Walnut and Coffee Sponge Cake

This is a must recipe for those coffee and nut lovers. Two light coffee and chopped walnut sponges are sandwiched together with a coffee butter icing and completely covered with more icing. Then walnut halves are used to decorate the top.

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Walnut and Coffee Sponge Cake

  • Preparation time: 35 minutes
  • Cooking time: 30–35 minutes
  • Ingredients
  • For the cake
  • 225 g (8 oz) caster sugar/superfine sugar (1⅛ cups)
  • 225 g (8 oz) butter, softened (1 cup, or 2 sticks)
  • 1 tbsp coffee essence/extract OR 2 tsp instant coffee dissolved in a tablespoon of boiling water
  • 225 g (8 oz) self-raising/self-rising flour (1¾ cups)
  • 115 g (4 oz) chopped walnuts (1 cup)
  • 4 eggs, large (U.K.)/extra large (N.A.)
  • For the icing
  • 140 g (5 oz) butter, softened (⅔ cup, or 1¼ sticks)
  • 340 g (12 oz) icing/powdered sugar (1½ cup)
  • tbsp coffee essence/extract
  • 13 walnut halves for decoration

Equipment

  • You will also need 2 x 20.5 cm (8 inch) cake pans, greased and base lined.
  • Method
  • Cream together the butter and sugar until light and fluffy, 2 minutes.
  • Mix in the coffee essence/extract.
  • Sift the flour into a separate bowl.
  • Now beat in the eggs into the creamed mixture, one at a time, adding a spoonful of flour with each egg which will prevent curdling.
  • Then fold in the remaining flour and chopped nuts.
  • Divide the mixture evenly between the prepared cake tins.
  • Bake for 30–35 minutes, until the top of the cakes are firm and spring back when gently pressed with the tip of a finger.
  • Remove from the oven and place the pans on cooling racks for 1 minute before turning out the sponges and removing the liners. Leave on the cooling racks to cool completely.
  • Meanwhile, to make the icing, sift the icing/powdered sugar into a large bowl and add the butter and coffee essence/extract. Beat together until the icing is smooth.
  • Once the sponges are cool, spread one third of the icing over the top of one sponge. Then sandwich together with the other sponge.
  • Use the remaining icing to cover the top and sides of the cake.
  • Finally decorate the top with the walnut halves.
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Currant Shortbread

Currant Shortbread

12 wedges
  • Preparation time: 15 minutes
  • Cooking time 45–50 minutes
  • Ingredients
  • 170 g (6 oz) plain/all-purpose flour (1⅓ cups)
  • 55 g (2 oz) caster/superfine sugar (¼ cup + ½ tbsp)
  • 115 g (4 oz) butter, softened (½ cup, or 1 stick)
  • 55 g (2 oz) currants (½ cup)
  • Method
  • Preheat the oven to 160°C (325°F) (gas 3).
  • Beat the butter and sugar together until the mixture is light and creamy.
  • Then mix in the flour and currants until a dough if formed.
  • Knead lightly.
  • On a large, greased, baking sheet, roll or press the dough into a round measuring 20 cm (8 inches).
  • Prick all over with a fork and then mark into 12 equal wedges.
  • Lightly crimp round the edge.
  • Now bake above the centre of the oven for 45–50 minutes until firm to the touch and golden.
  • Remove from the oven and cut into the wedges while still warm.
  • Leave to cool on the baking sheet.
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Old Fashioned Rock Cakes

Rock Cakes

Scrumptious, light and crumbly little rock cakes that are made with mixed fruits and spices.

