Here are our winning recipes from the Bramley Apple Competition using the delicious Bramley Apple. We are pleased to announce the winners below. And a special thank you to all who entered the competition.The top prize is a €1000 Cookery Course and the four runners up will each receive a €100 Voucher for a restaurant of their choice. Our winner this month was Bridget Flinn with a delicious Apple and Berry Cake.
Delicious Apple and Berry Cake by Bridget Flinn
4 oz self raising flour
4oz ground almonds
1 teaspoon baking powder
8oz caster sugar
5oz melted butter
2 Bramley apples peeled and chopped in chunks
3 oz blueberries(optional)
2 oz chopped almonds
Heat oven to 160ºC/gas 3.
Line or grease 8 inch loose cake tin.
Measure flour, ground almonds, baking powder, and sugar into a bowl.
Add melted butter and eggs. Mix well.
Put one third of the mixture into the cake tin. Spread out.
Place apples on top. Add blueberries if using.
Put the rest of the mixture on top, as evenly as possible.
Don’t worry, it will look delicious when cooked!
Scatter over the chopped almonds. Bake for 50 to 55 mins, until golden.
and enjoy with a cup of tea!
Bramley Apple and Strawberry Crumble by Cathal Mordha
4 Bramley Apples
1tsp ground cinnamon
30g brown sugar
40g raw sugar
1/2 tsp ground ginger
100g self raising flour
punnet of Strawberries
Peel, core and quarter apples. Spread in baking dish with cinnamon and brown sugar. Add water and cook for 10 minutes at 200c
Combine sugar, ginger and flour. Rub in the butter.
Mix the strawberries in with the baked apples.
Sprinkle crumble mixture over the top and bake for 25 minutes.
Bramble Apple & Black Pudding Tart by Lareina Quigley
1 tsp of Butter
1 Large Bramley Apple, peeled, cored and sliced
½ white onion, finely chopped
High quality Black pudding ( I use Award winning pudding from my local butcher Tom Doherty)
1 table spoon of whole grain mustard
150ml light cream
salt and pepper
make a simple short crust pastry with
225g/8oz plain flour
1 tsp salt
30g/1oz caster sugar
2 eggs, yolks only
1 tbsp water
Roll out the pastry and line small tart tin. Pre bake pastry for 5 minutes with pastry stones to prevent the pastry rising. In a pan melt the butter and add the sliced brambley apple. Saute for 2 minutes, this prevents the apple from turning brown. In the same pan saute half the chopped onion (reserve the remained for the sauce) until translucent. Remove the pastry from the oven and put a small layer of onion in the bottom. Follow by fanning the apple around the tart. Finish by crumbling black pudding over the apple. Place back in the oven and bake for 15 minutes
In a pot melt a little butter. Add the rest of the onion and 150ml of light cream. Add 1 tablespoon of wholegrain mustard and season. Cook out the cream for about 5 minutes
Remove the tart from the oven place on plate with some leaves and drizzle the mustard cream over the tart
Bramley Brulee by Hester Casey
For the apple compote:
2 large Bramley apples, peeled and cut into small cubes
Zest of a large lemon
1 tablespoon lemon juice
1 tablespoon water
1 tablespoon of runny honey
For the crème brulee:
6 egg yolks
150 grams caster sugar
500 mls double cream
1 teaspoon cinnamon
3 oz caster sugar
First, place all the compote ingredients in a medium saucepan over a low heat. Cover and cook for about 20 minutes or until the apple is tender, stirring occasionally. Pour off any excess juice and divide the apple mixture between 6 shallow ramekin dishes. Allow to cool. Place the ramekins in a roasting tray or similar.
Now, preheat your oven to 140ºC.
Place the egg yolks and sugar in a heatproof bowl and whisk together until pale yellow in colour.
Pour the cream into a medium saucepan, and add the cinnamon. Heat gently to boiling then very slowly pour onto the egg mixture, whisking all the time. Now, pour the mixture over the apple.
Transfer the ramekins to the oven and carefully pour boiling water into the roasting tray until it comes halfway up the sides of the ramekins. Bake for about 25-30 minutes until the custards are just set. Remove the ramekins from the water and allow to cool.
Finally, the topping: sprinkle each of the cooled Bramley Brulees with the caster sugar and either caramelize under a very hot grill until the sugar is golden and bubbling or use a blowtorch to achieve the same effect.
Allow to cool before serving.
Apple and Pear Pie by Sinead Kirwan
75g unsalted butter
100g self raising flour
25g caster sugar
1 large egg yolk
1 tablespoon water
For pie filling:
50g caster sugar
1 egg white
25g crushed walnuts
1 tablespoon brandy
2 Bramley apples peeled and diced
1 pear peeled and diced
25g almond flakes.
Pre-heat a fan oven to 170C (may need to increase cooking time for other ovens).
For pie pastry rub together the butter and flour until no lumps remain. Add an egg yolk and tablespoon of water and work the ingredients into a smooth dough, adding extra flour if necessary.
Relax in fridge for half and hour.
Roll out dough into a buttered 8 inch round cake tin. Bake blind for approximately 25-30 mins by covering with greaseproof paper and beans/lentils.
For the filling, mix the butter, sugar and egg white into a creamy consistency. Then crush the walnuts in a bowl using a fork and add the nuts and brandy to the filling mixture. Finally fold in the diced apple and pear and add the filling to the cake tin, sprinkling almond flakes over the top of the pie.
Cook for approximately 25-30 mins