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Apple Flapjack Trifle


  • 100 g porridge oats

  • 1 teaspoon mixed spice

  • 50 g light muscovado

  • 75 g Butter

  • 8 coxes or russet Apples

  • 25 g Sugar

  • 2 tablespoons blackcurrant coulis

  • 500 g fresh Custard

  • 284 ml Double cream


  • 1.

    Mix the oats, spice and sugar.

  • 2.

    Melt 50g 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.

  • 3.

    Tip into a bowl and leave to cool.

  • 4.

    Peel, core and thickly slice the apples.

  • 5.

    Melt 25g butter in the frying pan until it’s foaming, add apples and fry over a fairly high heat on both sides.

  • 6.

    Sprinkle over the sugar and cook for a further 2-3 minutes, until the apples are slightly softened.

  • 7.

    Leave to cool.

  • 8.

    Layer half the apples and almost half the oats in a glass, serving dish, repeat, setting aside a few oats.

  • 9.

    Drizzle over the coulis, then spoon over the custard.

  • 10.

    Whip the cream until stiff, then spoon over the custard.

  • 11.

    Scatter over the remaining oats.

  • 12.

    Serve straight away or chill for up to 6 hours.

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