Bramley Apple Glory

Wotchers!

Back in January, I spotted a competition on Facebook, organised by Bramley Apples, to create a dish as part of The Queen’s Diamond Jubilee this summer. Regional winners would be selected, to be followed by a public vote to decide the overall winner.

This was my entry: The Bramley Apple Glory. Here’s the description that accompanied the picture:

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Description: The inspiration for this dessert was the iconic Knickerbocker Glory. I wanted to create something that celebrated some of the many ways Bramley Apples can be enjoyed. Starting from the bottom of the glass, there is a layer of Bramley Apple Butter – smooth, sweet and flavoured with cinnamon and nutmeg. On top of this is a layer of Bramley Apple granola – rolled oats coated with a mixture of Bramley Apple Jelly and vegetable oil and then baked in the oven until crunchy and golden brown. Next is a layer Bramley Apple Custard – thick, sweet and creamy, mixed with unsweetened stewed apple puree for a zingy contrast. More Bramley Apple Granola and then a layer of poached Bramley Apples in aromatic quince jelly. Finally, the dessert is topped with a crown of freshly whipped cream with a ripple of Bramley Apple Curd folded through it.

Why this dish is fit for HRH The Queen? Simple elegance, impeccable taste, 100% British.

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The results were released last night at midnight. Mine wasn’t selected for the shortlist (Boo!).

You can see the dishes that were chosen HERE.

I thought I’d post it on here anyway, as I still think it’s a winner! It looks complicated, but really, once all the components are to hand, it’s assembled really quickly. The recipes aren’t scaled to make just enough for this recipe – and also the serving size will dictate how much is left over. Each part is delicious in itself, so even if you don’t fancy having a go at the above dessert, you can try just one element.

Slow Cooker Bramley Apple Butter
12 – 14 Bramley Apples
500ml dry cider
sugar
ground cinnamon
ground allspice
ground cloves
freshly ground nutmeg

• Oil slow cooker with vegetable oil.
• Wash, core and quarter apples.
• Put in slow cooker and stir in cider.
• Cover and cook on high for 2 – 4 hours.
• Sieve softened fruit to remove skins.
• Measure fruit pulp back into slow cooker. For each pint of fruit pulp add: 225g cup sugar, 1 teaspoon cinnamon, 1/2 teaspoon allspice, 1/2 ground cloves and 1/2 teaspoon freshly grated nutmeg. Stir well.
• Cover and cook on high for 6 to 8 hours. Stir every 2 hours.
• Remove cover after 3 hours to allow fruit and juice to cook down.
• When the puree has darkened and no excess liquid is visible when a spoon is drawn across the pot, it is ready.
• Spoon into hot jars and seal.

Bramley Apple Granola
225g steel-rolled oats
60ml Bramley Apple Jelly
60ml Vegetable oil

• Preheat oven to 150C Fan
• Mix all ingredients together. Make sure oat flakes are well coated.
• Spread the mixtured onto a silicon baking sheet.
• Bake for 20-30 minutes, stirring every 10 minutes, until crisp and golden brown.
• Remove from the oven and allow to cool. Keep in an airtight jar.

Bramley Apple Custard

2 large Bramley Apples
Juice and zest of 1/2 a lemon

6 large egg yolks
75g caster sugar
25g plain flour
4 tsp cornflour
500ml whole milk
1 tsp vanilla extract

• Peel, core and chop the apples.
• Put chopped apple in a saucepan, together with the lemon zest and juice and 2tbs water.
• Cook gently until soft and fluffy.
• Mash with a fork, but keep some texture.
• Set aside to cool.

• In a large mixing bowl, whisk together the eggs and sugar until they turn a pale blonde colour.
• Whisk in the flour and cornflour and set aside.
• Place the milk and vanilla in a heavy-bottomed saucepan, bring to a boil and simmer for about five minutes.
• Remove the pan from the heat and let cool for 30 seconds.
• Pour the hot milk onto the egg mixture, whisking all the time, then return the mixture to the pan. It is important to pour the hot milk onto the cold eggs before you return the mixture to the pan to prevent the eggs from scrambling.
• Bring the mixture back to the boil and simmer for one minute, whisking continuously, or until smooth.
• Pour into a bowl and cover with cling film to prevent a skin forming. Set aside to cool.

• When both custard and apple pulp have cooled, stir together, cover and chill.

Bramley Apples in Quince Jelly

Bramley Apples
Lemon juice
Quince jelly

• Peel and core the apples and cut into 1cm dice.
• Toss in lemon juice to prevent discolouration.
• Put apple cubes in saucepan with a tight fitting lid and cook over a low heat until the apples are tender. Do not stir and do not overcook, or the apple will not hold it’s shape.
• Cool.
• Warm the quince jelly and pour over cooled apple, just enough to coat.

Whipped Cream with Bramley Apple Curd

225g Bramley Apple (1 large)
zest and juice(50ml) of 1 lemon
65g unsalted butter
225g granulated sugar
3 large eggs, well beaten.

• Peel, core and chop apple.
• Put apple, lemon zest and 50ml water into a pan and cook gently until soft and fluffy.
• Beat to a puree and sieve.
• Put puree back into the pan and add the butter, sugar and lemon juice.
• Heat gently, until the butter has just melted.
• Whisk in the beaten eggs and continue whisking until the mixture thickens (about 10 minutes.
• Pot in warmed, sterilised jars and seal.

Double Cream

• Whip double cream until stiff peaks. Fold through Bramley Apple Curd until ripple effect is achieved.