Name: Apple flapjack trifle
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: British
Ingredients: 100g porridge oats; 1 tsp mixed spice; 50g light muscovado sugar; 50g butter; 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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Apple flapjack trifle

Apple flapjack trifle

Mary Cadogan

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Serves 6

Easy

Prep: 10 mins

Cook: 15 mins

Plus cooling time

A star rating of 4.3 out of 5.12 ratingsRate

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

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A star rating of 4 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal573
fat38g
saturates23g
carbs54g
sugars21g
fibre3g
protein6g
salt0.3g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, October 2003

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A star rating of 4.3 out of 5.12 ratings

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