By Lyn Funnell
A great success! Very simple to make.
Sussex Slipcote is a fresh cheese usually made from ewe‘s milk by the High Weald Dairy in West Sussex, England. The cheese is usually round in shape with a very soft creamy texture.
There are two different explanations given for the meaning of “slipcote”. High Weald Dairy explains that “‘Slipcote’ is an old English word meaning little (slip) piece of cottage (cote) cheese.”[1] Another explanation is that “slipcote” describes the cheese’s tendency to slip out of its rind while maturing. Sussex Slipcote has been made in England since the Middle Ages.
For the base; All amounts are approximate.
275g broken biscuits
1tsp cinnamon
125g butter or margarine
1 tblsp runny honey.
For the filling;
200g apples, preferably cookers, peeled and chopped.
1 tblsp lemon juice
150g sugar
400g soft cheese.
I used 1 round of Sussex Slipcote soft cheese.
300ml double cream
Use a small amount of the butter to grease a 23cm round baking dish.
Place the biscuits in a small carrier bag and crush them with a rolling-pin.
You don’t need to crush them to fine crumbs. Leave some slightly larger pieces to add an interesting texture.
Melt the butter over a low heat. When it melts, turn off the heat and stir in the biscuit crumbs.
Add the cinnamon and the honey, stirring well.
Tip them into the dish, spread them out and flatten them, using the back of a spoon and pushing them up the sides of the dish.
Put the apples in a small saucepan with the lemon juice and 25g of sugar. Cook slowly, stirring, until the apples have turned to a pulp. Leave to cool.
The apples were freshly picked off our neighbours’ tree.
Beat the cheese, cream and remaining sugar in a bowl with an electric whisk until soft peaks are formed.
Gently fold in the apple.
Tip the mixture on top of the biscuit base.
Leave it in the fridge to set.
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