Drunken caramel apple turnovers with clotted cream ice cream

Preparation time
over 2 hours

Cooking time
30 mins to 1 hour

Serves 4


By Shivi Ramoutar
From Saturday Kitchen


For the clotted cream ice cream

  • 376ml tin condensed milk
  • 300ml/10fl oz double cream
  • 227g pot clotted cream

For the apple filling

  • 5 British eating apples, peeled, cored and thinly sliced
  • 1 tbsp light brown muscovado sugar
  • 30g/1oz unsalted butter
  • ½ tsp cinnamon
  • generous pinch ground cloves
  • generous pinch ground ginger
  • 1 star anise
  • ½ lemon, juice only

For the drunken caramel sauce

  • 90g/3¼oz light brown muscovado sugar
  • 60ml/2¼fl oz double cream
  • 20ml/¾fl oz rum
  • generous pinch sea salt flakes

For the pastry

  • plain flour, for dusting
  • 375g pack ready-rolled puff pastry

To glaze

  • 1 medium free-range egg, beaten
  • 2 tsp demerara sugar
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