Damson, apple and banana strudel with rum and raspberry sauce

For a delicious pudding try Ed Baines's imaginative version of a classic apple strudel, served with a gloriously tipsy raspberry sauce
By Ed Baines
Damson, apple and banana strudel with rum and raspberry sauce
  • Rating:
  • Serves: 6-8
  • Cook Time: 40 minutes
  • Prep Time: 30 minutes plus cooling
  • Effort: medium

Ingredients

Main:

  • 110 g butter, (55g of it melted)
  • 115 g damsons, halved and stoned
  • 3 Granny Smith apples
  • 175 g brown sugar
  • a squeeze of lemon juice
  • 55 g sultanas
  • 4 bananas
  • a pinch of cinnamon
  • 2 sheets of packet filo pastry
  • 50 ml sugar syrup
  • 55 g icing sugar

For the rum and raspberry sauce:

  • 75 ml dark rum or kirsch
  • 1 tbsp liquid glucose
  • 55 g sugar
  • 1 vanilla pod
  • a squeeze of lemon juice
  • 115 g frozen raspberries

Method

1. Preheat the oven to 200°C/Gas 6.

2. Heat 55g of butter in a large saucepan. Add the damsons, apples, sugar and lemon juice and cook gently until the damsons and apples are softened. Set aside to cool.

3. Add the sultanas and bananas to the damson mixture, sprinkle with cinnamon and gently mix together.

4. Layer two sheets of filo pastry one on top of the other. Spread the fruit mixture over the pastry. Brush the edges of the filo with sugar syrup,

5. From the long end roll up the filo pastry over the filling, tucking the edges as you go and brushing the pastry generously with the melted butter as you roll.

6. Carefully transfer the strudel roll onto a greased baking sheet, seam side-down. Brush the strudel with sugar syrup and sprinkle with icing sugar.

7. Bake for 15-20 minutes until golden brown. Sprinkle with the remaining icing sugar and bake again until the sugar has caramelised.

8. While the strudel is baking make the rum and raspberry sauce. In a saucepan place the rum, glucose, sugar, vanilla pod, lemon juice and raspberries.

9. Bring the rum mixture to the boil. Remove from the heat and blend until smooth in a jug blender or food processor or using a hand blender. Sieve the sauce.

10. Serve the strudel warm from the oven with the rum and raspberry sauce.

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