- 100g porridge oats
- 1tsp mixed spice
- 50g light muscovado sugar
- 50g butter
- 7-8 apples, depending on size
- 25g butter
- 25g golden caster sugar
- 2 tbsp of Damson Plum Coulis
- 500g carton fresh custard
- 284ml double cream
Mix oats, spice and sugar. Melt the butter in a frying pan, add the oats and fry for about 5 mins, stirring all the time, until they are lightly toasted and crisp (they become crisper still on cooling). Tip into a bowl and leave to cool. Peel, core and thickly slice apples. Melt butter in the frying pan until foaming, add 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 Damson Coulis, then spoon over the custard. Whip the cream until stiff, then spoon over the custard and scatter over remaining oats.
Serve straight away or chill for up to 6 hours.
Serves 6 - Prep 10 mins, Cook 15 mins.