For the Granola:

  • Unsalted butter 10.0 g
  • Maple syrup 35.0 ml
  • Honey 13.0 g
  • Vanilla extract 3.0 ml
  • Whole rolled oats 75.0 g
  • Sunflower seeds 13.0 g
  • Pumpkin seeds 13.0 g
  • Almonds 25.0 g
  • Dried apricots 13.0 g
  • Coconut flakes 13.0 g
  • Dried Cherries 13.0 g

For the Bramble Base:

  • Bramley Apples 450.0 g
  • Water 75.0 ml
  • Caster sugar 75.0 g
  • Blackberries 190.0 g
  • Cinnamon 2.0 g

For the Custard Topping:



  1. For the Granola:

    • Preheat an oven to 150c. Line an oven tray with greaseproof paper.
    • In a pan melt the honey, unsalted butter, maple syrup and vanilla extract.
    • Place the remaining ingredients except for the dried fruit and coconut in a large bowl.
    • Pour the honey mixture over and mix well.
    • Place on the lined tray, spreading evenly and bake for around 15 minutes.
    • Mix through the dried fruit and coconut and bake for another 10-15 minutes until golden.
    • Remove from the oven and allow to cool.
    • Place in an airtight container until needed.
  2. For the Bramble Base:

    • Peel and dice the apples.
    • Place the apples, water, sugar and cinnamon into a pan and bring to boil.
    • Stir continuously until the apples start to break down.
    • Add in the blackberries and remove from the heat.
    • Split the mix between your serving dishes and allow to chill.
  3. For the Custard Topping:

    • Bring the milk and cream to the boil.
    • Remove from the heat and whisk in the CARTE D’OR Crème Brûlée until fully dissolved.
    • Pour an equal quantity on top of the bramble mix and place in the fridge for 3 hours to chill
  4. To serve:

    • When ready to serve top with the granola.