Rodda’s apple strudel with clotted cream salted caramel whiskey sauce

Method

1. Preheat the oven to 170C Fan/Gas 5 and line a large baking tray with baking parchment.
2. Chop the apple and mix with the cinnamon, lemon zest and juice, sugar and raisins. Then add 3 tbsp of Rodda’s clotted cream.
3. For the pastry, melt the butter in a pan. Reserve a sheet of filo for the finishing touches.
4. To make your strudel, place a tea towel on a large chopping board, then place a sheet of baking parchment on top. This will help you to roll it once filled.
5. Lay a sheet of the filo on top the baking parchment and brush with some of the melted butter. Lay another sheet on top and repeat until you have used all the filo apart from your reserved sheet.
6. Place the filling along the long side of the filo pastry about 3cm from the edge and using the tea-towel to help you, roll the pastry up to enclose the filling and make a long sausage shape.
7. Tuck the open ends underneath and carefully roll, using the tea towel again onto the lined baking tray so your strudel is seam-side. Brush with a little more butter.
8. Take your final sheet of filo, brush with butter and cut strips approximately 2-3cm wide. Place these, butter side up over your filo pastry parcel in alternating patterns to recreate a lattice effect.
9. Bake for 40-45 minutes, until golden-brown.
10. Leave to cool for 15 minutes then dust with icing sugar.
11. To make the salted caramel Whiskey sauce, combine all the ingredients in a saucepan. Heat on a low heat and stir until all ingredients are dissolved.
12. Turn the heat up to medium and bring the sauce up to bubble for 3-4 minutes until golden and delicious.
13. To serve, slice up your strudel and serve with the Whiskey caramel sauce and extra spoonful of Rodda’s clotted cream.