Английский - простой, но очень трудный язык. Он состоит из одних иностранных слов, которые к тому же неправильно произносятся.
Toffee apple sponge pudding

A perfect end to an autumn dinner party, these easy steamed puddings are rich with toffee and apples.
Ingredients
For the sponge
· 225g unsalted butter
· 225g golden caster sugar
· 4 free-range eggs
· 200g self-raising flour
· splash full-fat milk
· 1 tsp stem ginger (from a jar)
· 250g cooking apples, peeled, cores removed, chopped
· 2 tbsp sugar
For the sauce
· 150g butter
· 150g soft dark brown sugar
· 150ml double cream
· 100ml condensed milk
· 50ml calvados (optional)
· ready-made custard, to serve
Preparation method
1. Preheat the oven to 180C/350F/Gas 4.
2. For the sponge, beat the butter and sugar together in a mixing bowl until pale and fluffy.
3. Crack in the eggs, one at a time, beating each egg into the mixture until fully incorporated before adding the next.
4. Fold in the flour until well combined. Add a splash of milk to loosen the mixture, as necessary. (NB: The mixture should be of dropping consistency.) Fold in the ginger.
5. Place the chopped apples and sugar into a pan and cook for 4-5 minutes, or until the sugar has dissolved and is bubbling and the apple has softened.
6. For the sauce, bring all of the sauce ingredients to the boil in a pan, stirring constantly to form a smooth sauce that is thick enough to coat the back of a spoon. Remove from the heat and set aside to cool slightly.
7. Spoon a little of the sauce into eight dariole moulds. Divide the cooked apple equally among the moulds, then spoon over the sponge mixture.
8. Place the dariole moulds into a large, deep-sided roasting tray. Pour enough boiling water into the roasting tray to reach halfway up the sides of the dariole moulds. (NB: This is called a bain-marie.) Cover the tray with aluminium foil, then transfer to the oven and cook for 25 minutes, or until the sponge has risen and is pale golden-brown.
9. Turn out one sponge pudding onto each of six serving plates. Drizzle any remaining sauce around the edge of the plates. Drizzle the custard over the sponge puddings.