Ingredients

• 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

Directions

• 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.