17 March, 2015
Tags: Paul Rankin; Barmbrack and Banana crumble
Happy St Patrick's Day! I'm Chef Paul Rankin of Rankin Selection traditional Irish breads. In honour of St Patrick's Day, I thought the readers of Emma Rose might like this recipe for my Crunchy Barmbrack and Banana Crumble. Barmbrack is a traditional Irish bread that is packed full of sultanas and orange and lemon peel. The following recipe is a tasty dish for brunch on St Patrick's Day or any day of the year!
In case you're looking for some more Irish bread, the Rankin Selection range includes Irish Fruit Soda Bread, Irish Potato Slims, Irish Buttermilk Soda Bread, Irish Barmbrack, Stoneground Irish Wheaten, Irish Brown Soda Bread, Irish and Irish Cinnamon and Raisin Loaf. Find them at supermarkets including Waitrose, Sainsbury's, Tesco and Asda.
INGREDIENTS
Preheat oven to 190oC
200g barmbrack, dark crusts removed and torn into large cubes- thumbnail size
100g nuts roughly chopped .... I like pecans
50g oats - optional
75g butter - melted
4-6 large bananas
Zest and juice of 1 lemon
2-3 tbl golden syrup (or sugar)
Yoghurt or ice cream to serve
In a large bowl combine the Barmbrack, nuts, oats, yolks and sugar. Drizzle over the melted butter tossing the ingredients with your hand to mix evenly. Peel and chop the bananas into 3-4 cm pieces. Toss with the lemon juice, a zest and syrup. Place the bananas in a baking dish or ovenproof fry pan, top with the barmbrack mixture and flatten gently with your hand. Bake until the topping is golden and crunchy, about 15-20 minutes. Allow to cool slightly then serve with yoghurt or ice cream.
