Spiced Dorset Apple Traybake.

Another tried and tested favourite from Mary Berry’s “Cooks The Perfect..Step By Step” recipe book,  Mary says in the introduction: ” As well as being a good coffee or tea time cake, this makes a comforting pudding, served warm with clotted cream or creme fraiche. I often make it in Autumn when I have a glut of apples,”

This was the very reason I bake this traybake often.  I get lots of beautiful apples given to me and although we like crumbles and pies in our house, sometimes you always want to make something different.  Traybakes are great as you can use them like a pudding or a slice of cake but a little goes a long way.  I also find them so easy to make, especially if you don’t have a lot of time to bake.

My dad and step mum gave me two huge bags of apples from their tree in their garden. I’m sure they said they were Pink Lady apples.  Not only did they look really pretty on the outside, but the inside had a lovely pink hue to them too.  They always tasted delicious so I knew they would taste incredible in this bake.

I have a well used and loved Alan Silverwood traybake tin which came out of the cupboard again on this wet and cold Sunday afternoon.  It doesn’t need a lot of greasing but I used a small amount of Wilton Cake Release to stop any stubborn bits sticking to the tin.

Once all the apples were peeled, cored and cut into thin slices, I put them into a shallow dish and sprinkled them with some lemon juice to stop them going brown.

Next, I mixed together butter, light brown muscovado sugar, self raising flour, baking powder, ground cinnamon, eggs and milk into a large bowl.  So easy being an all in one method and I made sure everything was well mixed.

Now this is where I lost concentration.  I got distracted and put all the apples in a layer on the bottom of the tin and then topped them with all of the sponge mix.  In the recipe you are meant  to put half the apples on the bottom, then half the cake mixture, then to repeat it. Rather like making a lasagne!  In the end my cake turned up a bit like an upside down cake and didn’t have the defined layers that Mary Berry mentions in her “Keys To Perfection” part of the recipe.  My motto is well if it tastes fine, then who cares what it looks like?

We had Toad In The Hole for Sunday lunch followed by a slice of the traybake and a scoop of vanilla ice cream. I love the smell of apples and cinnamon as they’re cooking. Definitely an aroma of Autumn there! As the traybake was so big, the rest of it got cut up into slices and put in the freezer for my family to eat in weeks to come.

Happy Baking!

Love Sam xx

 

 

 

 

 

 

 

 

 

 

 

 

 

Pineapple Upside Down Bundt.

Who remembers having Pineapple Upside Down Cake as a child?  Did you have it for school dinners? I did, although when I was little I didn’t like the pineapple and left it. I remember a very strict teacher at our Infant School telling me off for not eating it and making me sit there at the table until I’d eaten every last mouthful! I’m surprised it hasn’t put me off pineapple for life!

I’ve had the NordicWare Pineapple Upside Down Bundt pan for a couple of years now.  I spotted it on Ebay from the US and just HAD TO HAVE IT! I love how you already have the shape of where to stick the pineapple rings and the cherries in. Alternatively as with other bundt pans, you could bake a pineapple flavoured cake and the pretty pattern will come out on top of the cake when you take it out of the tin. Personally, I’ve not got round to trying this out yet, but maybe one day?

To be honest I’ve not had much chance for blogging recently so this cake was baked over a month ago.  It was my 19 year old daughter’s last day at home before going back to uni for her second year. She was moving into a new house and would be going back early to work on a film shoot.  As with the last year before she left for uni we had a family meal at our house.  My Dad and step mum came over and I cooked a roast  chicken dinner followed by either Pistachio and White Chocolate Blondies and the Pineapple Upside Down Cake.  What would you serve with it? I went for a choice of double cream or vanilla ice cream.

As for the recipe used, I tried googling for a recipe specifically for the Nordicware pan but could I find one? No such luck, so I tried adapting a recipe I’ve used before. Nigella Lawson has a lovely recipe in her Express book, but the cake comes out a lot smaller. I doubled the quantities of the cake mixture itself and that seemed to work. I had to keep an eye on the time in the oven though. As it was over a month ago I can’t remember the exact time but my guess is it took me about an hour to bake.

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The bundt pan has been greased in the usual way. I put the cherries and the pineapples in the right places and then sprinkled sugar on the top of them to help make them caramelise.
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The finished Pineapple Upside Down Cake. It was perfect for a Sunday lunch dessert.

Happy Baking!

Love Sam xx

Sticky Toffee Cake.

About three weeks ago we had a special family Sunday meal at our house for my Dad and step-mum.  After some gammon which was the smallest joint ever and had to be padded out with pigs in blankets and lots of veg, I had to think of a pudding that everyone would like.

When it’s cold, dark and miserable outside I love nothing more than Sticky Toffee Pudding.  It’s simple to make yet tastes gorgeous and most people I know love eating it.  I wanted to try out the Scrumptious Sticky Toffee Cake in The Clandestine Cake Club Cookbook as the photo in the book looked absolutely mouthwatering.  The recipe was created by Jane Edgar who is a member of the  Pudsey and West Leeds Clandestine Cake Club. It also came with a separate toffee sauce which would work really well to cater for everyone’s tastes.  My step mum can’t eat cream which is in the toffee sauce so this was perfect for her.  She could eat the cake without the sauce and have custard if she wanted to instead.

