Easter dessert this year started with a feed of muffins…all lemony and gingery.  Not too sweet.  Just right. (Recipe here)


Cut into little chunks they made the base for our sweet treat.  And the great thing about this dessert was that each component could be enjoyed separately.  A little muffin with our morning coffee for example.

The crème anglaise, made with Bird’s Custard Powder

is also great on its own, or with some fresh fruits added.

Sweet morsels of caramelized apples would be a great topping on your morning pancakes, crepes or waffles.

But, put all together, this would be a delicious, so very easy and pretty addition to any meal.

Serves: 4-6 servings
  • 2 apples (cored, peeled, and cut into chunks)
  • 1 tsp corn starch
  • ¼ cup brown sugar
  • 1 tsp cinnamon
  • 1 tsp lemon juice
  • ¼ cup spiced rum or apple juice
  • 1 recipe for Bird's custard (2-1/2 cups milk, ¼ cup custard powder, 3 tbsp sugar)
  • 3-4 muffins, cut into chunks
  • Drizzle of apple juice or rum for muffin pieces (about ¼ cup
  • Glass bowl (about 4 cup capacity)
  • Whipped cream and crystal ginger to garnish
  1. In saucepan mix together apple, corn starch, brown sugar, lemon juice, cinnamon and rum.
  2. Simmer until sauce is reduced and thickened (about 10 minutes)
  3. Remove from heat and set aside.
  4. Make Bird's custard according to directions.
  5. Remove from heat and set aside.
  6. In bottom of a glass bowl, place a layer of muffin pieces.
  7. Sprinkle with juice or rum.
  8. Add a layer of apple, followed by a layer of custard.
  9. Repeat muffins pieces, juice, apple and custard until bowl is filled.
  10. Top with whipped cream and dots of crystal ginger.
  11. Chill until ready to serve

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