Perfect for a Sunday treat or a day barricaded in the house from a wild raging out of control storm. Either way, this is the pure definition of autumn to me. Rich, sweet and simply delicious.
1 Bring to a boil a pot of kettle boiled water, add brown sugar and lemon juice. Once the liquid comes to a boil, add the sliced and cored apples. Reduce heat to medium. Allow to boil for 10 mins. Meanwhile preheat the oven.
2 After 10 minutes add cranberries and raisins. Allow the pot to boil for an additional 5 minutes. Turn off the heat, allow to stand and simmer for 10 minutes. You still want liquid remaining the pot. Do not allow to boil dry. This will help to create a sauce making the mixture moist but rich in flavor.
3 Prepare a baking tray. Drizzle on the base of the tray vanilla and honey. Add the pot of stewed apples cranberries and raisins. For the topping sprinkle, a tablespoon of brown sugar. Sprinkle the rolled oats, not heavy handily, but enough to cover the majority of the fruit, leaving some gaps. Then smash up a bunch of plain sugar biscuits and sprinkle over, with a flattering dusting. In places where gaps remain from the oats, fill these with crunchy biscuits. Drizzle in a zigzag motion the honey. Take the remainder of your orange and lemon and zest, and juice. Place in the oven for 20 minutes or until the edges are bubbling and rich.
4 For the vanilla cream sauce. Trying different elements, I always like to make my own from scratch. Today I didn’t fancy venturing out into the wicked wind of the north. So, I used a can of ready-made vanilla cream, custard will work just the same. I warmed through in a small pan. Then added a sprinkle of All Spice, an additional splosh of vanilla essences and a spoonful of caramel sauce. It only takes a couple of minutes to warm through, in so doing, all the levels melt and blend into one heavenly rich sauce.
The next day I make this I will use my from scratch method and share.
