Apple and Hazelnut Layer

Apple and Hazelnut Layer

Dessert • London

A Southern England (London) dessert. If you make this pudding during the autumn, look out for Kentish hazelnuts to add a nutty crunch to the layers.

Servings & Worth: 8 / 2 knuts a serving

Skill/Roll: +roll Cooking

Training: 2nd Year Domestics Club

Ingredients: 75 g (3 oz) hazelnuts, shelled • 75 g (3 oz) butter • 45 ml (3 tbsp) caster sugar • 115 g (4 1/2 oz) plain flour • pinch of salt • 450 g (1 lb) Cox's apples, peeled, cored and sliced • 15 ml (1 tbsp) apricot jam or marmalade • grated rind of 1 lemon • 15 ml (1 tbsp) candied peel, chopped • 30 ml (2 tbsp) currants • 30 ml (2 tbsp) sultanas • icing sugar • whipped fresh cream and hazelnuts, to decorate

• Embarrassing Failure: Recipe is destroyed, all ingredients and container are useless. +roll Body to judge any damage to person preparing.
• Failure: The proportions are off and the Recipe is of poor quality. x.5 to Worth. +roll Body to judge any damage to consumer.

• Any Success: 1 recipe portion is created.

• Success: The recipe is of Average Quality. x1 to Worth.
• Good Success: The recipe is of Good Quality. x2 to Worth.
• Great Success: The recipe is of Excellent Quality. x3 to Worth.
• Amazing Success: The recipe is of Amazing Quality. x4 to Worth.

Instructions

1. Cut out two 20.5 cm (8 inch) circles of greaseproof paper.
2. Reserve 8 nuts and finely chop the remainder. Cream the butter and sugar until pale and fluffy. Stir in the flour, salt and chopped nuts, then form into a ball and chill for 30 minutes.
3. Put the apple in a saucepan with the jam and lemon rind and cook over a low heat for 5 minutes, until soft. Add the candied peel and dried fruit and simmer for 5 minutes.
4. Divide the pastry in half, place on the sheets of greaseproof paper and roll out into two circles. Transfer to greased baking sheets.
5. Bake at 190°C (375°F) mark 5 for 7 - 10 minutes, until light brown. Cut one circle into 8 triangles while warm. Leave to cool.
6. Just before serving, place the complete circle on a serving plate and cover with the apple mixture. Arrange the triangles on top. Dust with icing sugar, pipe cream on top and decorate the apple layer with hazelnuts.