Apple Pie

My maternal grandmother was a fantastic cook and was able to cook most dishes.  She was left a widow with 3 young sons (aged 3 to 11) and was 6 months pregnant.  Often my father and his brothers would ‘scrump’ for apples from which she made a multitude of dishes, this was 1 of my godfathers favourite pies.   Ingredients 1 basic amount of shortcrust pastry   1oz margarine 1lb peeled, cored and roughly chopped cooking apples 2 heaped tablespoons granulated sugar powdered cinnamon or cloves to taste   Method 1 Melt the margarine in a saucepan. 2 Add the apples and sugar. 3 Bring the contents to a simmer and continue to simmer until the apples breakdown easily. 4 Add the cinnamon or cloves to taste. 5 Allow the puree to cool. 6 Roll out half of the pastry to generously fit an oblong or square tin. 7 Line the tin with pastry. 8 Trim off the surplus pastry. 9 Roll out the remaining pastry to generously fit the top of the tin. 10 Brush the top of the rim of the pastry with a little water. 11 Spoon the apple sauce onto the base of the pastry in the tin. 12 Cover the apple sauce with the rolled out pastry. 13 Seal the edges of the pastry. 14 Trim off the excess pastry. 15 Brush the top of the pastry with a little milk. 16 Sprinkle with a little sugar if wished. 17 Make steam holes in the centre of the pie. 18 Bake in the oven at 200 degrees centigrade/gas mark 6 for about 20 to 30 minutes.   Notes Serves 6 to 8 people Serve hot, warm or cold on it’s own or with custard, creme fraiche, ice cream or fresh cream. Can be frozen for up to 3 months. Ideal for packing in lunch boxes or picnics as well as eating at meal times.

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Mum’s Christmas Cake

Dear mum made this cake every year on Stir Up Sunday.  It was always stored in fresh greaseproof paper in her special cake tin.    She always marzipanned it on December the 10th to enable the marzipan to dry out so that the marzipan did not bleed into the Royal Icing and always stored in the lid of the tin as a base and the original base was used as the lid, which might sound odd but it was so easy to get in and out of the tin.     The cake was religiously iced on December the 17th to allow the icing to dry out so that the decorations did not bleed into the virgin white icing and the band did not stick to it.    The finale occured on Christmas Eve when I used to help her decorate it with the obligatory Santa, snowman, reindeer and Christmas trees and the beautiful frilly cake band always secured by a sterilized pin.                                                  Ingredients 225g/8oz raisins 170g/6oz currants 450g/1lb sultanas 110g/4oz glace cherries, quartered and then cut in half again zest and juice of 1 lemon zest and juice of 1 orange 2 to 6 tablespoons sherry, dark rum, whisky or brandy 225g/8 oz butter at room temperature 225/8oz soft brown sugar 4 large beaten eggs 225g/8 oz plain flour 1/2 teaspoon mixed ground spice 1/2 teaspoon ground cinnamon 80g/3oz flaked almonds   Method                            1 Place the raisins, currants, sultanas, glace cherries, lemon an orange zests and juices into a medium sized saucepan. 2 Bring to the boil. 3 Remove from the heat and stir in the alcahol. 4 Cool completely. 5 Oil an 8 inches deep round cake tin with a loose bottom.  6 Line the tin with baking parchment or greaseproof paper. 7 Oil the paper. 8 Wrap brown paper or newspaper and tie with string 9 Purée one third of the fruit and all of the juice in a liquidiser or food processor or use a stick blender. 10 Cream the butter and sugar together with an electric whisk until almost white, soft and very fluffy. 11 Gradually add the beaten eggs a tablespoonful at a time, beating well between additions. (If the cake mixture curdles add a tablespoon of plain flour and then continue as normal).. 12 Add the fruit puree and stir well. 13 Add the fruits and nuts stir well. 14 Sieve the flour and the spices together. 15 Add the flour and spices into the cake. 16 Spoon into the tin and level the surface. 17 Bake at 170 degrees centigrade/gas mark 3 for about 2 to 2 1/2 hours or until the skewer when placed into the centre of the cake comes out clean. 18 Cool in the tin on a wire cooling rack. 19 When completely cool remove the old greaseproof/baking parchment paper and replace with new and store in an airtight tin in a cool place, but not in the fridge.   Serves 15 to 20 quite generously

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Apple Cheese

Do not be put off by the name, this sweet cheese does contain cheese or any form of dairy product.  Use it instead of conserve or even jam.  I do recommend you try it on scones for the very best results, jam tarts are superb with a dollop of cream, but because of the consistency it is not reccommended for spreading on bread or in the centre of cakes.

