Apple flapjack trifle

Recipe uploaded by

Mary Cadogan

3 ratings

Recipe by Mary Cadogan

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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

Latest comments and suggestions

• rebecca

  13 February 2008

  rebecca rated and commented on this recipe

  

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

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• Kirsten

  29 September 2008

  Kirsten rated and commented on this recipe

  

  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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• fadgetool

  16 November 2009

  fadgetool rated and commented on this recipe

  

  Really impressed the inlaws with this one!

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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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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 15 mins

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

Per serving

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

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