Apple, blackberry & ginger puff pastry with ginger dust & ginger caramel

The perfect end to any meal!

This delicious pie is served with a quick and easy caramel, created by the amazing Hugo Davies (@hugdecook)

  • Serves 2.
  • 25 minutes
  • 30 minutes
Apple, blackberry & ginger puff pastry with ginger dust & ginger caramel



For the Ginger dust:

5x ginger snap biscuits

For the Ginger Caramel:

1 tbsp unsalted butter

2 tbsp golden syrup

6 tbsp golden caster sugar

4 tbsp single cream

1 tbsp Very Lazy® Ginger paste

For the Apple, Blackberry & Ginger Puff Pastry:

1x pre-rolled or pre-made puff pastry sheet

2x large Bramley apples

1x punnet of blackberries

Juice and zest of 1 lemon

Seeds from 1 vanilla pod

2 tsp nutmeg

1 tbsp coconut oil

1 tbsp Very Lazy® Ginger paste

3 tbsp sugar


For the Ginger dust:

Using either a food processor or the old school way, placing the biscuits in a sandwich bag & bashing with a rolling pin, try and get as fine a grind as possible on the biscuits. Set aside

For the Ginger Caramel:

Add the butter, sugar & golden syrup to a clean frying pan & allow to melt over a medium heat.

Feel free to stir the sauce as much as you think it needs with a wooden spoon.

Once all melted, allow to bubble away for 4-5 minutes but still stir occasionally.

At this point, add the cream, stir through & cook for a further 2-3 minutes.

Finally, add the ginger & salt and allow to bubble away for a further 3 minutes.

Either decant into a bowl or set aside in the frying pan.

For the apple, blackberry & ginger puff pastry:

Core the apples & slice into chunks.

Add to a bowl with the blackberries, lemon juice, lemon zest, vanilla, nutmeg, coconut oil, Very Lazy ginger paste & sugar.

Mix through till all ingredients are evenly dispersed.

Pour the mixture into individual baking tins or a larger baking tin.

Cover with the puff pastry, Lightly brush milk over the puff pastry & make sure the edges are tucked in.

Bake for approximately 18-25 minutes, at 190 degrees Celsius or until the pastry is golden & the fruit mixture is bubbling up around the edges.

Serve with vanilla ice-cream.