Serves: 8-10
Prep time: 30 minutes
Cooking time: 60 minutes

Bramley Apple Puree

  • 1 large Bramley Apple, peeled & diced (200g)
  • 1 tbsp caster sugar
  • 20ml water


  • 125g butter, room temperature
  • 165g light soft brown sugar
  • 2 medium free range eggs
  • 125ml buttermilk
  • 225g self-raising flour
  • 2 Bramley apples, peeled & diced

Crumble mix

  • 70g plain flour
  • 50g caster sugar
  • 60g cold butter, diced
  • 30g porridge oats


  1. Preheat your oven to 170C/150C fan/ 325F/Gas 3.
  2. Line the base of a 20cm round loose bottom cake tin with parchment paper. Grease the base and sides of the tin with melted butter and dust with flour. Set aside.
  3. For the Bramley apple puree, peel and dice the apples and place into a pot with the sugar and water and cook over a medium heat for 5 minutes until you have a delicious soft apple puree. Chill until needed.
  4. For the crumble mix, simply add the flour, butter, sugar and butter into a mixing bowl and with your fingertips, rub together until you reach the consistency of lumpy breadcrumbs.
  5. At this point, add the oats and mix. Set aside in a cool area until needed. To make the cake batter, into a mixing bowl add the butter & brown sugar and cream together until smooth and pale in colour.
  6. At this point gradually add the eggs, one at a time and mix until combined.
  7. Add in half the sieved flour and mix. To this batter, add the buttermilk and the remaining flour and mix until you have a soft creamy batter.
  8. Spoon half the batter into the prepared tin, top with half the chilled Bramley apple puree and diced raw Bramley apples.
  9. Top this with the remaining cake mix and add the last of the Bramley diced and puree apple on top.
  10. To finish, sprinkle on the crumble mix and place this into the centre of the preheated oven and bake for 50-60 minutes or until a knife inserted comes out clean.
  11. Once baked, remove and allow to cool for 10 minutes before carefully removing from the tin.
  12. Serve with a side of vanilla custard or semi whipped cream.

Recipe courtesy of Bord Bia