- 85g coarse oatmeal
- 1 tsp ground ginger
- 100g golden caster sugar
- 3 Bramley apples (about 800g/1lb 12oz in total), peeled, cored and sliced into 2cm wedges)
A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…
- 2 balls ginger in syrup, 1 chopped, 1 slivered
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 700g pink rhubarb, trimmed and cut into thumb-length pieces
Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…
- 284ml and 142ml pots double cream
- 600ml pot ready-made vanilla custard
- approx 300g/11oz ginger cake (shop bought), thickly sliced
- 1 tbsp ginger wine
Heat the oatmeal, ground ginger and half the sugar in a non-stick frying pan until the sugar starts to caramelise and the oatmeal toasts, stirring often. Tip onto non-stick baking paper to cool, then break into crumbly nuggets. Make up to 2 days ahead and keep in an airtight container.
Put the apples in a large saucepan, then add the chopped ginger, 50ml water and remaining caster sugar. Bring to a simmer, then gently cook for about 7 mins, adding the rhubarb halfway through, until both are softened, but not mushy. Add more sugar to taste, if you like, then leave to cool. Make up to 1 day ahead and keep in the fridge.
Lightly whip the cream and fold half of it into the custard. Line the base of a large serving bowl with cake, sprinkle over the wine, then spoon over the fruit, draining off any excess juice. Add a layer of the oatmeal, cover with the custard, then finish with the rest of the cream, slivered ginger and oatmeal. Best assembled shortly before serving. Each element can be made the day before, then layered up when ready to eat.