Apple flapjack trifle

Apple flapjack trifle

Buttery apple flapjack trifle with crispy nuggets of of sugared and spiced oats - perfect for sharing

Difficulty and servings

Easy

Serves 6

Preperation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 15 mins

Plus cooling time

Method

  1. Mix the oats, spice and sugar. Melt the butter in a frying pan, add the oats and fry for about 5 minutes, stirring all the time, until they are lightly toasted and crisp (they become crispier still on cooling). Tip into a bowl and leave to cool.
  2. Peel, core and thickly slice the apples. Melt the butter in the frying pan until it is foaming, add the apples and fry quickly over a fairly high heat, flipping them over when they start to colour. Sprinkle over the sugar and cook for a further 2-3 minutes, until the apples are slightly softened. Leave to cool.
  3. Layer half the apples and almost half the oats in a glass serving dish, repeat, setting aside a few oats. Drizzle over the coulis, then spoon over the custard. Whip the cream until stiff, then spoon over the custard. Scatter over the remaining oats. Serve straight away or chill for up to 6 hours.

Per serving

573 kcalories, protein 6g, carbohydrate 54g, fat 38 g, saturated fat 23g, fibre 3g, salt 0.3 g

Recipe from Good Food magazine, October 2003.

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Latest comments and suggestions

  • 13 February 2008

    rebecca rated and commented on this recipe

    4 stars

    a great recipe, would serve in individual glasses next time. The kids thought it was great.

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  • 29 September 2008

    Kirsten rated and commented on this recipe

    4 stars

    Really easy to make and gives a fabulous aroma in the kitchen when cooking the oats and apples. Very filling though so not great after a heavy meal.

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Difficulty and servings

Easy

Serves 6

Preperation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 15 mins

Plus cooling time

Ingredients

  • 100g porridge oats
  • 1 tsp mixed spice
  • 50g light muscovado sugar
  • 50g butter

FOR THE FILLING

  • 7-8 Cox's or russet apples , depending on size
  • 25g butter
  • 25g golden caster sugar
  • 2 tbsp blackcurrant coulis (you will find it in small bottles in the chiller cabinet alongside the creams, or by the canned fruit)
  • 500g carton fresh custard
  • 284ml carton double cream
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Per serving

573 kcalories, protein 6g, carbohydrate 54g, fat 38 g, saturated fat 23g, fibre 3g, salt 0.3 g

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