/2 oz unsalted butter. 3 1/2 oz unsalted butter. 2 oz unsalted butter. Lay out the mix on a baking tray and put in the oven for about 10-15 minutes, until turning brown. Bake in the oven for 30 minutes. 1/2 oz unsalted butter. 3 1/2 oz unsalted butter. 2 oz unsalted butter
My traybake recipes are generally always popular on the blog, so I hope you enjoy this one too. Readers, I'm telling you now that these are seriously naughty bakes
