- 3 Bramley apples – peeled, cored and diced
- 1 vanilla pod – split lengthways and seeds scraped out
- 50g/1¾oz butter
- pinch of cinnamon
- pinch of sugar
- 100g/3½oz sultanas
- splash of water
- 200g/7¼oz puff pastry
- egg wash
- pinch of sugar
- clotted cream, to serve
- For the compote, put the apples, vanilla, butter, cinnamon, sugar and water in pan and cook, stirring often, until ingredients turn into a purée.
- Then mix in the sultanas and set aside.
- For the diamond, roll out the puff pastry and cut two 10cm/4in wide diamonds.
- Cut around the edges of the diamonds and fold the corners back on each other.
- Brush with egg wash, sprinkle with sugar and bake at 180C/350F/Gas 4 until golden brown. Leave to cool.
- Slice the diamonds in half, spoon the purée over the bottom, add the pastry lids and serve with clotted cream.