Spiced apple & sultana cake
9oz (250g) Plain Flour
2tsp (15ml) Baking powder
1½tsp (7.5ml) mixed spice
4oz (110g) Granulated sugar
1 egg
5 floz (140ml) Milk
3floz (90ml) Corn oil
6oz (170g) Apple, chopped
1oz (25g) Sultanas
1oz (25g) Walnuts, chopped (optional)
2-3tbs (30-45ml) Soft brown sugar
Icing:
Juice of one lemon
Icing sugar
Oven temperature 190C / Gas Mark 5
Ok let’s cook!
1. Into a large bowl, mix the flour, baking powder, salt, mixed spice and sugar together.
2. In a separate bowl/jug mix your egg, milk and oil.
3. Mix together until just combined. Do not beat and don’t worry if there’s a small lump or two. Just make sure that all the flour mix is combined.
4. Stir in the chopped apple & sultanas.
5. Don’t worry that this mixture seems a little dry as the apples will release some liquid as they’re cooked.
6. Pour your mixture into a greased traybake tin (or disposable foil traybake tray). Alternatively, divide between 12 large muffin cases/wraps.
7. Sprinkle the top with the walnuts (if using) and then the sugar.
8. Bake for 20-25 minutes or until golden brown and cooked.
9. Allow to cool and then mix the lemon juice with enough icing sugar to make quite a thick icing. Drizzle randomly over the top of the cooled cakes.
These can be served still warm from the oven or left to cool. They’re also lovely warm topped with custard or ice cream.
Rosie’s Chocolate Tiffin
This recipe is incredibly moreish and really quite fattening, but it’s absolutely gorgeous too! Don’t worry about buying expensive ingredients because if your house is anything like mine; it won’t last very long when it’s made, and to be honest, I’ve tried making it with branded ingredients and it really doesn’t taste much different either, so basically it can be a cheap and cheerful treat!
The ingredients list for this is great too as they’re all pretty much approximate values. No need to be precise with your measuring, which means it’s great to make with the kids.
3/4 (ish) large pack of Digestive biscuits
2-3oz (BIIIIG handful) of sultanas
2 x 100g bars of milk chocolate
1 x 100g bar of dark chocolate
3oz butter
2tbs golden syrup
Topping:
2 x 100g bars of milk chocolate
Foil tray bake – they normally come in a pack of 4 for about £1.50 ish as they’re disposable.
1. Place the digestives into a large bowl.
3. In a saucepan, place your 200g of milk chocolate and 100g plain chocolate, the butter and the golden syrup. Melt GENTLY over a low heat, stirring occasionally.
4. Meanwhile add the sultanas to the crushed biscuits.
5. Mix thoroughly.
6. Stir the ingredients in the saucepan to ensure they’re thoroughly mixed while heating.
7. When the chocolate is melted, add this mixture to your biscuit and sultana mix in your bowl. Mix well until it’s all combined.
8. Pour the mixture into your tray and spread out to an even depth (don’t worry about a perfectly smooth surface; life’s too short to worry!)
9. Leave to cool while you melt the remaining 200g of milk chocolate GENTLY.
10. Pour the chocolate topping over your tiffin base and cool until set.
11. These foil trays are marked 3 across by 5 down but I find if you cut it into 15 pieces it’s far too rich, so I tend to cut each square of Tiffin in half diagonally to give 30 pieces.
Again, enjoy my recipe and if you do follow it and like the result, then please return and leave me a comment.
Thanks
Rosie
x