Today I am begrudgingly doing something a little seasonal.
Now I don’t celebrate Christmas.
As much as it would be nice to be overloaded with presents from my many adoring fans, and of course, you guys; I just don’t believe in it.
Still, I find myself making a few things of the seasonal cheer variety, just for you.
This week I want to share a bit of a family recipe with you.
It isn’t quite old enough to be traditional in the family as of yet but I’m sure it will be made many times over.
My husband came up with the idea of this fantastic slice of tastiness a few weeks ago and it stuck in my mind as something I had to try.
It is a layered pie of sorts with a baked ginger nut biscuit base, stewed pieces of delicious chunky Bramley apples and a fluffy cream topping.
Taking it’s place between a trifle, a crumble and a cheese cake it really is scrummy and very easy to make.
If you don’t fancy ginger nuts, digestive biscuits can be used instead, you could even add a little booze to the cream if that is to your liking!
The cream on top really adds to the festivities with it’s snow like look.
You could even add a little edible glitter for that sparkly touch or create your own edible festive scene on top to wow your guests when you serve it after a hearty dinner.
The best part of making this while you’re busy is that you can make it ahead, put it in the fridge and stay worry free while you concentrate on other things!
So here it is, my husband Local’s Bramley Cream Pie!
You saw it here first….probably.
Local’s Bramley Cream Pie
Makes 8″ square pie
Serves 9-12 slices
For the base
240g gingernut biscuits (approx 24 biscuits)
90g unsalted butter
For the filling
2 large Bramley apples
40g brown sugar
1 teaspoon corn flour
For the topping
400ml whipping cream
4 tablespoons caster sugar
2 teaspoons vanilla extract
Preheat the oven to 180oc.
Crush the biscuits until they resemble fine sand.
Melt the butter and stir into the biscuit mixture.
Pour the biscuits into an 8″ square brownie pan and smooth them out over the bottom making them compact and flat.
Bake for 10 – 12 minutes until golden brown then leave to cool on a cooling rack.
Next, core, chop and peel if desired, your Bramley apples into bite sized chunks.
On a medium heat add a medium size sauce pan and add the butter.
When melted, add the apples and cook, stirring gently constantly until they are almost tender, about 5 minutes.
Dissolve the cornflour into the 60ml water and add to the pan along with the brown sugar.
Bring to the boil, still stirring until the liquid is nice and thick and the apples are fully tender.
Set aside to cool with the biscuits.
When biscuits and apples are completely cool, add the apples to the biscuit base in a layer, adding all the syrup to the layer too.
Add the caster sugar and vanilla to the cream and whip until stiff peaks form.
Spread the cream on from the middle outwards and use a fork to flick the cream upwards creating a swirly, snow like effect.
Serve right away by cutting out slices or cover and refrigerate until needed, will last about 2 days.