Upside-Down Apple and Soda Bread Pudding

Okay, let's have some fine dessert with our Ulster meal - this one is perfect with a traditional Irish meal and will "stick to your ribs" in fine style!


1/4 cup raisins
1/4 cup Irish whiskey (Jameson's, for example)
2 cups cake flour
1 tbls. baking powder
1/4 cup white sugar
1 stick cold butter, plus 4 tbls.
1/2 cup buttermilk
1 cup superfine sugar
1 tbls. ground cardamom
2 Granny Smith apples, cored and sliced horizontally, about 16 slices.
Lightly whipped cream or vanilla ice cream for serving

In a small bowl, combine the raisins and whiskey and soak for 30 minutes.
Preheat oven to 400 degrees F. In a large bowl, sift together the cake flour, baking powder and white sugar. With your fingers, work in the 1 stick of butter until it resembles coarse crumbs. Drain the raisins, reserving the whiskey. Stir the raisins into the flour, then stir in the buttermilk to make a dough. On a lightly floured surface, knead for 20 minutes. Roll or pat the dough into a 12-inch diameter circle.
In a large skillet, combine the sugar, reserved soaking whiskey, the 4 tbls. of butter and the cardamom. Cook over medium-low heat until the butter melts and the sugar caramelizes. Add the apple slices in batches and cook for 2 to 3 minutes (they should still be crunchy). With a slotted spoon, transfer the apples to a plate. Cook the caramel over low heat until it thickens.
Spread the caramel in a 12-inch quiche pan and arrange the apple slices by overlapping them in 2 concentric circles over the caramel and cover with the dough. Bake until the crust is golden brown, about 15 minutes. Let cool for 10 minutes, place a serving plate on top and invert. Slice and serve warm with whipped cream or ice cream. Yummy!! :lucky:
 
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