Apple Flapjack Trifle
 
You can find small bottles of blackcurrant coulis in supermarket chiller cabinets alongside the creams, or by the canned fruit.
 
Takes 25–30 minutes, plus cooling • Serves 6

100g/4oz porridge oats

1 tsp mixed spice

50g/2oz light muscovado sugar

50g/2oz butter

FOR THE FILLING

7–8 Coxes or russet apples, depending on size

25g/1oz butter

25g/1oz golden caster sugar

2 tablespoons blackcurrant coulis

500g carton fresh custard

284ml carton double cream

 
1 Mix the oats, spice and sugar. Melt the butter in a frying pan, add the oat mixture and fry for about 5 minutes, stirring all the time, until it is lightly toasted and crisp. Tip into a bowl and leave to cool.

2 Peel, core and thickly slice the apples. Melt the butter for the filling in the frying pan until it is foaming. Add the apples, fry over a high heat and turn them as they colour. Sprinkle over the sugar and cook for a further 2–3 minutes, until the apples are slightly softened. Leave to cool.

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 reserved oat mixture and serve.

 
• Per serving 573 kcalories, protein 6g, carbohydrate 54g, fat 38g, saturated fat 23g, fibre 3g, added sugar 21g, salt 0.3g