“When I was a girl back on the farm in Denmark, we had an orchard with loads of apples, pears, plums and cherry trees. I remember running around and playing and climbing in the trees. It was a lot of fun.

“In the late summer and early autumn when it was apple season we had a myriad of dishes with apples.

“Bondepige med slør, directly translate is ‘farm girl wearing a veil’ was a family favourite.

“My mum would make vast pots of stewed apples all through autumn from the apples that dropped to the ground. I remember standing next to her peeling and coring bucket loads of slightly bruised apples whilst we were chatting and enjoying each other’s company.

“The apples were stewed and frozen in containers so we could use them all year round. Oh how I miss my mum and those times.

“Our farm was a dairy farm. Each day my dad would bring a big bowl of milk from the milking room to the kitchen and put it in the fridge. The next day the cream would sit on top of the bowl and we would scoop it off with a big spoon and whip it to the fluffiest and most delicious whipped cream.

“Traditionally this dessert was made with toasted breadcrumbs. My mum would make breadcrumbs from home-baked but stale bread. The breadcrumbs were toasted on the frying pan with a little butter and some sugar.

“With all this inspiration I have created a very nostalgic recipe that tastes just like I remember but with a bit of a cracker twist. I hope you enjoy it,” Mette.

This delicious dessert can be made in individual portion sizes or in a large trifle bowl to serve a crowd.

INGREDIENTS

Stewed apples, cooled
Mette is Baking crackers
Sugar to taste
Cinnamon to taste
Whipped cream to serve

METHOD

1. To make the cracker crumbs, crush Mette is Baking crackers. Then toast the crumbs over a medium heat in a frying pan with a sprinkle of sugar and cinnamon.

2. To serve, layer the stewed apples with whipped cream and cracker crumbs.