Old Fashioned Rock Cakes

12 cakes
  • Preparation time: 20 minutes
  • Cooking time: 18 minutes

  • Ingredients
  • 325 g (12 oz) plain flour/cake and pastry flour (2⅔ cups)
  • 2 tsp baking powder
  • ¼ tsp salt
  • 170 g (6 oz) light brown sugar ( cup)
  • ¼ nutmeg, grated
  • ½ tsp mixed spice, or pumpkin pie spice
  • 170 g (6 oz) butter, softened (¾ cup, or 1½ sticks)
  • 40 g (1½ oz) currants (⅓ cup)
  • 40 g (1½ oz) sultanas (⅓ cup)
  • 40 g (1½ oz) raisins (⅓ cup)
  • 1 egg, large (U.K.)/ extra large (N.A.), beaten
  • 1 –2 tbsp milk

Equipment

  • You will also need 2 baking sheets, lined with parchment paper


  • Method
  • Preheat the oven to 190°C (375°F) (gas 5)

  • Sift the flour, baking powder and salt into a large bowl.
  • Mix in the sugar, breaking up any lumps that cling together.
  • Next mix in the spices.
  • Rub in the butter until the mixture resembles fine breadcrumbs.
  • Now stir through the dried fruits.

  • Sprinkle the egg over the mixture and start to bind in, adding a little milk, as necessary, until a stiff dough has formed.
  • Make 12 mounds of the dough on the baking sheets but do not smooth them out, the surface needs to look irregular.

  • Bake in the oven for 18 minutes until they become golden brown.

  • Remove from the oven and leave to cool for a couple of minutes.
  • Then transfer to a cooling rack to finish cooling.
  • Store in an airtight container.
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Caramel Apple Tartlets

A very simple tartlet that is easy to prepare. Delicious caramel is spread over a pastry base and covered with thinly sliced sweet apples. Sugar is then sprinkled over the top just before serving.

Caramel Apple Tartlets

6 tartlets
  • Preparation time: 30 minutes
  • Resting time: 35 minutes
  • Cooking time: 25 minutes
  • Ingredients
  • For the pastry
  • 225 g (8 oz) plain/cake and pastry flour (1¾ cups)
  • pinch of salt
  • 55 g (2 oz) butter (¼ cup, or ½ stick)
  • 55 g (2 oz) shortening (¼ cup)
  • 3–4 tbsp very cold water
  • For the filling
  • 6 tbsp rounded, Dulche de la Leche (a caramel spread)
  • 3 small eating apples
  • icing/powdered sugar to dust

To serve

  • Vanilla ice cream or pouring cream

Equipment

  • You will also need 6 x 20 cm (4 inch) individual tartlet tins.
  • Method
  • For the pastry
  • Sift the flour and salt into a large mixing bowl.
  • Now add the butter and shortening, cutting them into small pieces using two knives.
  • Pick up the mixture in small handfuls and gently rub the fat through the flour with the tips of the fingers. Continue until the fat is evenly blended throughout the flour and the mixture looks like fine breadcrumbs. (This can also be achieved in a food processor.)
  • Then sprinkle 3 tablespoons water over the mixture and, using a fork or round-ended table knife, draw the mixture together until it leaves the sides of the bowl clean and forms a rough ball, adding extra water if the mixture seems dry.
  • Turn out on to a lightly floured surface and knead once or twice to form a smooth ball.
  • Wrap in a plastic food bag and rest it in the fridge for 20 minutes.
  • Now roll out the pastry quite thinly.
  • Using a tartlet tin as a guide, cut out six circles slightly larger than the tin and use to line the six tartlet tins.
  • Prick the base of the pastry with a fork and return to the fridge for a further 15 minutes for the pastry to firm up.
  • Meanwhile, preheat the oven to 200°C (400°F) (gas 6) and place a baking sheet in the oven while it is warming up.
  • For the filling
  • Spread 1 rounded tablespoon of the Dulche de la Leche over the base of the pastry and up the sides.
  • Quarter, core and thinly slice the apples (do not peel).
  • Neatly pile the apple slices upright over the caramel.
  • Then carefully place the tins on the hot baking sheet and bake for 25 minutes.
  • Lightly dust with icing/powdered sugar just before serving.
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Cinnamon Plum Cobbler

Plum Cobbler

A traditional fruit cobbler where juicy plums are baked, topped with balls of a soft dough, and sprinkled with sugar.