 

Ingredients 

Makes about 1.7kg

1.7l dry cider
1 small stick of cinnamon
2.7kg unpeeled cooking apples
sunflower oil
granulated sugar

 

Method

1 Pour the cider into a large noncorrosive saucepan.

2 Add the cinnamon. 

3 Bring to the boil and boil vigorously until reduced by a third.

4 Wash the apples and cut out any bruises.

5 Roughly chop them, including the pips, skin, core and all.

6 Add the apples to the cider.

7 Simmer for about 1 1/2 hours or until the apples turn to mush.

8 Remove the cinnamon bark.

9 Lightly oil 3 wide, sterilised 285ml containers and set aside.

10 Strain and push the apple pulp through a fine sieve into a large measuring jug.

11 Measure the resulting purée.

12 Allow 340g sugar for every 500ml purée.

13 Place the purée and the sugar in a non corrosive saucepan.

14 Stir over a low heat until the sugar has dissolved.

15 Increase the heat.

16 As soon as the mixture boils, stir continuously for 25 minutes, or until it is so thick it leaves a clean line when a spoon is drawn across the bottom of the pan.

17 Spoon the purée into the containers and cover with waxed paper, wax side down.

           

Notes

Seal once cold and then store.

Yield approximately 1.5kg

Try to use small jars as this preserve is exceedingly rich and a little does go a really long way.

Do not be tempted to use waxed paper and a screw on lid, this will promote mould.

Store in a cool dark place before opening.

After opening, store in the fridge.

Consume within 6 to 8 weeks once the jar is opened.

If stored properly this preserve will last in excellent condition for about a year.

Fresh apple juice can be used instead of cider if wished, but do note that the taste will be different.

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Plum Chutney

Plums make a wonderful chutney, try them on a cheese or a ham sandwich or a salad for the best results.

Ingredients
1 1/2 lbs plums
8oz cooking apples
1 1/2 large onions
1 clove garlic

1 teaspoon ground ginger 
8oz raisins 
8oz soft brown sugar
8oz demerara sugar
1 pint malt vinegar
1 tablespoon salt
1 small cinamon stick 
1/2oz whole allspice berries
1 teaspoon whole cloves

Method
1 Wash and dry plums, cut in half and remove stones.
2 Core and grate apple (do not peel).
3 Remove skin off the onion and grate.
4 Add fruits and onion to presrving pan.
5 Crush garlic and add to pan.
6 Add ginger, raisins, sugars, vinegar, salt and stir thoroughly.
7 Wrap cinanmon bark, allspice berries and whole cloves in muslin, seal with string and add to the pan.
8 Bring ingreedients to the boil, lower the heat and simmer for 2 – 3 hours stirring occassionally.
9 The chutney is ready when 90% of the vinegar has evapoarted and the chutney thickens. Do not overboil as the chutney continues to thicken when cooling.
10 Cool slightly. Remove muslin bag.
11 Ladle into sterilized jars. Leave to cool.
12 Seal with a waxed disc and a cloth type lid or a non metallic screw on lid.

        

Notes

Yield – about 3lbs

Leave to mature for at least a month before eating.

Store in a cool place before opening.

Once open, keep refrigerated.

Should last if stored correctly for at least 12 months in a perfectly edible condition.

Damsons can be used but do boil them first to remove the stones easily.

Do not use a waxed disc and a screw on lid as this will promote mould to form.

