Preparation: 15 minutes
Cooking: 10 minutes
- 300ml/ ½ pint Aspall Draught Suffolk Cyder
- 75g / 3oz caster sugar
- 675g / 1 ½ lbs cooking apples, peeled, cored and sliced
- 4 trifle sponges, crumbled
- 50g / 2oz ratafia biscuits
- 2-3tsp Calvados or Brandy
- 450ml/ ¾pt double cream
1. Place the cyder and sugar in a large heavy based pan and bring to the boil, stirring. Increase the heat and simmer for 5 minutes or until syrupy. Measure 200ml of the cyder syrup and set aside.
2. Add the cooking apples to the remaining syrup in the pan, stir well then bring to the boil. Cover and simmer for 5 minutes or until apples are soft and pulpy. Leave to cool.
3. Spoon the apples into the base of one large or 6 individual glass trifle bowls. Top with the sponge; crush two thirds of the ratafias and scatter over the spirit.
4. To make the syllabub, whip the cream until it is just holding its shape. Slowly pour in the reserved syrup, whisking well until the mixture is thick enough to leave a trail when the whisk is lifted.
5. Spoon the cyder syllabub on top of the sponge layer and chill for at least 2 hours. Decorate with more ratafia biscuits.