Cinnamon Plum Cobbler

4 servings
  • Preparation time: 25 minutes
  • Cooking time: 35–40 minutes

  • Ingredients
  • 900 g (2 lb) plums
  • 2 tsp cornflour/cornstarch
  • 85 g (3 oz) demerara sugar (⅓ cup)
  • 1 tsp ground cinnamon
  • 170 g (6 oz) plain flour/cake and pastry flour (1⅓ cups)
  • 1 tsp baking powder
  • pinch of salt
  • 55 g (2 oz) butter, chilled and diced (¼ cup, or ½ stick)
  • 55 g (2 oz) caster/superfine sugar (¼ cup)
  • 180 ml (6 fl oz) buttermilk* (¾ cup)

Note

  • * 180 ml (6 oz) (¾ cup) full fat/whole milk plus 1 tablespoon of lemon juice can be substituted for the buttermilk. Just stir together and leave for 15 minutes to thicken up before using.

Equipment

  • You will also need a 23 cm (9 inch) (2 litre) round ovenproof dish about 5 cm (2 inches) deep.


  • Method
  • Preheat the oven to 190°C (375°F) (gas 5)

  • Wash and halve the plums then ease out the stones.

  • Mix the cornflour (cornstarch) in 150ml (5 fl oz) (⅔ cup) water.
  • Now add to a medium-sized pan along with the demerara sugar and cinnamon. Heat gently to dissolve the sugar, stirring occasionally.

  • Once the sugar has dissolved, add the plums, cover the pan and simmer gently for 5–10 minutes depending on the ripeness of the plums. You want the plums to soften but still keep their shape.

  • Begin making the topping by sifting the flour, baking powder, and salt into a large bowl.

  • Now rub the butter into the flour until it resembles breadcrumbs.

  • Stir through the sugar.

  • Using a pallet knife, gradually add the buttermilk to the flour mixture to bind it together and make a slightly sticky dough. You may not need all the buttermilk.

  • Next tip the plums into the dish and then dollop balls of dough on top of the plums, leaving space around each one and some of the fruit exposed. The balls of dough will expand when cooking.

  • Bake for 25–30 minutes until the top is golden.
  • Let it sit for 5 minutes before serving.
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Updated: September 18, 2019

Crêpes with Lemon and Sugar

Crêpes with Lemon and Sugar

A batch of crepes folded into quarters then drizzled with lemon juice and sprinkled with sugar make a very light version of the traditional English pancake.

Crêpes with Lemon and Sugar

8 –10 large crêpes
  • Preparation time: 10 minutes
  • Standing time: 10 minutes
  • Cooking time: About 20 minutes

  • Ingredients
  • 110 g (4 oz) plain/all-purpose flour (1 cup less 2 tbsp)
  • pinch salt
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 240 ml (8 fl oz) semi-skimmed milk (1 cup)
  • 60 ml (2 fl oz) water (¼ cup)
  • 55 g (2 oz) butter, melted (¼ cup, or ½ stick)
  • To serve
  • caster/superfine sugar
  • 2 lemons, juice only
  • You will also need a 25.5 cm (10 inch) heavy gauge aluminium frying pan/skillet.


  • Method
  • First mix the milk and water together.

  • Then sift the flour and salt into a large mixing bowl. Make a well in the centre of the flour and break in the eggs.

  • Using an electric whisk or a balloon whisk, whisk the eggs into the flour gradually adding the milk and incorporating the flour from around the edge of the bowl. Scrape any remaining flour down from around the sides of the bowl with a rubber spatula and whisk again until all the mixture is smooth. It should be the consistency of thin cream.

  • Spoon 2 tablespoons of the melted butter into the batter and whisk again. Reserve the remaining butter.

  • Let the mixture stand for 20 minutes.

  • Place five plates in a warm oven.

  • Get the pan/skillet really hot, then turn the heat down to a medium setting.

  • Smear a little of the reserved butter over the base of the pan/skillet between cooking each pancake.

