1 Slice the apples and place in a small saute pan. Add the caster sugar and 2 tbsp cold water, boil and simmer for 3-4 minutes until tender. Melt the butter in a large frying pan. Whiz the bread in a food processor to crumbs. 2 Mix the breadcrumbs and demerara sugar together, and add to the frying pan. Fry for 2-3 minutes until golden and crisp. Cool the mixture in a bowl ~ it will all stick together so break up with a wooden spoon and leave to crisp up and turn golden. 3 Roughly chop the dates. Remove the apples from the heat and stir in the chopped dates. Set aside. 4 Finely chop the walnuts. Reserve two tablespoons for decoration and stir the remainder into the breadcrumb mixture. Set aside. 5 For the Butterscotch Sauce: Place the butter and sugar into a small pan. Heat gently until melted and then heat for 2-3 minutes. Remove from the heat and gradually whisk in the double cream. 6 For the Topping: Pour the double cream into a bowl and whisk to soft peaks. Fold in the cinnamon and icing sugar. Transfer to a piping bag fitted with a star nozzle. 7 Start layering the apple and date mixture, butterscotch sauce and crispy breadcrumbs into a tall glass. Top with a swirl of spiced cream and a sprinkling over the reserved chopped walnuts. Recipe by: Cant Cook Wont Cook
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|Serving Size: 1 Serving (503g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 728 (60%)|
|Amt Per Serving||% DV|
|Total Fat 80.9g||108 %|
|Saturated Fat 42g||210 %|
|Monounsaturated Fat 19.8g|
|Polyunsanturated Fat 14.2g|
|Cholesterol 200.1mg||62 %|
|Sodium 289.3mg||10 %|
|Potassium 428.3mg||11 %|
|Total Carbohydrate 128.7g||38 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 123.7g|
|Protein 6.7g||10 %|
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Calories per serving: 1220
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