How to Make Delicious Berry, Apple and Caramel Squares
Welcome to my pudcast. Now today we’re making berry, apple and caramel square. It’s a bit like a fat Jack with a bit of a twist. Here you go, cuts apples, porridge oats, ground cinnamon, Carnation caramel. These are frozen berries because fresh berries were in season, butter and almonds.
Well, we just tap and tail the apples with the core halfway down the apple, twist it, turn it over and go through and now core that perfectly. The same on this one, dug them out to take up the tops. With the core half way through, twist it, turn it over right through and the whole thing should come up perfectly just like that. And then, just cut it in quarters and with the sharp knife or peeler, it’s up to you. Take off the skin like that. And once they’re all peeled, chop this with small pieces like that.
And what we’re going to do is just probably cook them so the apple breaks down slightly but you don’t have to completely cook them. A little bit of texture there and we’re going to use a little spoon but a touch of water just forget the whole things started and now we will let it cook for probably 45 minutes. So I need to just throwing them quickly and the excess moisture. But once they’re drying slightly, just put into a container and we’re going to use a stick blender to break it off slightly. You can use fork. It’s up to you.
Again, I’m spinning but choppy here. So, just like a thick it’s puree. What you need to do then is add two thirds of a can of Carnation caramel. Then, I’m going to add the apple puree as well. Do not waste any, a teaspoon for cinnamon that mix hard together. So this is going to be the base of our fat Jack. So you got a really caramelly, appley squeegee base and the oats will soak up a bit of that moisture as well.
Now what I’m going to do, I just spoon this mixture all in to there reserving about a third and come back to in a second. Spread this out, spread nice and thin. You want about half a centimeter thick probably. Now I’m using frozen berries here. You can use fresh fruits strawberries, raspberry, and blackberry whatever is in season then. I call it the frozen variety and all those are quite handy.
And now I’m just going to pop this on top of the base like that. I just have to spread this evenly on our base. So the third that is left, you can just have a little bit just to make a flat gentle topping. This crust to hit a moment. For now, I’m going to add the rest of the oats into there. I’m going to add to that some butter. The butter goes in and I'm going to get fingers into there. I’m just bring the whole of together. The almonds, they’re going into it as well.
I just bring the whole thing together. I’m going to blob on remaining thirds of the caramel. Blob on top that you rest of the fat Jack. Just split that out. Great fun here. Very sticky doing this but it’s good though. And now this is going to pre-heated oven. A hundred of degrees, I guess full probably for 25 to 30 minutes until the tops nice and caramelized. But there it is cooked and cooled.
Now you can chill it for about 20 minutes, it’s up to you but the longer you chill it for, the easier is to cut unless it’s looking fantastic. And the proof of pudding is in the eating. Fantastic and I will share with that, nice blob but naturally all that and there’s nothing else. Miracle. For more of my delicious recipes, get to Carnation.co.uk.
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