  • You will need about 3 tablespoons of batter for each pancake. It is easier to measure this into a ladle or measuring cup first. Then pour the batter quickly into the centre of the pan/skillet, at the same time tipping the pan/skillet around from side to side to get the base evenly coated. If there are any holes, just fill them in with extra batter using a teaspoon. It should take less than a minute for the underside to turn golden. Check by lifting the edge with a palette knife.

  • Flip the pancake over with the palette knife and cook the other side until golden. This side will need less time to cook. Then slide it out of the pan onto a warmed plate.

  • Continue making the pancakes until all the batter is used. Stack them on the warmed plate as they are ready. Keep them warm in the oven, covered loosely with foil.
  • To serve, fold each pancake into quarters and divide them amongst the four warmed plates. Pour the lemon juice over the pancakes and then generously sprinkle with sugar.
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Updated: April 24, 2019

Baked Apple and Orange Pudding

Baked Apple and Orange Pudding

Apple slices are baked within an orange-flavoured moist sponge and then dredged with icing/powdered sugar to serve.

Baked Apple and Orange Pudding

4 servings
  • Preparation time: 25 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 2 Bramley cooking apples, or 2 large apples suitable for cooking
  • 55 g (2 oz) butter (¼ cup, or ½ stick)
  • 115 g (4 oz) caster/superfine sugar (½ cup + 1 tbsp)
  • 1 medium orange, zest and juice
  • 2 eggs, large (U.K.)/extra large (N.A.), separated
  • 55 g (2 oz) self raising/self rising flour (⅓ cup + 1 tbsp)
  • ½ tsp ground cinnamon
  • 300 ml (10 fl oz) milk (1¼ cups)
  • icing/powdered sugar for dredging

Equipment

  • You will also need a 23 cm (9 inch) round, shallow baking dish


  • Method
  • Preheat the oven to 190°C (375°F) (gas 5)

  • Cream the butter, sugar, and orange zest together until light and fluffy. Then beat in the egg yolks. Next fold in the flour and cinnamon.

  • Stir in the milk and orange juice until well combined. The mixture will tend to curdle at this stage but don’t be concerned.

  • Whisk the egg whites until just before they reach the soft peak stage, then gently fold into the mixture.

  • Put to one side while preparing the apples.

  • Peel the apples and core with an apple corer to keep them whole. Then thinly slice crossways and layer them in the baking dish in circles.

  • Now pour the pudding mixture over the apples.

  • Place the dish on a baking tray and bake above the centre of the oven for about 40 minutes until the top is set and golden in colour.

  • Dredge with icing/powdered sugar just before serving.
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Apple Soufflé Crêpes

Apple Soufflé Crêpes

Preparing the apples as a purée and then mixing with meringue make these filled crêpes very light. They are finished off in the oven where they will puff up and look quite impressive. Then a dusting of cinnamon – this a very different type of crêpe.

Apple Soufflé Crêpes

4 servings
  • Preparation time: 40 minutes plus (the crêpes can be made while the filling is cooking)
  • Standing time: 20 minutes
  • Cooking time: 40–45 minutes

  • Ingredients
  • For the crêpes
  • 115 g (4 oz) strong plain/all-purpose flour (⅔ cup + 2 tbsp)
  • ½ tsp salt
  • 1 egg
  • 300 ml (10 fl oz) semi-skimmed milk (1¼ cups), OR
  • 240 ml (8 fl oz) full fat/whole milk (1 cup) and 60ml (2 fl oz) water (¼ cup)
  • For the filling
  • 565 g (1¼ lb) dessert apples (4 medium)
  • 120 ml (4 fl oz) water (½ cup)
  • tbsp caster/superfine sugar
  • 20 g (¾ oz) butter, softened (1½ tbsp)
  • 3 eggs, medium (U.K.)/large (N.A.), whites only
  • ground cinnamon for dusting

Equipment

  • You will also need a shallow-rimmed lightweight pan, 20–23 cm (8–9 inch) in diameter with rounded sides for the crêpes and four shallow, ovenproof dishes, each large enough to take two folded and filled 15 cm (6 inch) crêpes.


