INGREDIENTS

INSTRUCTIONS

FOR THE APPLES
FOR THE BREADCRUMBS
FOR THE BUTTERSCOTCH SAUCE
FOR THE SPICED CREAM TOPPING
1 Slice the apples and place in a small saute pan. Add the caster sugar and
2 tbsp cold water, boil and simmer for 3-4 minutes until tender. Melt the
butter in a large frying pan. Whiz the bread in a food processor to crumbs.
2 Mix the breadcrumbs and demerara sugar together, and add to the frying
pan. Fry for 2-3 minutes until golden and crisp. Cool the mixture in a bowl
~ it will all stick together so break up with a wooden spoon and leave to
crisp up and turn golden.
3 Roughly chop the dates. Remove the apples from the heat and stir in the
chopped dates. Set aside.
4 Finely chop the walnuts. Reserve two tablespoons for decoration and stir
the remainder into the breadcrumb mixture. Set aside.
5 For the Butterscotch Sauce: Place the butter and sugar into a small pan.
Heat gently until melted and then heat for 2-3 minutes. Remove from the
heat and gradually whisk in the double cream.
6 For the Topping: Pour the double cream into a bowl and whisk to soft
peaks. Fold in the cinnamon and icing sugar. Transfer to a piping bag
fitted with a star nozzle.
7 Start layering the apple and date mixture, butterscotch sauce and crispy
breadcrumbs into a tall glass. Top with a swirl of spiced cream and a
sprinkling over the reserved chopped walnuts.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

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