Apple flapjack trifle

Name: Apple flapjack trifle
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: English, British, Scottish, European
Ingredients: 100 grams porridge oats; 1 teaspoon mixed spice; 50 grams light muscovado sugar; 50 grams butter; 7 Coxs or russet apples, depending on size; 25 grams butter; 25 grams golden caster sugar; 500 grams carton fresh custard; 284 milliliters carton double cream; 2 Tbsps blackcurrant coulis (you will find it in small bottles in the chiller cabinet alongside the creams, or by the canned fruit)

You can never have too many dessert recipes, so give Apple flapjack trifle a try. This recipe serves 6. One portion of this dish contains about 7g of protein, 32g of fat, and a total of 577 calories. It is a rather inexpensive recipe for fans of European food. Head to the store and pick up carton custard, golden caster sugar, muscovado sugar, and a few other things to make it today. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

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.

Ingredients you will need

Butter

Sugar

Oats

Equipment you will use

Frying Pan

Bowl

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.

Ingredients you will need

Apple

Butter

Equipment you will use

Frying Pan

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

Ingredients you will need

Apple

Sugar

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

Ingredients you will need

Apple

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.

Ingredients you will need

Custard

Cream

Oats

Serve straight away or chill for up to 6 hours.

Equipment

Frying Pan

Bowl

Ingredients

Servings:

100grams

porridge oats 1teaspoon

mixed spice 50grams

light muscovado sugar 50grams

butter 7

Cox's or russet apples, depending on size 25grams

butter 25grams

golden caster sugar 500grams

carton fresh custard 284milliliters

carton double cream 2Tbsps

blackcurrant coulis (you will find it in small bottles in the chiller cabinet alongside the creams, or by the canned fruit)

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Trifle. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.