  • Method
  • First make up the batter for the crêpes. Sift the flour and salt into a mixing bowl and make a well in the centre. Break the egg into the well and, using half the milk, gradually whisk the egg and milk into the flour, using a balloon whisk. Once a smooth consistency is reached and lots of bubbles rise to the surface, add the rest of the milk quickly. Do not over-mix.

  • Or use an electric mixer. First mix the egg and milk together then mix in the sifted flour and salt until the batter is smooth and lots of bubbles rise to the surface. Be careful not to over-mix.

  • Let batter rest for 20 minutes.

  • Meanwhile, peel, quarter and core the apples and place in a large pan. Add the water, cover the pan, and cook over a low heat for about 30 minutes, stirring occasionally, until the mixture is reduced to a pulp.

  • Now to cook the crêpes. Get the pan really hot and then reduce to a moderate heat – about the temperature needed for frying an egg. Use oil or butter to grease the pan. If using oil, use groundnut or another flavourless oil (not olive oil) and pour a little in a small bowl. If using butter, melt a large knob of butter in the pan and then pour into a small bowl. Add a little oil or butter to the pan and tilt the pan to cover the base. It should just glisten, not run with oil or butter.

  • Stir the batter, then pour about 45 ml (3 tablespoons) of batter in the centre of the pan for each crêpe. Immediately lift and tilt the pan in all directions to spread the batter. You are aiming to make a 15 cm (6 inch) crêpe.
  • Turn when the batter starts to curl away from the sides of the pan, the mixture begins to bubble and the underside is golden. It should take about a minute. If it seems a bit sticky, give it a couple of seconds more. Loosen the edge of the crêpe from the pan, then flip it over with a palette knife and cook until the underside is golden. Slip each cooked crêpe from the pan directly onto a piece of kitchen paper which will absorb any grease and keep it light and dry. Repeat the process with the rest of the batter, greasing the pan each time, until you have 8 crêpes.

  • Preheat the oven to 200°C (400°F) (gas 6).

  • Now once the apples have been reduced to a pulp, turn up the heat and continue to cook for a further 5 minutes until thick. Stir continuously to prevent the apple catching on the bottom of the pan.

  • Add 2 tablespoons of the sugar and stir to melt the sugar.

  • Now to make the meringue. Whisk the egg whites in a large bowl until stiff.

  • Add the remaining sugar, a tablespoon at a time, whisking well between each addition, until the meringue is glossy.

  • Stir a quarter of the meringue into the apple to loosen it a little, then fold in the rest.

  • Spoon 2–3 tablespoons of the meringue mixture over half of each crêpe. Then fold the other half of the crêpe over the meringue mixture.

  • Grease the ovenproof dishes with butter and place two crêpes in each dish, a little apart so they are not touching. Bake for 10–12 minutes until puffed up and hot.

  • Dust with cinnamon and serve immediately before the soufflé has a chance to sink.
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Lemon Surprise Pudding

This week we’ve had a couple of nights where it feels quite cool – it seems as though the time has come to say goodbye to summer and all those lovely berry desserts.

The coming of fall, although a beautiful but short season here in Ontario, will mean that winter is just around the corner. Now being a summer person, that is not my favourite time of year. It means there is often a very reluctant dog (our yellow labrador) and us to venture out on walks. The bright sunny, even snowy days, are a delight – it’s the ice and wind I could do without!

So – where I was going – it seems that it’s now time to start bringing out the fall recipes with that bit of comfort food about them. The first one we had again for supper last evening – a Lemon Surprise Pudding – which has just been added to the blog. I hope that you will want to try it.

Lemon Surprise Pudding

This Lemon Surprise Pudding makes a lovely, citrus dessert. The mixture creates a thick, very lemony sauce that is covered with a really light and airy sponge.

