Ingredients:(Apple flapjack trifle)
100g porridge oats
1 tsp mixed spice
50g light muscovado sugar
For the filling
7-8 Cox’s or russet apples, depending on size
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
Directions:(Apple flapjack trifle)
- 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.
- 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.
- 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.