deliciouslyorkshire | Recipes | Trio of Yorkshire Apples

Chef-proprietor James Mackenzie of the award-winning Pipe and Glass Inn is committed to sourcing as much quality local and seasonal produce as possible. He produces British food with an East Riding accent and the pub stocks a wide range of Yorkshire real ales and bespoke wine list.

Method

For the apple and bramble crumble:

1. Peeland rough chop the apples, simmer in a pan with the cinnamon, a little water and a lid on until just cooked, remove from heat, add brambles and sugar to taste.
2. To make the crumble mix the flour and butter to a fine crumb then add the sugar and oats.
3. Place the stewed apple mix in 4 little pots and top with the crumble, finish in the oven for 5-10 minutes.

For the sticky apple sponge:

1. Reduce the apple juice and sugar to a thick syrup then add the apple, boil until syrup consistency again.
2. For the sponge beat butter and sugar, beat in the eggs then fold in flour and cinnamon (and calvados if using).
3. Steam in individual buttered moulds.

For the apple sorbet:

1. Puree raw apple, place in ice cream machine with all liquid and churn.

To present the dish:

1. Turn out the sponge onto a presentation plate, spoon over with the sticky apple, place the hot crumble in the pot onto the plate, place a ball of sorbet on the plate and garnish with fresh brambles and frothy custard.