I keep wearing my coat on the school run etc out of principal for the fact that it is October and autumn and one should not be wearing short sleeves and there most certainly should not be an ice cream van parked outside school.
I am channelling my inner autumnal self through cooking seasonal dishes. It’s definitely Apple and plum season, chuck in some lovely cinnamon and i am starting to feel all warm and cozy even if it’s 20 degrees outside!
These little cheesecakes in glasses can be changed depending on time of year and what is in season.
They couldn’t be easier to make and taste as scrummy as they look.
3/4 pack of digestive biscuits – crushed
75g butter – melted
1 tub mascarpone
1 teaspoon or vanilla extract
1 heaped tablespoon icing sugar
3 tablespoons lower fat cream cheese
For the Apple compote
2 large Bramley apples, peeled and cored
1 tablespoon sugar
For the plum compote
8 plums stoned
1 teaspoon cinnamon
1 teaspoon lemon juice
3 tablespoons sugar
To make the base, in a bowl add the melted butter to the biscuit crumbs and mix until all crumbs are coated.
Place in the bottom of a glass, be as generous as you like – this recipe made enough for 6
Then mix the mascarpone, cream cheese, icing sugar and vanilla in a bowl until you have a smooth paste
Add to the top of the crumbs
To make the compotes in 2 separate bowls add the relevant ingredients and cook until soft and purée like. The apples take little time to cook and the plums around 15 mins
Leave these to cool down totally and then add to the top of each pudding.
Place in the fridge for 2 hours and then consume whenever you want!!!!
