400g soft brown sugar
400g unsalted butter
500g plain flour
icing sugar, to dust
Preheat the oven to 180°C/gas mark 4. Core and thickly slice the apples and place in a saucepan with the juice of the lemon, 200ml cold water and 100g sugar. Simmer for 12 mins, stirring occasionally, until the apples are just soft. Drain and set the pan aside.
Using the fingertips, rub the butter into the remaining sugar and flour in a large bowl. Press two-thirds of it into a greased and lined 23 x 30cm deep tray, then stir the remainder into the apple mixture roughly and pour on top. Mix in the custard in swirls and bake in the preheated oven for 30 mins. Remove and leave to cool in the tray. Once cool, dust the tray bake with icing sugar, cut into 15 squares and serve.
Other tray bake recipes in our Sept/Oct 2016 issue:
2.5kg Bramley apples
1.2kg light, soft brown sugar
1 red chilli (optional)
1.2 litres cider vinegar
2 cinnamon sticks
5 star anise
40g fresh root ginger
½ tbsp sea salt
Core and chop the apples into small chunks. Zest and juice the lemon. Place the zest and apple into a large saucepan, stirring in the lemon juice. Add the sugar and 200ml of cold water and stir thoroughly. Heat through, stirring constantly until the sugar has dissolved and the apples are glossy. Trim and half the chilli lengthways. Add the chilli halves, cider vinegar, cinnamon sticks and star anise to the apple mixture. Bring to the boil.
Peel the ginger, then grate into the saucepan. Add the salt and 1 tbsp of roughly cracked peppercorns. Stir thoroughly and simmer for 4 hrs until thick and sticky.
Transfer to sterilised jars. Place a wax disc on top of the chutney and seal with a sterilised lid. Keep in a cool, dark place for 1 month before opening.
Other chutney recipes in our Sept/Oct 2016 issue:
For the pudding
2 apples or 1 apple and 1 pear
finely grated zest and juice of 1 orange
4 tbsp fine shred marmalade
8 slices white bread, 1–2 days old
For the sauce
2 tbsp caster sugar
150ml sweet white wine or sherry
To make the pudding, peel, core and chop the apple and pear if using. Stone and roughly chop the plums. Place the fruit in the saucepan and add the orange zest, juice and marmalade. Cook gently for 10-15 mins, stirring occasionally until the fruit is very tender. Allow to cool. Remove the crusts from the bread and use to line a 900ml pudding basin.
Pile all the fruit and the juices into the bread-lined basin and cover the top with bread. Place a plate on top of the bowl and weight down. Place in the refrigerator for at least 4 hours.
Meanwhile, make the plum sauce. Stone and roughly chop the plums. Place in a small pan with the sugar and wine. Bring to the boil then reduce the heat and simmer for 10-15 mins until very soft. Blitz in a food processor or with a stick blender. Keep chilled until required.
To serve, turn the pudding out onto a serving plate and serve with the sauce.
Other harvest feast recipes in our Sept/Oct 2015 issue:
• Chestnut and bacon salad
• Roasted beetroot with soured cream
• Sautéed vegetables in lemon butter
• Slow roast pork with roasted apples and onions
Makes 12 pancakes
500g Bramley cooking apples
2 tbsp clear honey
4 tbsp water
½ tsp ground cinnamon
pinch of ground cloves
150g plain flour
1 tsp bicarbonate of soda
2 tbsp caster sugar
3 large eggs
15g butter, melted, plus extra for frying
clotted cream to serve
Peel, core and slice the apples. Place in a saucepan with the honey, water, raisins and ground spices. Cover and cook over a low heat for 10-15 mins, stirring occasionally, until the apple is soft and beginning to break down. Take off the heat, but keep in the covered saucepan so the fruit stays warm.
Sift the flour and bicarbonate of soda into a large mixing bowl and stir in the sugar. Make a well in the centre and crack the eggs into it. Using a balloon whisk, beat the eggs together. Gradually incorporate the flour to form a smooth thick batter. Whisk in the buttermilk and the melted butter.
Grease a heavy-based frying pan with butter and place over a moderate heat. To cook three pancakes at once, place three tablespoons of batter into the pan, one for each pancake. Cook over a medium heat for approximately 2 mins until the underside is golden and a few bubbles begin to appear on the top of the pancake. Flip over and cook for 1 min until this side is pale golden. Keep warm while cooking the remaining pancakes. Spoon over the fruit and serve with a spoon of clotted cream.
Other pancake recipes in our Jan/Feb 2015 issue:
• Lemon and hazelnut pancake parcels
• Oatmeal pancakes with caramelised banana and sultanas
• Cocoa pancakes with raspberries and vanilla cream
• Caramel swirl pancakes
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