On a cold autumn day nothing beats a lovely roast dinner finished off with a everyone’s favourite; the classic apple crumble. Our Head Chef Ben knows a thing or two about puds and has kindly shared his recipe for this posh version of a whole baked apple encased in crumble mix. It’s much easier than you think and looks very impressive – making it perfect for entertaining or, dare we say it , a lighter alternative to a traditional Christmas pudding. Serve it with homemade vanilla custard or ice-cream (or both!)
Whole Baked Apple – serves 10
Ingredients
10 Cooking Apples ( small-medium)
1pint Apple Juice
1pint White wine
2lb Sugar
2 Cinnamon Stick
1 Star Anise
6 Pink Pepper Corns
5 Cloves
Crumble Mix
2oz Caster Sugar
4oz Butter
6oz Flour
1oz Oats
1tbl Ground Almonds
Rhubarb Compote
Rhubarb and Caster Sugar (10% of sugar to weigh of rhubarb)
Method
Create poaching liquor by adding all ingredients (less apples) to a large pan and simmer.
Peel and core apples and place in the simmering liquid for 5 minutes and then turn and poach for another 5 minutes.
Once cooled fill the centre of the apple with the rhubarb compote and pane the apple in the crumble mix
Bake off in the oven at 180c until golden brown.(approx. 20-25 minutes) and garnish with a mint leaf stem.
Serve with custard or vanilla ice-cream.
We are delighted to be welcoming Dorset vineyard, Furleigh Estate to Branksome Beach next month along with their premium sparkling and still wines. Customers dining with us for lunch on Friday 2nd December (12pm-3pm) will be offered complimentary samples and given the opportunity to order direct with Furleigh and collect from us in time for Christmas.
