->Butterscotch Apple 01 <-

Yield: 4 servings

75 g light muscovado sugar

1 tablespoon golden syrup

75 g butter

1 tablespoon cornflour

1 tablespoon lemon juice

900 g cooking apples; peeled, cored and sliced

250 g shortcrust pastry

1 tablespoon caster sugar

200 C /

400 F / Gas

6. Place the muscovado sugar,

syrup and butter in a saucepan, heat gently until butter has melted

and sugar dissolved. Add the cornflour to lemon juice, mix and add to the sauce. Heat until thickened. Place apple in a pie dish

and pour over the butterscotch sauce. Roll out the pastry and dampen rim of the dish, put a strip of pastry round it. Dampen

pastry rim and cover with a pastry lid. Make a slit in the top,

brush with water and sprinkle with sugar. Bake for 20-25 minutes.