First of all I had to put some chopped, stoned dates into a pan with some milk and water.  These had to cook until all the liquid had been absorbed.
First of all I had to put some chopped, stoned dates into a pan with some milk and water. These had to cook until all the liquid had been absorbed.
Once the liquid had been absorbed, I removed the dates from the heat and added some bicarbonate of soda.
Once the liquid had been absorbed, I removed the dates from the heat and added some bicarbonate of soda.
The bicarbonate of soda fizzed up when it was added to the date mixture.  It was fun to watch this happen!
The bicarbonate of soda fizzed up when it was added to the date mixture. It was fun to watch this happen!
Into my mixer went Pure Soya spread and  soft light brown sugar.  This was creamed together, then eggs were added to the mixture gradually.
Into my mixer went Pure Soya spread and soft light brown sugar. This was creamed together, then eggs were added to the mixture gradually.
Sifting in some flour.
Sifting in some flour.
Folding in the date mixture with a teaspoonful of vanilla extract.
Folding in the date mixture with a teaspoonful of vanilla extract.
The mixture was then spooned into a prepared cake tin.  This was a 20cm round cake tin.
The mixture was then spooned into a prepared cake tin. This was a 20cm round cake tin.
After the cake baked in the oven for about 45 minutes it was left to cool out on the worktop.  It came out a lovely dark golden colour.
After the cake baked in the oven for about 45 minutes it was left to cool out on the worktop. It came out a lovely dark golden colour.
While the cake was cooling I made the toffee sauce.  I heated double cream, brown sugar and butter together in a saucepan.
While the cake was cooling I made the toffee sauce. I heated double cream, brown sugar and butter together in a saucepan.
The cooled cake was put onto my stand and the sauce into a separate jug.  In the recipe book Jane, the recipe creator suggests pouring the sauce all over the top.  I chose to serve it separately so my step-mum could still eat some.
The cooled cake was put onto my stand and the sauce into a separate jug. In the recipe book Jane, the recipe creator suggests pouring the sauce all over the top. I chose to serve it separately so my step-mum could still eat some.
Here is the separate jug of toffee sauce.  I doubled the quantities suggested in the recipe as the toffee sauce would be great with some ice cream for the kids.
Here is the separate jug of toffee sauce. I doubled the quantities suggested in the recipe as the toffee sauce would be great with some ice cream for the kids.
All ready and waiting to be eaten.  Yum yum!
All ready and waiting to be eaten. Yum yum!

The Scrumptious Sticky Toffee Cake really lived up to it’s name.  It was delicious and everyone enjoyed their piece of cake.  We also had some Kelly’s Clotted Cream Ice cream to serve with it which was perfect.  There was even some left over for my hubby to eat after his tea the night after.

Definitely one I will bake again and again as it’s perfect for a Sunday lunch or a dinner party and I found it easy to bake.

Happy Baking!

Love Sam xx

Sticky Toffee Apple Pudding- The Great British Bake Off Everyday

Last weekend I was delighted when our neighbour popped round to see us with a couple of carrier bags full of apples picked from their tree.  I was pleased as my own apple tree hadn’t produced anything this year. This was disappointing as although it is a small tree, I did manage to get a few good apples off it last year.  One bag from my neighbour’s stash was full of small apples ideal for my daughter’s horse to chomp on, the other was full of crisp apples perfect for cooking and baking with.

As we had my Mum staying with us last weekend I chose to cook a Sunday roast- a large chicken followed by a naughty but nice pudding involving apples.  I didn’t want to make something I had already made before, though.  I also didn’t want to make a steamed pudding as I have never made one before and wouldn’t know where to start!

Once again I turned to my copy of The Great British Bake Off Everyday as I remembered there being a Sticky Toffee Apple Pudding recipe in there.  It seems like I am doing a lot of baking from this book at the moment but I suppose I go through fads and phases.  Upon reading the recipe, the introduction said it was a “very simple all-in-one sponge mix.. a good way to use slightly tart windfall apples”.  This was good news to me, I didn’t want to spend ages faffing about.

To be honest I wasn’t really in a baking mood as I had been up half the night worrying about my daughter the night before. She had been to a concert and was staying overnight at her friends’ house. I wanted to know that she was back safely at her friends’ house but my stomach was churning so much, it took me until 3am to get some sleep.  I also woke up with a sore throat which wasn’t good news as it has not been long since I had a cold! I had to produce something for Sunday lunch though.

I chose these four beautiful apples for the pudding.
I chose these four beautiful apples for the pudding.
The apples were peeled, cored, chopped into quarters and then into large chunks.
The apples were peeled, cored, chopped into quarters and then into large chunks.
I weighed out some walnut halves and broke some of them up to make them a little smaller.
I weighed out some walnut halves and broke some of them up to make them a little smaller.
Butter, sugar, flour and eggs were creamed together in a large mixing bowl.
Butter, sugar, flour and eggs were creamed together in a large mixing bowl.
The walnuts and apples were then folded into the mixture.
The walnuts and apples were then folded into the mixture.
The mixture was then spooned into a greased baking dish.
The mixture was then spooned into a greased baking dish.
While the pudding was baking I made some toffee sauce. Sugar, butter and double cream were heated together.
While the pudding was baking I made some toffee sauce. Sugar, butter and double cream were heated together.
This is what the sticky toffee apple pudding looked like when it came out of the oven.
This is what the sticky toffee apple pudding looked like when it came out of the oven.
The toffee sauce is put into a separate jug. It is a pale colour as I had run out of brown sugar, only had caster sugar left!
The toffee sauce is put into a separate jug. It is a pale colour as I had run out of brown sugar, only had caster sugar left!
A serving of the Sticky Toffee Apple Pudding with the toffee sauce poured over. We also had it with a scoop of vanilla ice cream.
Leftovers for another day!
Leftovers for another day!

We all really enjoyed the pudding and the apples were a great addition to the mix.  My son said “Why do you have to ruin it with apples?” and “I don’t like it when apples are cooked” but he did eat all the sponge and sauce part.  Everyone else enjoyed it and it made a huge portion. The recipe stated that it served 6 but I thought it was nearer 10-12!  I thought the portions were generous too.  I will definitely bake this again and might try it with pears instead.

Happy Baking!

Love Sam xx