Friday, 11 November 2011

Apple and Rye Trifle

Most Thursdays the Ewing stops by the Flour Power City Bakery stall at Wendover Farmer's Market for a loaf or two (and their amazing banana cake if I'm really lucky).  All their bread is great, but my favourite is still the original Hoxton Rye Levain; a 100% rye sourdough with a dark, rich crust that's perfect for toasting and makes great Camembert and cranberry chutney sandwiches.

Although the rye bread will last for ages there always seems to be a forgotten crust that becomes impervious to even the sharpest serrated knife.  Usually the Ewing saves me from sawing through a digit by soaking any leftover bread for the birds, but reading both the Modern Pantry and Scandilicious cookbooks recently showed there was another way to salvage those last, forgotten slices of loaf.

Whizzed into rough breadcrumbs in the food processor, then caramelised with brown sugar, and maybe a few caraway seeds, the leftover rye bread can be mixed into an ice cream base, sprinkled over fruit or layered up in this Nordic influenced trifle using some seasonal British apples.  Although perfect for pud, it also makes a good breakfast too, with plain yogurt in place of the cream.

Apple and Rye Trifle with Caraway
Serves 4

4 Bramley apples
2 tbsp brown sugar
Half a lemon
1/2 tsp cinnamon
200g yogurt
200mls double/whipping cream or plain yogurt
1/2 tsp vanilla extract
150g rye bread
2tbsp brown sugar
1 tsp caraway seeds

Peel and core and slice the apples, sprinkle with a little lemon juice and place in a saucepan.
Add the sugar and cinnamon and a splash of water, and cook on a gentle heat until the fruit is soft.
Remove from heat and allow to cool.
Whip cream until it forms soft peaks, then gently stir in vanilla extract.
Blitz rye bread into rough crumbs in a food processor. Gently heat butter in a frying pan, add breadcrumbs, sugar and caraway and stir frequently until golden and caramelised. Place into a bowl and allow to cool.
To assemble place alternate layers of fruit, cream and crumbs into individual bowls or glasses, finishing with a layer of crumbs.
Serve immediately, while the crumbs are still crisp and crunchy.

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