Recipe of the week

Toffee Apple Pots

A Bake Off to Take Off recipe

Serves 4-5

You can either make one large dessert pot or flan but it would look very pretty in individual glasses


  • 10g reduced fat spread
  • 8 Biscoff Biscuits
  • 110g light cream cheese
  • 175g light Greek yogurt
  • 1 tbsp maple syrup
  • 4 tbsp salted caramel sauce
  • 3 dessert apples
  • 1 tsp granulated sweetener
  • 1 tbsp water
  • 4 tsp salted caramel sauce


  1. Peel, core and chop the apples into 1 cm cubes, pop into a small saucepan together with the water and the sweetener. Cook on a low heat for 10 minutes until the apples have softened. Leave to cool
  2. Melt the spread gently, meanwhile crush the biscuits into fine crumbs. Add to the melted spread and mix well.
  3. Divide the mixture into four or five small glasses, or one bowl or small flan tin and press down the crumb mixture firmly and transfer to the fridge to firm
  4. Mix the light cream cheese, yogurt, syrup and 4 tbsp of caramel sauce and mix until smooth and combined. Chill until needed
  5. To assemble divide the creamy mixture between the glasses on top of the biscuit base.
  6. Divide the apples between the glasses too and then top with the remaining 4 tsp caramel sauce

Bake Off to Take Off 2019 alongside the NHS Big Tea

Luton and Dunstable Hospital Helipad Appeal