| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Worrall tho, Worrall1 |
1 |
servings |
INGREDIENTS
| 4 |
oz |
Brown sugar |
| 4 |
oz |
Butter |
| 4 |
oz |
Golden syrup |
| 12 |
oz |
Puff pastry |
| 1 |
|
Egg |
| 1/2 |
pt |
Clotted cream |
| 4 |
lg |
Cooking apples; peeled and cored |
| 1/2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Mixed spice |
| 1 |
oz |
Caster sugar |
| 2 |
tb |
Brown sugar for the apples |
| 1 |
|
Lemon; juice of |
INSTRUCTIONS
Preheat the oven to 400F. Roll the pastry out to a thickness of 1/4".
Line a baking tray with greaseproof paper and, using a 4" round
cutter, cut out 9 circles from the pastry. Prick each on both sides
several times with a fork and then refrigerate for 20 minutes.
Whisk the egg. Stew the apples with the lemon juice and a knob of
butter until they are soft but not too mushy, and at the end of
cooking add the brown sugar, mixed spice and cinnamon.
Now make a caramel sauce by melting together the brown sugar, butter
and golden syrup in a pan, stirring over a low heat until dissolved
and amalgamated.
Remove the pastry rounds from the fridge and brush the surfaces with
whisked egg. Sprinkle caster sugar on top of the rounds and bake for
about 18 minutes, until puffy and golden. Remove from the oven and
allow to cool, then cut each round in half horizontally using a
serrated knife.
Set the tops aside. Place one round on a dessert plate and spoon on a
dollop of stewed apple then a spoon of cream. Put another half round
on top, then add more apple and cream. Finish with another round as a
lid.
When you have made all the desserts, garnish with the caramel sauce
and sprigs of mint if liked.
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