• 2 eating apples
  • 600 g Bramley cooking apples (about 2 apples)
  • the juice of 1 lemon (about 2 tbsp)
  • 3 tbsp golden syrup
  • 200 g ready-made flapjacks, crumbled
  • 100 g fudge, sliced

For the custard

  • 1 tbsp whisky
  • 500 ml vanilla custard


  1. 1

    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.

  2. 2

    Scatter the flapjack and fudge over the fruit, drizzle the golden syrup back over and return to the oven, uncovered, for 10 minutes.

  3. 3

    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.


    Get ahead: prepare up to the end of step 1 a few hours ahead. Reheat gently, then continue with the recipe.

Nutritional Details

Each serving provides
  • Energy 1934kj 462kcal 23%
  • Fat 20.3g 29%
  • Saturates 12.0g 60%
  • Sugars 49.9g 55%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 687kj/164kcal

Each serving provides

23.0g carbohydrate 1.8g fibre 1.7g protein

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