Caramel and Apple Trifle with Macadamia Nuts
Howard Middleton, the keen jogger and gardening enthusiast of Season 4, spent weeks perfecting his caramel and apple trifle before arriving in the tent. He took what Mary Berry called 'the bravest approach'—making true crème anglaise with just egg yolks, no cornflour to help it set. It was a decision that showcased his commitment to classical technique over shortcuts. Then came the infamous custard incident: in the chaos of the tent, Deborah accidentally used Howard's carefully prepared custard, leaving him scrambling. Despite the setback, Howard persevered, though the rushed replacement custard was undercooked and his layers lost their definition. Mary still praised his technique as superior, and the flavors—caramel, stewed apples, and macadamia nuts—worked beautifully together. This recipe honors Howard's vision with the time and care his original deserved.
Source: Relaxed Recipes
Ingredients
- Make the Sponge
- Preheat oven to 350°F . Grease and line a 9x13-inch baking pan with parchment pa
- In a stand mixer with whisk attachment , beat eggs and sugar on high speed until
- Gently fold in sifted flour in three additions, being careful not to deflate. Fo
- Pour into prepared pan and spread evenly. Bake 18-22 minutes until golden and sp
- Make the Caramel Sauce
- Combine sugar and water in a heavy-bottomed saucepan. Cook over medium-high heat
- Remove from heat. Carefully whisk in cream—mixture will bubble vigorously. Add b
- Stir in salt and vanilla. Cool to room temperature. Reserve ¼ cup for finishing;
- Prepare the Stewed Apples
- Peel, core, and slice apples into ½-inch wedges
- Melt butter in a large skillet over medium heat. Add apples, brown sugar, cinnam
- Cook, stirring occasionally, until apples are tender but still hold their shape,
- Add Calvados if using, cook 1 minute more. Cool completely—warm apples will melt
- Make the Crème Anglaise
- Combine milk, cream, and vanilla bean in a medium saucepan. Heat over medium unt
- In a large bowl, whisk egg yolks and sugar until pale and slightly thickened, ab
- Remove vanilla pod from milk mixture. Slowly pour about ½ cup hot milk into yolk
- Return mixture to saucepan. Cook over medium-low heat, stirring constantly with
- Cook until custard reaches 170-175°F and thickly coats the back of a spoon. When
- Immediately strain through a fine-mesh sieve into a clean bowl. Press plastic wr
- Make the Whipped Cream
- Beat cold cream, powdered sugar, and vanilla until soft peaks form. Do not overb
- Assemble the Trifle
- Cut sponge into 1½-inch cubes or fingers that fit your trifle bowl
- Layer 1 : Arrange a single layer of sponge pieces in the bottom of a 3-quart gla
- Layer 2: Spoon half the stewed apples over sponge, spreading to edges of bowl so
- Layer 3: Pour half the crème anglaise over apples, spreading gently to cover com
- Layer 4: Add another layer of Calvados-brushed sponge and caramel drizzle
- Layer 5: Add remaining stewed apples
- Layer 6: Pour remaining crème anglaise over apples. Refrigerate 30 minutes to se
- Layer 7 : Spread or pipe whipped cream over the custard, creating swirls and pea
- Refrigerate assembled trifle at least 2 hours, or overnight for best flavor meld
- To Finish
- Just before serving, drizzle reserved caramel sauce over whipped cream and scatt