Lemon Surprise Pudding

4 servings
  • Preparation time: 20 minutes
  • Cooking time: 35 minutes

  • Ingredients
  • 2 large lemons
  • 55 g (2 oz) butter, softened (¼ cup, or ½ stick)
  • 115 g (4 oz) caster/superfine sugar (½ cup + 1 tbsp)
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 55 g (2 oz) plain/cake and pastry flour (½ cup)
  • 150 ml (5 fl oz) full fat/whole milk (⅔ cup)
  • To serve
  • Double/whipping or heavy cream

Equipment

  • You will also need a 1 litre (1¾ pint) (4 cups) ovenproof dish.


  • Method
  • Preheat the oven to 180°C (350°F) (gas 4).
  • First, zest one of the lemons and then squeeze out the juice from both of them. The juice should yield 150 ml (5 fl oz) (⅔ cup). Put to one side.
  • Then add the sugar, a spoonful at a time, beating well between each addition, until the mixture becomes light and fluffy.
  • Separate the eggs, putting the whites into a bowl to whip later and adding the yolks to the mixture.

  • Sieve the flour into a separate bowl. Now add a tablespoon of flour followed by a tablespoon of milk, beating well between each addition, until all the flour and milk have been incorporated.

  • Slowly add the lemon juice. It may start to curdle but that will not be a problem.

  • Finally, whip the egg whites until they are just stiff and then lightly fold in.

  • Generously butter the ovenproof dish and then pour in the mixture.

  • Bring a kettle of water to the boil. Place the ovenproof dish in a roasting pan and then add the boiling water until it reaches halfway up the sides of the ovenproof dish.
  • Bake for 35 minutes until the top is beginning to brown and the sponge springs back when lightly pressed with the tip of a finger.

  • Serve immediately along with a jug of cream.
  • You will find there will be a lovely, thick lemon sauce at the bottom of the dish covered with a very light and airy sponge.
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Updated: October 2, 2018

Plum and Apple Crumble

Plum and Apple Crumble

Plums and apples go so well together and here they are used in a crumble — just right for this time of year when summer is nearly gone.

Adding cinnamon and lemon to the fruit give it a lot of flavour and, adding rolled oats and demerara sugar to the buttery crumble really do make a difference to the taste.

Plum and Apple Crumble

4 servings
  • Preparation time: 25 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • For the filling
  • 4 large ripe plums
  • 340 g (12 oz) Bramley apples or a variety suitable for cooking
  • 40 g (1½ oz) light muscovado sugar/soft light brown sugar (3 tbsp)
  • ½ tsp ground cinnamon
  • ½ lemon, zest only
  • For the crumble
  • 115 g (4 oz) plain/all-purpose flour (1 cup less 1½ tbsp)
  • 70 g (2½ oz) butter, chilled and cut into cubes (¼ cup or ½ stick, plus 1 tbsp)
  • 40 g (1½ oz) rolled oats (½ cup)
  • 55 g (2 oz) demerara sugar (¼ cup)
  • To serve
  • Hot custard or vanilla ice cream make a good accompaniment.

Equipment

  • You will also need a shallow ovenproof serving dish.


  • Method
  • Preheat the oven to 190°C (375°F) (gas 5).
  • For the filling
  • Halve the plums, remove the stones and then roughly chop. Place them in a large pan.

  • Peel, core and roughly chop the apples and add to the plums.

  • Now add the sugar, cinnamon, lemon zest, and 3 tablespoons of water.
  • Stir, cover the pan and gently cook the fruit until the apples are softened, about 10 minutes.
  • Spoon into the ovenproof dish and set to one side.

  • For the crumble
  • Sift the flour into a mixing bowl and rub in the butter, using your fingertips, until the mixture resembles breadcrumbs.

  • Now mix in the oats and sugar and then scatter over the fruit.

  • Bake for 30 minutes until the crumble is golden and the fruit is bubbling round the edge.
  • Serve immediately.
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Banana Breakfast Muffins

Banana Breakfast Muffins

Want something different from toast for breakfast? Try these tasty muffins. They are full of goodness with bananas, milk, yogurt, bran and more. Just halve, spread with butter and enjoy.

