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Food
Toffee apple crumble with whisky custard
by Sarah Alcock
Serves: 6
Both the crumble and custard take the cheat's route in this recipe, but they're no less delicious for it. The flapjack in the crumble and whisky custard give this pud a warming, Scottish feel.
Ingredients
- 2 eating apples
- 600g Bramley cooking apples (about 2 apples)
- the juice of 1 lemon (about 2 tbsp)
- 3 tbsp golden syrup
- 200g ready-made flapjacks, crumbled
- 100g fudge, sliced
- For the custard:
- 1-2 tbsp whisky
- 500ml vanilla custard
Method
- Heat the oven to 190°C, fan 170°C, gas 5. Peel, quarter and core all the apples. Thinly slice the eating apples and thickly slice the Bramleys. Transfer to a 25 x 17cm ovenproof baking dish.
- Add the lemon juice; toss together. Drizzle over the golden syrup, then cover the dish with foil and bake for 30 minutes; baste the apples halfway through. Remove from the oven and pour off the syrup into a small bowl.
- Scatter the flapjack and fudge over the fruit, drizzle the golden syrup back over and return to the oven, uncovered, for 10 minutes.
- Remove the crumble from the oven and leave to stand for 15-20 minutes. Stir the whisky into the custard and gently heat it in a pan. Pour into a jug and serve with the crumble.
Tip
Prepare up to the end of step 1 a few hours ahead. Reheat gently, then continue with the recipe