This tasty dessert makes an easy weekend treat. If you’re using the coconut cream, make sure it’s well chilled first.
Feeds 6 : Ready in 1 hour 25 minutes
INGREDIENTS
- 1.5kg cooking apples, peeled, cored and cut into chunky wedges
- 150g Co-op Fairtrade light brown soft sugar
- 3 tbsp golden syrup
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 1½ tbsp Co-op plain flour, plus extra for dusting
- 375g pack Co-op puff pastry ready rolled
- 1 tbsp sunflower oil
- 1 tbsp Co-op Fairtrade demerara sugar
- 250ml coconut cream, chilled and whipped, to serve (optional)
METHOD
- Toss the apple wedges, light brown sugar, golden syrup, cinnamon, ginger and flour together to coat everything evenly
- Tip the mixture into a medium ovenproof pie dish and set aside
- Preheat the oven to 180°C/fan 160°C/Gas 4
- Unroll the pastry onto a lightly floured surface, then roughly cut into squares and rectangles 5-10cm in length
- Lay the pastry shapes on top of the apple wedges, overlapping a little as you go
- Brush the pastry with the oil and sprinkle over the demerara sugar
- Bake for 45 mins, then increase the temperature to 220°C/fan 200°C/Gas 7, and cook for 10 mins more
- Remove the pandowdy from the oven and leave to rest for 5 mins before serving with the chilled coconut cream, if using