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Mums Apple Charlotte

Mum was a fabulous baker when younger, this is her recipe from way back when for apple charlotte. I loved her wonderful twist of a bread topping which resembles a crumble.    Ingredients 500g/1lb peeled and cored Bramley Apples 1 tablespoon water granulated sugar to taste 1/2 to 1 level teaspoon powdered cinnamon 1 tablespoon soft or coarse brown sugar (depending on if you require a crunchy top or not) 2 tablespoons fresh white or brown breadcrumbs 4 to 5 slices white or bread crusts removed 85g/3oz melted unsalted butter    Method 1 Cut each apple into quarters. 2 Cut each apple quarter in half. 3 Place the apple eights in a saucepan with the water, sugar and cinnamon to taste. 4 Cook over a low to moderate heat until just softened, mashing the apples with a spoon from time to time. 5 Set the apple sauce to one side to cool slightly. 6 Melt 55g/2oz of the butter. 7 Brush the butter on both sides of the bread. 8 Cut the buttered bread into fingers large enough to line a 600ml/1 pint pudding basin. 9 Line the pudding basin with the bread fingers, making sure that they overlap, make sure that there are no gaps. 10 Place the breadcrumbs into a medium sized mixing bowl. 11 Add the sugar. 12 Mix well together. 13 Fill the lined basin with the cooled apple mixture. 14 Sprinkle over the breadcrumbs and sugar. 15 Cut the remaining butter into dots. 16 Sprinkle the dots of butter over the top of the charlotte. 17 Bake in the oven at 190 degrees centigrade/gas mark 5 for about 40 minutes or until a lovely golden brown colour. 18 Leave to cool in the dish for a few minutes on a wire cooling rack. 19 Turn out onto a warmed serving plate.                                                                     Serve hot, warm or cold with freshly whipped cream or custard.          Serves 4 People

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Baked Pepper

This is an old and traditional dessert which is made even better by using a wonderful Bramley Apple.  

Ingredients
1 large unblemished cooking apple for each person
1 teaspoon brown sugar
1/2 oz any dried fruit

cinnamon
knob butter

Method
1 Remove the core from the apple.
2 Score a line around the middle of the apple.
3 Put the dried mixed fruit, brown sugar, cinnamon into a small mixing bowl, mix well together.
4 Spoon the filling into the apple.
5 Top with a knob of butter.
6 Place in a baking dish, brush the outside with a little melted butter.
7 Sprinkle a little water into the bottom of the dish to keep them moist.
8 Bake them gently at 160 degrees centigrade/gas 2 for about an hour or until the apple is quite soft inside.

Serve immediately with cream or custard.

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Menopausal Loaf

A medicinal cake!!!  Designed for when us women get to a certain age we need all the help that we can get, this loaf is an ideal way of getting essential natural foods into our diet.

 

Ingredients 
100g soy flour
100g wholewheat flour
100g oats
100g crushed linseed
50g sunflower seeds
50g pumpkin seeds
50g sesame seeds
50g flaked almonds
2 pieces of fresh peeled chopped ginger
225g raisins
1/2 teaspoon grated nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon dried ginger
425 ml soya milk
1 tablespoon malt extract   

Method

1 Mix together the dry ingredients in a large mixing bowl.
2 Add malt extract and soy milk and leave for 30 minutes.
3 If the mixture seems a bit dry after that add more soy milk. It’s supposed to be soft, but not pourable.
4 Pour mixture into a prelined and greased or oiled loaf tin.
5 Bake in a 200 degrees centigrade/gas 6 for about 1 1/2 hours until golden and a skewer comes out clean.
6 Leave to cool thoroughly in the tin on a wire rack.

Note 

Store in an airtight container.

The cake should be dry inside when baked.

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Blackberry and Apple Crumble Muffins

These little muffins are superb, moist, light and yet crunchy on the top.  August and September are ideal times of the year in the U.K. to make them from fresh blueberies.

