This recipe is courtesy of Easy Living Magazine.
Serves: 8-12 – Prep time: 20 mins – Cook time: 70 mins
Ingredients: 225g (7oz) unsalted butter, softened; 220g (7oz) plus 1 tblsp caster sugar; 220g (7oz) plus 1 tblsp dark brown soft sugar; 3 eggs; 280g (9oz) plain flour; 1 tsp baking powder; ½ tsp bicarbonate of soda; 1 tsp ground allspice; 1 ½ tsp ground cinnamon; 1 tsp freshly grated nutmeg; ¼ tsp ground cloves; ¼ tsp ground ginger; ¼ tsp ground cardamom; ½ tsp salt; 3 tblsp bourbon; 3 Granny Smith apples, peeled, cored and cut into chunks; 120g (4oz) shelled whole pecans, toasted and roughly chopped
- Heat the oven to 160oC (gas mark 2-3). Grease a 20cm (8 in) round cake tin and line the base with greaseproof paper. Using an electric mixer with paddle or beater attachment (or an electric whisk), beat the butter and both sugars until the mixture is almost light in colour and fluffy in texture. Add the eggs, one at a time, beating until thoroughly combined before adding the next. Scrape down the side of the bowl and mix again for 1 minute.
- In another bowl, combine the flour, baking powder, bicarbonate of soda, all the spices and salt and sift twice. Add one third of the flour mixture to the egg mixture and mix until well incorporated. Repeat with another third of the flour mixture, then the rest of the flour mixture and mix until just combined. Pour the bourbon over the apples in a bowl and mix. Fold the apples and pecans into the cake mixture. Spoon the mixture into the prepared cake tin.
- Bake in the hot oven for 55-70 minutes. A wooden skewer inserted in the middle should come out with almost no crumbs attached, and the middle of the cake, when pressed, should spring back slightly instead of sinking. Bake for an additional 5-10 minutes if necessary.
- Remove from the oven and let cool in the tin for 10 minutes. Slide a table knife all around the edge to loosen the cake, then remove from the tin. Transfer to a wire rack to cool for 1 hour.
Recipe taken from this book:
A recipe by Gary Rhodes from Sunday Magazine.
I’m sure you’ve eaten apple fritters before but not with a sherry-based batter. To make the flavour really strong, I also like to soak the apples in neat sherry for 30 minutes. You can imagine the wonderful rich flavour of the apples. I find that they go very well with pouring cream, vanilla ice cream or yogurt ice cream, which really lifts the sherry taste.
Ingredients: 2 eating apples, peeled, cored, cut into 1/2 in (1.5cm) thick rings or 8 wedges; 4 tblsp sweet sherry; 2 eggs, size 2; 4 oz (100g) self-raising flour; 1/2 tsp ground cinnamon, optional; 1 oz (25g) caster sugar; Oil for deep frying; 1 tblsp icing sugar, optional
- Soak the apples in the sherry for 30 minutes. Drain off the sherry and put to one side.
- For the batter, beat together the eggs, flour, cinnamon, if you’re using it, and caster sugar. Add the sherry. Dip and coat the apples in batter. Heat the oil in a deep-fat fryer to 180oC/350oF and fry the fritters until golden. It’s best to cook 4-5 fritters at a time and then keep them warm in a pre-heated oven while the rest are cooking.
- Sprinkle on icing sugar, if you’re using it.
In honour of it being a Gary Rhodes recipe, here is a recipe book of Gary’s
Golden autumn fruits combine wonderfully in this popular family pudding.
Serves: 4-6; Prep: 25 mins; Cook: 35-40 mins baking
Ingredients: 500g (1 lb) cooking apples, peeled, cored and chopped; 500g (1 lb) firm pears, peeled, cored and chopped; 2-3 tbsp granulated sugar
Topping: 175g (6oz) plain flour; 75g (3oz) butter or block margarine, diced; 40g (1 1/2oz) caster sugar
- Preheat oven to 200oC/400oF/Gas 6.
- Put the apples into a heavy based saucepan. Add 125ml (4 fl oz) water and bring to the boil. Cover and simmer over gentle heat for 5 mins.
- Drain the apples and add to the pears and sugar. Mix well with a large wooden spoon and turn into a 23cm (9in) ceramic flan dish.
- For the crumble topping, sift the flour into a mixing bowl. Add the butter or margarine and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar.
- Spoon the crumble evenly over the apples and pears. Bake for 35-40 minutes or until the crumble is golden and the fruit is cooked. Serve hot, with custard or cream.
Cooks tip: There are several variations to try with the same crumble topping. A lovely summer recipe is to use 250g (9oz) of strawberries and 4 firm peaches. Slice up the two fruits and mix with 4 tbsp granulated sugar. Put straight into the flan dish and spoon the crumble mixture on top. Bake for 35-40 minutes, or until golden brown. Serve hot or cold.
A book with more crumble recipes and a dish to bake it in.
And something for the chef to wear.