You will need

Serves 8-10

Apple purée

• 12 eating or dual purpose apples (cox or Braeburn are ideal)
• 2 tbsp demerara sugar
• 2 tsp finely grated lemon zest
• 1 tbsp brandy

Peel and core the apples, dice them and put them in a pan with 2 tbsp demerara sugar and 2 tbsp water. Bring to the boil, and simmer till soft. Purée them or mash with a masher, then mix with the grated lemon zest and brandy. Set aside to cool.

Custard

• 300ml (1/2 UK pint) cream
• 300ml (1/2 UK pint) milk
• sugar to taste
• 3 egg yolks
• 2 tbsp cornflour

Simply mix all of the ingredients together, whisk well and then bring very gently to the boil, whisking continuously and scraping the bottom so that the cornflour does not stick. When it thickens to the consistency of double cream, remove from the heat, and cover with a round of baking parchment to stop a skin forming as it cools.

Cream

• 600ml (1 UK pint) cream
• 50g (2 oz) caster sugar
• 75ml (3 tbsp) of sherry

Whisk together, and when the mixture forms soft peaks, slowly add the sherry. You can, for Victorian fun, colour the cream pink using powder or gel colouring.