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Barm Brack Perdu Glenilen Yoghurt Damson And Blackcurrant Compote

Trish’s Barm Brack Perdu, Glenilen Yoghurt, Damson and Blackcurrant Compote

Trish’s Barm Brack Perdu, Glenilen Yoghurt, Damson and Blackcurrant Compote

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.

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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

  • Course

    CourseDessert

  • Serves

    Serves4

  • Time

    Time10 minutes

  • Difficulty

    DifficultyBeginner

Method

Trish's Barm Brack Perdu, Glenilen Yoghurt, Damson and Blackcurrant Compote. Photography by Marta Miklinska. Food Styling by Trish Deseine.
Trish's Barm Brack Perdu, Glenilen Yoghurt, Damson and Blackcurrant Compote. Photography by Marta Miklinska. Food Styling by Trish Deseine.

Put the fruit into a small saucepan with a dash of water and the sugar and heat gently. Let it simmer very slowly for a few minutes. You want to fruit to release its juice but hold its shape.

Take it off the heat and let it cool. Add the blackcurrant cordial when it’s cooled down and stir.

Whisk the eggs and the milk together and pour into a shallow dish.

Heat the butter in a non stick pan until it “sings” as they say in French – sizzles slightly.

Dip the barmbrack slices in the batter and fry until crisped on the outside in the hot butter.

Remove them from the pan and drain on some kitchen paper.

Keep them warm until serving with the compote and yoghurt.

Method

Trish's Barm Brack Perdu, Glenilen Yoghurt, Damson and Blackcurrant Compote. Photography by Marta Miklinska. Food Styling by Trish Deseine.
Trish's Barm Brack Perdu, Glenilen Yoghurt, Damson and Blackcurrant Compote. Photography by Marta Miklinska. Food Styling by Trish Deseine.

Put the fruit into a small saucepan with a dash of water and the sugar and heat gently. Let it simmer very slowly for a few minutes. You want to fruit to release its juice but hold its shape.

Take it off the heat and let it cool. Add the blackcurrant cordial when it’s cooled down and stir.

Whisk the eggs and the milk together and pour into a shallow dish.

Heat the butter in a non stick pan until it “sings” as they say in French – sizzles slightly.

Dip the barmbrack slices in the batter and fry until crisped on the outside in the hot butter.

Remove them from the pan and drain on some kitchen paper.

Keep them warm until serving with the compote and yoghurt.

Used in this Recipe

  • Hickey’s Bakery Traditional Barm Brack 1150g

    Hickey’s Bakery Traditional Barm Brack 1150g

    €9.95

  • Glenilen Farmhouse Country Butter 180g

    Glenilen Farmhouse Country Butter 180g

    €2.95

  • Mr Jeffares Irish Blackcurrant Cordial

    Mr Jeffares Irish Blackcurrant Cordial

    €5.99

  • Glenilen Farm Probiotic Natural Yoghurt 500g

    Glenilen Farm Probiotic Natural Yoghurt 500g

    €1.80

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