This tart has apple puree and home grown plums on top and is a good way to use up extra fruit from summer.
The atlantic crop of blueberries is in shops at this time of year (though I’ve never grown them at home), which are bigger than the smaller variety at other times of the year. Frozen are fine – they come out the same when used in pie. I mixed a bag of frozen blueberries with cooking apples and baked a pie with vanilla custard to go with it.
In honour of Ukraine’s awful winning performance at Eurovision 2016, Yabluchnyk is a traditional layered apple cake.
Homemade poptarts are a great way to add fruit and another way to sneak Christmas spice in. These pop tarts are filled with apples, pecans and toffee sauce. You can vary the amount of wholegrain/plain flour (keep the total weight the same) and I prefer to use a mixture of apple varieties.
These are blondies (brownies without the chocolate) with a layer of apple in the middle and a cinnamon maple glaze on top. Great to make at Halloween if you do have any apples left.
October means Oktoberfest, and that means apple strudel! This is stuffed with rum, walnuts, raisins, sultanas and apples. Not wanting to waste anything, I even used the peelings to make apple crisps. I’ve made so much custard over the last year I think I’ve reached a level of custard making where I can pretty much wing it. This batch was cinnamon flavoured to compliment the strudel filling. Happy Oktoberfest!
What’s the bonus you ask? Scroll to the bottom (after reading the recipe) to find out. Blackberries seem to be everywhere at this time of year. Given the extortionate price of them in shops, it seems wrong not to pick as many of them as you can to bake.
Independence day seemed as good an excuse as any to make donuts, and I had some tricolour sprinkles left over from St George’s day in April. These have big chunks of apple and are spiced with cinnamon, nutmeg and cloves, then covered in white chocolate.
An easy to make apple and cranberry tart with caramel apple filling. Like a toffee apple, but in a tart… and with bourbon. I preferred this to the Apple and Cranberry Caramel Tarts I made a few years ago because it was lighter and there was more fruit and less caramel. I served it with vanilla custard but you could also serve it with ice cream.
I’m trying to theme baking around British/English desserts on the run up to St George’s day on 23rd April. This steamed sponge pudding is light and topped with apples and topped with apples and caramel sauce. I’ve actually been planning an upside-down cake of some sort for a while, and I only realized this ‘scratched the itch’ after I made it.
Served with vanilla custard and optional extra toffee sauce (recipe below). The full sized labels for both the cake and custard are also below.