Cox’s Toffee Apple Crumble Cakes


Preparation time: 20 minutes

Cooking time: 30 minutes

This is a delicious dual-use recipe – perfect for serving hot as puddings or cold as cakes. Either way, they’re scrumptious!

Made in our 12 Hole Loose Based Sandwich Tin.


  • A little softened butter, for greasing
  • 150g wholemeal self-raising flour
  • 1 tsp ground mixed spice
  • 150g porridge oats
  • ¼ tsp salt
  • Finely grated zest and juice of 1 small lemon
  • 150g butter, melted
  • 120g light muscovado sugar
  • 2 Cox’s eating apples, cored and thinly sliced
  • 80g mini butterscotch pieces or chopped toffees


  1. Position an oven shelf in the centre of your oven. Preheat the oven to 180°C/Gas 4. Grease the bases and sides of the sandwich tin holes with a little butter.
  2. Mix together the flour, ground mixed spice, porridge oats, salt and lemon zest. Stir in the melted butter and muscovado sugar.
  3. Spoon roughly three-quarters of the mixture into the holes of the tin and press it down with the back of a spoon. Toss the apple slices in the lemon juice, then share them between the sandwich tins. Scatter the reserved cake mixture and the butterscotch pieces or chopped toffees on top. 
  4. Bake for 25-30 minutes until firm. If serving as a pudding, cool for a few minutes, then turn out and enjoy with crème fraiche, cream, ice cream or custard. If serving as cakes, cool completely in the tins, then turn them out.

Tip: You could use thinly sliced plums instead of apples – or try a combination of the two.