 

Ingredients

200g blackberries
3 dessert apples
2 large well beaten eggs
240ml milk
120ml vegetable oil
200g granulated sugar
375g plain flour
4 heaped teaspoons baking powder
1 level teaspoon ground cinnamon

Topping
50g plain flour
30g granulated sugar
30g butter (at room temperature)

 

Method
1 Place the eggs, oil, sugar and milk in a large mixing bowl and beat together.
2 Sieve the flour, baking powder and cinnamon over the egg mixture.
3 Mix thoroughly.
4 Peel and core the apples, then cut them into small pieces.
5 Gently mix in the apples and blackberries into the mixture.
6 Fill a muffin tray with paper muffin cases.
7 Fill each case to about two thirds full with the muffin mixture.
8 Rub together the extra flour, extra sugar and butter in a mixing bowl until the mix resembles bread crumbs.
9 Sprinkle over the top of each muffin.
10 Bake the muffins immediately at 200 degrees centigrade/gas 6 for 20-25 minutes.

11 Cool in the muffin tray on a wire cooling rack.

 

Makes about 12 muffins

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Plum Chutney

Plums do make a superb fruity chutney, this is superb served with a ploughmans lunch, cold meats, cheese and lovely warm, fresh thickly buttered bread.

 

Ingredients
1 1/2 lbs plums
8oz cooking apples
1 1/2 large onions
1 clove garlic
1 teaspoon ground ginger
8oz raisins
8oz soft brown sugar
8oz demerara sugar
1 pint malt vinegar
1 tablespoon salt 
1 small cinamon stick
1/2oz whole allspice berries
1 teaspoon whole cloves

Method 
1 Wash and dry plums, cut in half and remove stones.
2 Core and grate apple (do not peel).
3 Remove skin off the onion and grate.
4 Add fruits and onion to presrving pan.
5 Crush garlic and add to pan.
6 Add ginger, raisins, sugars, vinegar, salt and stir thoroughly.
7 Wrap cinanmon bark, allspice berries and whole cloves in muslin, seal with string and add to the pan.
8 Bring ingreedients to the boil, lower the heat and simmer for 2 – 3 hours stirring occassionally.
9 The chutney is ready when 90% of the vinegar has evapoarted and the chutney thickens. Do not overboil as the chutney continues to thicken when cooling.
10 Cool slightly. Remove muslin bag.
11 Ladle into sterilized jars.

12 Leave to cool completely.

13 Seal with a waxed disc and pop on a cloth cover or screw on lid.

 

Yield – about 3lbs

 

Notes

Instead of plums you can use damsons.

 

Leave about 1 month before eating for the flavour to be at its very best.

 

For best storage, leave in a cool, dark place, after opening, refrigerate.

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Easy Peasy Carrot Cake

Everyone loves carrot cake, well there are carrot cakes and carrot cakes, this one is I can eat and enjoy  (I am not sponge cake lover), so that speaks volumes in itself.  It is even better made with young sweet summer carrots.   Ingredients 300g brown sugar 2 large well beaten eggs 55g cooled melted unsalted butter 60ml freshly squeezed orange juice 1 heaped tablespoon orange zest 1 teaspoon vanilla extract 1 heaped teaspoon cinnamon 1/4 teaspoon allspice 1/4 teaspoon freshly grated nutmeg 200g plain flour 1 heaped teaspoon baking powder 2 large or 3 medium grated carrots 110g raisins   Method 1 Lightly oil or grease an 8 inches × 8 inches square baking tin. 2 Line the tin with greaseproof or parchment paper. 3 Lightly re oil or grease the tin.  4 In a large bowl, beat together sugar and eggs until smooth.  5 Add the melted butter, orange juice, orange zest, vanilla and spices.  6 Beat thoroughly to make a smooth batter.  7 Place a sieve over the mixing bowl. 8 Spoon in the flour and baking powder. 9 Shake into the mixing bowl.  10 Add the shredded carrot and raisins. 11 Fold the ingredients into the batter with a metal spoon.  12 Fold then scrape into prepared baking tin. 13 Bake immediately at 180 degrees centigrade/gas mark 4 for about 40 minutes or until the cake is golden brown and a skewer inserted into the centre comes out clean. 14 Cool completely in the baking tin on a wire cooling rack before icing with cream cheese frosting.

 

Notes

Ideal for freezing before the cake is iced

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