The Bishops’ Kitchen – September 21

We’re already into September and this month you are offered two delicious Apple recipes –

DORSET APPLE CAKE

• 150g unsalted butter softened plus extra for greasing
• 75g caster sugar
• 75g soft light brown sugar
• 1/4 tsp ground nutmeg
• 1/4tsp ground cinnamon
• 1/4tsp fine salt plus pinch
• 1tbsp vanilla extract
• 3 large eggs
• 175g plain flour
• 35g wholemeal flour
• 2tsp baking powder
• 2 medium apples cored peeled & cut into 1cm pieces
• 1tbsp cornflour
• 15g demerara sugar

Method:

Preheat oven to 190c/gas 5. Grease & line a 20cm cake tin with baking paper.
Beat the butter, caster sugar, light brown sugar, nutmeg, cinnamon, salt & vanilla extract together until light & fluffy. Add the eggs one at a time beating well after each addition.
Mix the flours, baking powder & a pinch of salt together in a separate bowl. Then gradually mix into the butter mixture with a wooden spoon, stirring well to make sure there are no pockets of flour.
Mix the apple with the cornflour & combine with the cake mixture.
Tip the mixture into the cake tin & sprinkle with the demerara sugar & bake for 45 mins or until a skewer inserted into the middle comes out clean.
Remove from oven & allow to cool completely in tin before serving.

STICKY TOFFEE APPLE PUDDING

• 85g butter melted
• 140g self raising flour
• 100g golden caster sugar
• 1tbsp baking powder
• 200ml milk
• 1 large egg beaten
• 1tsp vanilla extract
• 2 Bramley or other cooking apples peeled cored & sliced

For the topping –

• 140g dark brown sugar
• 50g pecan nuts roughly chopped

Method:

Heat oven to 180/gas 4 . Grease a 2 litre ovenproof dish lightly with butter.
Tip the flour, sugar & baking powder & a pinch of salt into a large bowl.
Mix together the milk, butter, egg & vanilla & stir into the dry ingredients until you get a smooth batter.
Arrange the apples in the dish & spoon the batter on top making sure the apples are covered.

For the topping –

Pour 250ml boiling water over the sugar & stir until smooth.
Pour the liquid over the pudding mixture & scatter over the pecans.
Bake for about 40 mins until the pudding has risen & golden.
Use a big spoon to serve making sure you get some of the gooey caramel sauce covering the bottom of the dish.
Enjoy!

All recipes are from village resident, Richard Childs.

Missed a recipe? Click HERE to view Richard’s earlier recipes and other seasonal ideas.

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