1 lb (450 g) cooking (tart) apples, peeled, cored and sliced
2 oz (50 g) sultanas (golden raisins)
2 tbsp (25 g) 1 oz light muscovado sugar
2 tsp (10 ml) ground cinnamon
2 oz (50 g) sultanas (golden raisins)
2 tbsp (25 g) 1 oz light muscovado sugar
2 tsp (10 ml) ground cinnamon
for the honey and oat topping
1/3 cup (50 g) 2 oz plain wholemeal flour
1/3 cup (50 g) 2 oz plain flour (All purpose)
2 oz (50 g) polyunsaturated margarine
4 oz (100 g) porridge oats
3 tbsp (60 ml) clear honey
1/3 cup (50 g) 2 oz plain flour (All purpose)
2 oz (50 g) polyunsaturated margarine
4 oz (100 g) porridge oats
3 tbsp (60 ml) clear honey
for the custard sauce
2 egg yolks
1 tbls (15 g) 5 oz cornflour
2 tbsp (25 g) 1 oz light muscovado sugar
1 1/4 cup (1/2 pint) 300 ml semi-skimmed milk
few drops vanilla essence
1 tbls (15 g) 5 oz cornflour
2 tbsp (25 g) 1 oz light muscovado sugar
1 1/4 cup (1/2 pint) 300 ml semi-skimmed milk
few drops vanilla essence
method
1. Mix the apples, sultanas, sugar and cinnamon in an ovenproof dish.
2. In another bowl, mix the flours and rub in the margarine, then add the oats and honey.
3. Sprinkle over the top of the apples and bake at 180°C (350°F) gas mark 4 for about 45 minutes until golden.
2. Heat the milk until boiling and pour on to the egg mixture.
3. Return to the saucepan and stir constantly over a gentle heat until the custard thickens.
4. Add a few drops of vanilla essence, stir and serve.
2. In another bowl, mix the flours and rub in the margarine, then add the oats and honey.
3. Sprinkle over the top of the apples and bake at 180°C (350°F) gas mark 4 for about 45 minutes until golden.
to make custard sauce
1. Beat together the egg yolks, cornflour and sugar.2. Heat the milk until boiling and pour on to the egg mixture.
3. Return to the saucepan and stir constantly over a gentle heat until the custard thickens.
4. Add a few drops of vanilla essence, stir and serve.
serving amount
serves 4
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