This delicious recipe for Tart Tatin with Barmbrack Pastry comes as a follow up from the delicious bread and butter pudding that Paul Rankin shared with us last St. Patrick’s day. It’s great to have some new ideas to mark our celebration of all things Irish!
I am fairly confident that someone is going to tell me that Aztec Banana Pudding isn’t an accurate name for this dessert. I was trying to think of something snappy to describe a moist pudding loaded with banana, coffee and cardamom, with a chocolate, orange and pecan gooey filling. Aztec seemed like the best description. (Cue food historians). This recipe was large instigated by having bananas that were looking a bit battered. (I store mine in the freezer and take them out a few minutes before I need them if I don‘t have time to bake. It turns them totally black but they get really sweet). My lovely friend Tom had also given me a gift of cardamom coffee the previous week, and these two food items collided in my head.
‘Rankin Selection Fruit Soda Bread and Butter Pudding is a recipe by my first guest blogger Paul Rankin. Oh yes, I just casually said Paul Rankin. You see, when Northern Ireland’s first ever Michelin Starred chef asks to write a blog post for your little baking blog, you do two things. First you check that someone is not playing some kind of cruel joke on you, and then you gleefully accept their offer! Rankin Soda Bread and Potato Farls kept homesickness at bay for the years that I studied in the UK, so I have a nostalgia for this recipe. It’s perfect for the week that is in it and a great way to use Irish products. So, I’ll hand you over to Paul (Yes, Paul Rankin! I never thought I would see this day….)’