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Barmbrack Fritters with Roast Apricots & Lemon Mascarpone Cream



This recipe is inspired by my love of donuts. I thought I’d try this ‘crazy’ idea and it’s wonderful! Marinating the barmbrack in a lemon and Cointreau syrup gives it a real zing and it’s very quick and easy. Serve them with any roast seasonal fruit or just with berries.

Ingredient list

½ Rankin Selection brambrack
Sunflower oil, for deep–frying

Roast Apricots
8 firm ripe apricots, halved and stoned
2 tbsp sugar
3 tbsp orange juice
1 tsp finely grated lemon zest
2 tbsp Cointreau liqueur

Lemon & Cointreau Syrup
4 tbsp sugar
4 tbsp water
1 tsp finely grated lemon zest
1 tbsp lemon juice
2–3 tbsp Cointreau liqueur

Lemon Mascarpone Cream
4 tbsp whipping cream
3 tbsp caster sugar
1 tsp finely grated lemon zest
100g mascarpone cheese, at room temperature
1 tbsp lemon juice
1 tbsp Cointreau liqueur

150g self–raising flour
225ml very cold water
Icing sugar, to dust


Preheat the oven to 200C (400F), Gas mark 4. To roast the apricots, place them into a baking dish that they fit into snuggly. Sprinkle over the sugar, orange juice and lemon zest. Bake for 12 minutes until softened but still holding their shape. Remove from the oven, spoon over the cooking juices so that all the apricots are nicely coated, then set aside at room temperature.

To make the lemon & Cointreau syrup, heat the sugar, water and lemon zest in a small pan or in the microwave until the sugar dissolves. Stir in the lemon juice and the Cointeau to taste.

Using a sharp knife carefully shave off the crusts from the bramback and cut into 2cm slices, then tear into large pieces about the size of a rounded dessertspoon. Fold into the syrup until evenly combined and then set aside to allow the brambrack to soften a little and soak up all of the syrup.

To make the lemon mascarpone cream, whisk the whipping cream with the sugar and lemon zest in a large bowl. Fold in the mascarpone cheese with the lemon juice and Cointreau. Cover with cling film and chill until needed.

When almost ready to serve, preheat the oil to 175C (350F). Sift the self–raising flour into a bowl, then make a well in the centre and quickly whisk in the water to make the smooth batter about the consistency of a loose yoghurt. Add the soaked pieces of brambrack in batches of 6 and toss until coated. Remove with tongs and deep–fry for 2–3 minutes until golden brown. Drain well on kitchen paper and keep warm in the oven while you fry the rest.

Arrange the brambrack fritters on serving plates and lightly dust with icing sugar. Serve with the roasted apricots and lemon mascarpone cream.


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