Quick Bramley apple & rhubarb trifle

An indulgent dessert with a creamy texture and a fruity tang

Preparation: 10 mins
Cooking: 15 mins
Serves: 6

What you need:

2 small Bramley apples, peeled, cored and chopped into 1cm pieces
4 tbsp light soft brown sugar
Finely grated zest and juice of 1 lemon
400g rhubarb, chopped into 2.5cm pieces
1 large bell stem ginger, chopped
2 tbsp stem ginger syrup
½ Madeira cake (around 160g), chopped
300ml ready-made vanilla custard
75g Greek yogurt
25g flaked almonds, toasted

What you do:

Put the apples, 3tbsp sugar, lemon zest and juice in a pan. Bring to the boil and simmer gently for around 10-15min until soft and pulpy.
Put the rhubarb in a separate pan with the stem ginger, stem ginger syrup, 2tbsp water and remaining 1tbsp sugar. Cover and simmer for about 5min.
Divide the poached rhubarb equally among six glasses. Do the same with the cake. Top with the Bramley sauce.
Mix together the custard and yogurt in a bowl and divide equally among each glass. Sprinkle over the toasted flaked almonds and tuck in straight away.

Bramley Apples

The Bramley is rightly recognised by professional chefs and home cooks alike as the best apple for cooking. Grown only in Britain, the Bramley’s unique qualities make it one of the most versatile ingredients, equally at home in a savoury stir fry as a traditional apple pie.