Tag Archives: Apple

Toffee Apple Cake

9 Nov

My last taste of Halloween! This cake takes you back to eating toffee apples on Halloween with friends and family. This is a wonderfully soft apple cake smothered in sweet sticky toffee going together brilliantly! This cake says bye to Halloween but embraces autumn and leads nicely on to the festive spirit!!!


5 Bramley apples
1 Lemon juiced
50g Caster sugar
150g Caster sugar
1tsp Vanilla essence
5 Eggs
300g Plain flour
1tsp Baking powder
150g Melted butter

62g Butter
30ml Semi skimmed milk
112g Muscovado sugar

Estimated time: 60 minutes


Weigh your 50g of caster sugar into a large bowl. Squeeze the lemon juice into this bowl. To make sure you don’t get any pips in the sugar place a sieve over the bowl to catch them, or you can squeeze the juice out into a separate bowl 🙂 stir these together and set aside.

Now peel your apples, if you don’t have Bramley (cooking) apples then Grannysmiths will be fine. You don’t want anything to sweet or you’ll loose the flavour while it cooks! Once peeled cut the apples into quarters and cut the core out. Roughly chop the apple pieces into bite size chunks before adding them to the lemon and sugar mix. Give them a stir to make sure they’re all covered as the lemon juice will stop the apples oxidising and going brown, give them a stir every so often 🙂


Now weigh the rest of the caster sugar into a mixing bowl and slowly stir in the melted butter.

To this stir in the vanilla and then mix in the eggs one at a time. Make sure they are well mixed in before adding the next. This will make it a lighter orange 🙂


Weigh your flour and baking powder together before carefully folding this into your sugar. Try not to knock any air out, but be careful so you’re not left with lumps!

Now pour your apples and all the lemon juice into your mixing bowl and fold these in before pouring the cake mix into a lined tin.


Bake the cake at 180c for 35-40minutes until the top is nice and gold and a skewer comes out clean. Allow this to cool slightly in its tin before putting on a serving plate.

While the cake is cooling weigh your butter, milk and Muscovado into a saucepan.

Slowly heat this until everything melts. Once melted bring it all up to the boil and stir constantly for 3 minutes.

When the 3minutes is up pour your toffee on top of your cake making sure all of it’s covered!


Now cut and enjoy!! This sticky moist apple cake is so amazingly tasty and a wonderful end to Halloween! Everyone will love this cake it’s so more-ish and delicious as a pudding with cream or cold with a nice mug of tea 🙂 enjoy everyone!!!


Apple Chutney

27 Mar

This is a rather odd thing to make as I know, there are so many chutneys in shops that all look amazing, but oh my god, this stuff is amazing!! I fell in love with this chutney the first time I ever had and made it, it even made dates taste nice!!! This is honestly one of the easiest things I’ve ever made, and you don’t have to leave it sealed for any amount of time before eating!!


1kg Peeled and grated apples
35g Root ginger
35g Garlic
135g Chopped dried dates
135g Sultanas
170 Balsamic vinegar
1 1/2tsp Allspice
500g Caster sugar

Estimated time: 60 minutes


This is a bore I know, but firstly you need to peel the apples. Once peeled cut them in half and then into quarters, now you can cut the core off easily 🙂 sadly now you have to grate them all, unless you have a snazzy electric grater! Don’t worry about the apples going brown, they’re going to be cooked in vinegar so they’ll be brown either way!!


Once peeled and grated put the apple in a large pan along with the caster sugar. To this carefully pour the vinegar on top. Once all in give it a quick stir before gently heating on the hob. You don’t want to heat it to fast or it might stick, but you want it to eventually come to the boil.

While the chutney is heating up you can start on the garlic and ginger. Firstly peel the garlic cloves and chop the very top and bottom of them off, this will also make it easier to peel. Carefully slice the garlic cloves into slices, from here you can now cut them the other way and then finely dice it. You only need to roughly dice the garlic.

Now the ginger, same as the garlic, roughly peel the ginger as the skin will be woody in the chutney! Carefully slice and dice the ginger roughly and put it with the garlic. Now with a sharp knife you can go over them again making sure they’re chopped nice and small!


If your dates aren’t pre chopped then I’m afraid you’ll need to chop them as well. These don’t have to be so small, just down the middle and into thirds will be fine, they’ll cook down as well.

By now the chutney should have come up to the boil, allow it to simmer for a few minutes before adding the rest of the ingredients. Pour in all of the chopped garlic and ginger, along with the sultanas, dates, allspice and the cider. Stir everything together so it’s well mixed.


Allow this to simmer, stirring occasionally. The mix will seem quite watery at this stage, but slowly you will notice the liquid boiling off and it looking more like chutney. When the mix looks like chutney (I know that sounds vague, but you’ll know what I mean!) and there is a clear line left on the pan when you scrape a spoon along the bottom you can try a bit. Make sure you go for the apple to make sure that it is completely cooked.

Once cooked allow to cool before putting it into an airtight tub/jar or whatever you have handy. Cover with cling film if in a tub as it will help to prevent the chutney getting anything on it.


And now enjoy, this is amazing stuff and goes with anything and pretty much everything!! I hope you love this as much as I do. Especially as it is so easy and to be honest quick to do!!!!!

New York Crumb Cake with Apple

2 Mar

This is my own take on the traditional New York Crumb cake with a bit of a twist. As much as I loved the cinnamon crumb topping the cake I felt that it would and could be so much more with the addition of apple! I was right 🙂


2tbsp Vegetable oil
225g Plain flour
112g Granulated sugar
2 1/2tsp Baking powder
1 Egg
125ml Milk
4tsp Vanilla essence

For the crumble:
375g Plain flour
175g Muscovado sugar
2tsp Cinnamon
225g Butter melted

Estimated time: 60 minutes

For the compote:
4 Cooking apples
2tbsp Granulated sugar


First the compote, this is very easy and quite quick to do. Firstly peel your apples and cut them in half and then half again. Now you want to carefully cut the core off, the easiest way to do this is to hold the apple piece on its side and cut diagonally down making sure the core is cut off. Now slice and dice the apple and scrape into a saucepan with the caster sugar. Gently heat the apple and stir occasionally until they cook down. Once cooked down leave to one side to cool.


Now the sponge. Weigh the flour, sugar and baking powder into a bowl together. In another bowl weigh the milk, vanilla, egg and the oil. Whisk these together so that the oil is combined.


Carefully fold the dry ingredients into the liquid a bit at a time. Once all the dry ingredients are mixed in, scrape it into a lined cake tin and spread it evenly. Don’t worry that it doesn’t look like much mix, it rises a lot, it surprised me the first time I made it!!


Spread the apple compote on top of the sponge forming a tasty layer of apple goodness 🙂


Now the topping! Weigh the muscovado, flour and cinnamon into a bowl together. Melt the butter in the microwave before pouring it into the dry ingredients. Stir the butter in until it forms big crumbs. Now sprinkle the crumbs on top of the apple finishing the cake. Bake at 180c for 25-30 minutes. When the cake is cooked a skewer should come it clean. Allow to cool before cutting!


I hope you enjoy this cake. I find it pretty amazing, especially with tea ( yes that is an English tradition that I rather enjoy :p ). The addition of the apple has lightened the cake hugely and goes so well with the cinnamon making it a brilliant snack 🙂


%d bloggers like this: