3 medium Pink Lady apples (385g)
1 tablespoon lemon juice
25g unsalted butter
2 tablespoons brown sugar
600g box frozen Sarah Lee Deep Dish Sticky Butterscotch & Apple Pudding
2 tablespoons flaked almonds, toasted
Vanilla ice-cream, to serve
Cut apples into 2cm thick wedges. Remove cores. Toss apples with juice in a bowl.
Melt butter in a medium, non-stick frying pan over a medium to high heat. Add apples. Cook, stirring occasionally, for about 5 minutes, or until golden. Stir in sugar. Cook, stirring for a further 2 minutes, or until caramelised. Remove from heat.
Meanwhile, remove frozen pudding from foil tray. Cut frozen pudding into six equal wedges. Transfer to a microwave-safe plate, placing wedges back together into its original shape.
Microwave on High (100%) for about 2 to 3 minutes, or until hot and sauce is melted. Remove.
Spoon some of the warm apples on top of hot pudding. Sprinkle with almonds. Serve with ice-cream and remaining apples.
TIP! Use kitchen scissors to cut foil tray away from sides of frozen pudding for easy removal. To toast almonds, spread over an oven tray. Cook in a moderate oven (180C) for about 3 minutes, or until light golden. Cool.