Barm Brack Perdu, Glenilen Yoghurt, Damson & Blackcurrant Compote by Trish Deseine

Barm Brack Perdu, Glenilen Yoghurt, Damson & Blackcurrant Compote by Trish Deseine

Perfect for using up any remaining slices after a Halloween party, the richness and spiciness of the barm brack is just lovely with creamy Glenilen live yoghurt. The damsons with a dash of blackcurrant give a welcome tart juiciness to the affair. Cook the barm brack well in advance, keep it warm in the oven  and make up the plates just before serving. If you cannot find fresh damsons, use frozen ones for the compote. Plums and raspberries (fresh or frozen) will do very nicely also, as would tart apples keeping perfectly in tune with the season.

Serves 4 | 10 mins prep 

Ingredients

  • 4 slices of barmbrack

  • 2 eggs

  • 2 tablespoons milk

  • 50g butter

  • ​caster sugar

  • 6 or 8 damsons (or plums if you cannot find damsons)

  • A dash of Mr Jeffares blackcurrant cordial

  • ​1 tablespoon sugar

  • 4 tablespoons Glenilen live, plain yoghurt


Method

Simmer together until the berries pop.

Reduce the heat and cook for 4 mts.

Serve cold with the Turkey.

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