Barmbrack With Stewed Apples And Spiced Whiskey Cream

Available for over a year

375g dried fruit ( I use a mixture of raisins, sultanas, figs, and cranberries) 50g soft brown sugar 150ml hot strong tea 1 large egg 225g self raising flour 25ml buttermilk Add the sugar to the hot tea and allow to sit for 5 minutes.   Place fruit in a bowl and add the tea. Cover and leave overnight to soak. Line a loaf tin with parchment paper and set oven to 170oc. Whisk the egg and mix into the fruit mixture. Sift in the flour and mix well. Add the buttermilk and mix well. Spoon into the tin and bake for about 45 minutes, in the middle of the oven, or until an inserted skewer comes out clean.  Leave in tin for 10 minutes then turn into a wire rack to cool. Stewed apple 2 bramley apples, peeled, cored and chopped 75g castor sugar Place in a pan and cook until soft. Spiced whiskey cream 50g dark muscovado sugar 50ml whiskey 1 teaspoon mixed spice 150ml Greek yoghurt 125ml double cream whipped Boil the sugar, whiskey and spice to a thick syrup and cool. Mix into the yoghurt and fold in the whipped cream. Serve on the side of the warm or toasted brack with the apples.