In Ireland, bramley apples are traditionally used for this recipe.






Skill level

Average: 3.6 (14 votes)


  • 2 small (about 200 g) granny smith apples, peeled, cored, roughly chopped
  • 3 (about 200 g) plums (see Note), halved, stoned, roughly chopped
  • 300 g frozen blackberries
  • 110 g (½ cup firmly packed) dark brown sugar
  • 185 ml (¾ cup) dry red wine (such as merlot)
  • 80 ml crème de cassis (see Note)
  • 12 slices white bread, crusts removed
  • mint sprigs (optional) and cream or crème fraéche, to serve

Berry sauce

  • 300 g frozen blackberries or mixed berries
  • 1 large lemon, juiced
  • 75g white sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Start this a day ahead.

To make the sauce, process all ingredients in a food processor until smooth. Strain through a fine sieve and discard the solids. Set aside.

Bring fruits, sugar and wine to the boil over medium heat. Reduce heat to low and cook for 15 minutes or until apples are very soft. Remove from heat, stir in liqueur and cool.

Line a 1litre, 18 cm bowl or mould with 10 slices of bread, overlapping slightly to ensure filling will not leak through. Spoon cooled fruits into the bowl, pressing down firmly, then top with remaining 2 slices of bread. Cover with baking paper and place a heavy weight on top. Refrigerate overnight.

Turn bowl upside down and turn out onto a plate. Brush any unsoaked bread with berry sauce. Top with mint, if using, and serve with remaining berry sauce and cream. Store in an airtight container in the fridge for up to 2 days.


• Use drained, stoned canned plums if fresh ones are no longer in season.
• Crème de cassis is a sweet blackcurrant liqueur. Substitute blackcurrant syrup or juice.


As seen in Feast magazine, Issue 10, pg49

Photography by Alan Benson.