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CARAMELISED BARMBRACK AND APPLE BUNDS PUDDING

SERVES 6–8 MEDIUM

Overview

This is a simple rich delicious pudding that has some of the haunting flavours of tarts tartin, it works well in the bundt tin to give you a spectacular presentation. However, it’s equally as delicious baked in a pie dish.

 

Ingredient list

5 large apples (I prefer Coxs Pippins)

1 lime

1 orange

150 g castor sugar

150 g butter

1 Rankin Selection Barmbrack

 

200 ml double cream whipped

150 ml thick custard

Non stick baking spray

5 large apples (I prefer Coxs Pippins)

1 lime

1 orange

150 g castor sugar

150 g butter

1 Rankin Selection Barmbrack

 

200 ml double cream whipped

150 ml thick custard

Non stick baking spray

 

Method

Preheat the oven to 220 C

Zest the lime and orange and reserve 1 teaspoon of each. Juice the lime and mix with 3 tablespoons of juice from the orange. Place the juice in a large bowl. Peel a quarter of the apples, tossing them into the bowl with the juice as you go.

Place the apples, the juice, sugar and butter on a large baking sheet and place in the oven. Bake for 15 minutes stirring once or twice.

Whilst, the apples are baking cut the crusts off the Barmbrack – I do this by just skimming a sharp knife over the crust and not being too fussy. Cut into 1 inch slices then tear into chunks. Spray the bundt tin with non stick spray. Toss the chunks of Barmbrack with the apples and their juices, then gently place into the bundt tin. Place in the oven and bake for 5 minutes at 220 C, then lower the heat to 180 C for 20 minutes. If it looks to be getting too brown at any stage cover with foil. Remove from the oven and allow it to rest for 15 minutes.

Combine the whipped cream with the custard and half of the lime and orange zest.

To turn out the Barmbrack pudding check that the edges are coming away from the sides of the tin easily. If it has cooled too much you may have to warm it back in the oven to release the edges. Place a large serving plate upside down on top of the bundt tin, then carefully flip over. Allow the pudding to fall onto the plate.

Remove the tin and spoon the custard cream into the centre, and top with the remaining zest.

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