Sweet apples, Wassail style.

I decided to stew four apples that were starting to soften. I wanted to use them up and also half a tub of clotted cream.

Ingredients :

Four medium sized eating apples

A couple of teaspoons of sucralose based sweetener (or sugar to taste).

A level teaspoon of cinnamon powder.

A single measure of whisky, or you could substitute a small amount of lemon or orange juice.

About three or four tablespoons of water to stop the apples burning onto the pan.

A tablespoonful of clotted cream or whipped cream.

I roughly cored and chopped the apples and left the skin on. I put them in a pan with a little boiling water to stop the apple flesh burning. I cooked the apples for about 15 to 20 minutes till they softened. Stirring and mashing them until they were a chunky pulp.

I added a couple of teaspoons of sucralose based sweetener to make the apples less sharp. Then I added a single measure of whisky and a level teaspoonful of cinnamon and cooked the mix for a couple minutes more. You could substitute fruit juice for the whisky and leave out the cinnamon if you don’t like it.

Serve hot in a bowl with the clotted cream or whipped cream dolloped on top.

This reminds me of the Wassails we usually go on in January. They are to celebrate the local apple trees and wish for a good crop of apples the following autumn.

Banana and pear in bread?

Hubby’s made a loaf today. Linseed and oat. It was a ready mixed flour with added yeast.

He likes experimenting with bread so he diced up a small pear and banana and added them to the mix with water to moisten the dough.

Let it rise, knock it back and let it rise again, then into a baking tray and on gas mark eight (high heat) for thirty minutes. It was a tasty result. I had a slice with butter and a banana. Delicious.

Biscuit

Biscuit and coffee, biscuit and tea. Biscuit with cheese. So many accompaniments. It’s good to enjoy them with something. To dunk or not? I like dunking. Dunking and drinking. Bits of biscuit get too soft and drop off in lumps into your drink.

Biscuits go with desserts as well. You can soak them in alcohol and use them in the bases of cheesecake smashed up with butter to make a hard layer for the topping. Tasty.

Apple and Raspberry cake

A little bit flat, but I cooked this in a flan case.

Ingredients (approx amounts)

8oz self raising flour

4oz butter/ margarine

two tablespoonfuls sweetener (or 4oz sugar)

three eggs

two tablespoons milk

pinch of salt

large cooking apple peeled and cored

packet of raspberries.

I put the self raising flour in a bowl and then put bits of butter in plus the sweetener, then with a metal spoon I broke the fat up more, a pinch of salt, then crumbled the mix between my fingers so that it looked like breadcrumbs.

I made a dip in the mix and added the eggs, slowly stirring it in and trying to keep air in the batter, I added a bit of semi-skimmed milk to soften it more.

I added the apple slices and the raspberries to the cake batter so the fruit was evenly mixed into it. Then I poured the batter into the flan case which I had buttered.

I put the cake in an oven, gas mark 4, for 1 hour and 10 to 15 minutes.

It came out nice and moist, and it wasn’t completely cooled when we tore into it!

Note I used self raising flour that contains wheat, milk and eggs that can be allergens, butter which may not be in your diet and sweetener that you can cook with because I try to make sugar free cakes.

Apples

Cooking and dessert apples, over the last few days we have collected lots of them.

I have questions. Can you freeze apples if you just cut them up, or do you have to cook them first?

Crumble or pie? Cake or tart? I’m thinking of what to use them in. Do I cook them till they are mush and turned to puree then freeze it. Can I make Cider? I also have lots of pears on the tree, can I make Perry? I might bake them in the oven after removing the cores and then serve them with custard?

What do you think? Any suggestions?