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Tuesday 5th March, 2002 - 11:22 GMT
A meal for Maureen
Suffolk mum wins BBC Look East Mother's Day surprise
Tempting: Apple shortbread with butterscotch sauce
Tempting: Apple shortbread with butterscotch sauce

Maureen Cobb from Ipswich, Suffolk is to have a gourmet meal prepared for her by celebrity chef Beryl Tate after winning a BBC Look East competition.

Here are the recipes.


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HAVE YOUR SAY
Why is your mum special? E-mail suffolk@bbc.co.uk
SEE ALSO
Mum wins Mother's Day surprise
Recipe: Salmon
Recipe: Shortbread
The other winners were:
Doris Steere, from Feering, Essex

Barbara Dack, from Dereham, Norfolk

Apple Shortbread with Butterscotch Sauce

ShortbreadIngredients to serve 2 people:

Cinnamon Shortbread:

  • 150 g (5 oz) plain flour
  • 1 tablespoon ground cinnamon
  • 110 g (4 oz) butter - cut into small dice
  • 50 g (2 oz) icing sugar
  • 1 medium egg yolk
Apple & Cream Filling:
  • 225 g (8 oz) cooking apples - peeled, cored, diced
  • 1 dessertspoon water
  • 150 ml (5 fl oz) double cream
  • 1 dredge icing sugar for decoration

Butterscotch Sauce:

  • 50 g (2 oz) butter
  • 150 g (5 oz) golden syrup
  • 50 g (2 oz) granulated sugar
  • 150 ml (5 fl oz) double cream

Method:

Place the plain flour and ground cinnamon into a food processor. Blend until combined.
     
Add the pieces of butter and icing sugar. Blend until mixture resembles ground almonds.   blender
     
Add the egg yolk to combine mixture. Shape into a ball.   combine the mixture into a ball
     
Cover in cling film. Refrigerate for half an hour.   cover in cling film
     
Place diced apples in a saucepan with the water. Cover and gently stew on a low heat for about 10 minutes.   Aplles in saucepan
     
When soft and pulpy, leave them to cool completely.   apples in saucepan
     
Whip up the double cream until stiff. Place the cream in a plastic food bag, and put in the fridge to chill.   place mixture in fridge
     
In a saucepan, gently heat the butter, syrup, and sugar until the butter and sugar have dissolved.   butter, syrup and sugar
     
Stir in the double cream, then remove from the heat, and leave to cool.   Add the cream
     
Remove the shortbread mixture from the fridge, and unwrap from cling film. Flour the work surface.   Flour the worksurface
     
Roll out to 3 mm (1/8") thick.   Roll out the mixture
     
Use an 8 cm (3") cutter to obtain 6 biscuits. Place on a greased baking sheet.   Cut out the biscuits
     
Bake at Gas Mark 4 / 350°F / 180°C (160°C for fan oven) for 10 - 12 minutes until firm to touch.
     
Leave to cool slightly before removing onto a cooling rack. Snip end off food bag of cream for piping.
     
To assemble, place a shortbread biscuit on a pudding plate, cover with apple purée, and pipe with cream.
     

Repeat with another biscuit, apple purée, and piped cream on top of the first biscuit.

     
Duplicate this assembly on the other pudding plate. Dredge the remaining two biscuits with icing sugar.
     
Heat two skewers on the hob, and scorch the icing sugar to form caramelised criss-cross patterns.
     
When cool place these biscuit lids on the assemblies. Pour butterscotch sauce around the plates.   The finished product

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