Banana Breakfast Muffins

12 muffins
  • Preparation time: 25 minutes
  • Cooking time: 13–15 minutes
  • Ingredients
  • 2 very ripe bananas
  • 1 egg, large (U.K.)/extra large (N.A.)
  • 120 ml (4 fl oz) milk (½ cup)
  • 120 ml (4 fl oz) natural yogurt (½ cup)
  • 3 tbsp flavourless oil
  • tsp vanilla essence/extract
  • 140 g (5 oz) plain/all-purpose flour (1 cup)
  • 140 g (5 oz) wholemeal/wholewheat flour (1 cup)
  • 70 g (2½ oz) light muscovado/soft, light brown sugar (⅓ cup)
  • 28 g (1 oz) wheat bran (⅔ cup)
  • tsp baking powder
  • 1 tsp bicarbonate soda/baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • ¼ tsp freshly grated nutmeg

Equipment

  • You will also need a 12-hole bun tray/muffin pan.


  • Method
  • Preheat the oven to 200°C (400°F) (gas 6).

  • Either lightly grease the bun tray/muffin pan or line with paper cups.
  • Now peel and mash the bananas (a potato masher makes this easy).

  • Then whisk the egg in a small bowl.
  • Add the milk, yogurt, oil, and vanilla extract to the egg and whisk in.
  • Now add the bananas and blend into the mixture.
  • In a separate large bowl sift the flours and mix together.
  • Now add all the remaining ingredients (except for the banana mixture) and mix in well.
  • Finally stir in the banana mixture.
  • Spoon into the cups using an ice cream scoop.
  • Bake in the centre of the oven for 15 minutes until the tops are golden and a skewer inserted in the centre of a muffin comes out clean.
  • Cool muffins in the bun tray/muffin pan for 5 minutes and then turn out onto a wire rack/cooling rack.

Note

  • They freeze well.
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Apple and Sultana Crumble

Apple and Sultana Crumble

Apple crumble – a very classic dish. The first dessert I ever made. Here sultanas are added to the apples to make it a little more interesting and also giving it more flavour. Using oats as well as flour for the crumble topping reduces its sweetness too. A very tasty crumble.

Apple and Sultana Crumble

4 –6 servings
  • Preparation time: 25 minutes
  • Cooking time: 55 minutes

  • Ingredients
  • 900 g (2 lb) Bramley apples (or other variety of apple suitable for cooking) (about 5 or 6)
  • 115 g (4 oz) sultanas (¾ cup)
  • 55 g (2 oz) granulated sugar (¼ cup)
  • 1 tsp mixed spice/pumpkin pie spice
  • ½ lemon

  • For the topping
  • 85 g (3 oz) plain/all-purpose flour (⅔ cup)
  • 85 g (3 oz) porridge oats/rolled oats (¾ cup)
  • 85 g (3 oz) chilled butter, cubed (⅜ cup, or ¾ stick)
  • 2 tbsp granulated sugar

Equipment

  • You will also need an ovenproof dish and a baking sheet for this recipe.


  • Method
  • Preheat the oven to 190°C (375°F) (gas 5).

  • Peel, core and slice the apples.
  • Put them in a large bowl along with the sultanas, sugar, and spice. Toss to mix.
  • Now tip into the ovenproof dish and even out the top.
  • Squeeze the juice from the half-lemon and sprinkle over the fruit. Then put to one side while making the topping.

  • For the topping
  • Sift the flour into a bowl and mix in the oats.
  • Now rub in the butter.
  • Next mix in the sugar.
  • Spoon over the fruit and lightly press down.
  • Put the dish on the baking sheet and bake in the oven for 15 minutes.
  • Reduce the oven temperature to 170°C (350°F) (gas 5) and bake for a further 30–40 minutes until the top is starting to brown and the juices are bubbling around the edge.
  • Note
  • This is good served hot with custard.
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