Apple and ginger puddings
Ingredients list :
Note : 6 mini pudding basins are needed for this recipe.
Brown sugar 175g
Eggs, 3 beaten
Self-raising flour 150g
Ginger stem in syrup, 3 pieces chopped
Small cox apples 2
Ground cinnamon 1Tbsp
Ground ginger 1 Tbsp
Preheat the oven to 180℃. Oil the pudding basins and line their bottom with a small circle of ovenproof paper.
Beat the sugar with the butter, add the eggs gradually then the flour.
Finely chop the ginger and grate one of the apples.
Peel and reserve the other. Add the ginger and apple to the mix.
Slice the second apple in 6 thin slices. Dust with caster sugar and put one slice at the bottom of each basin.
Pour the mix into the basin and level with a knife. Cover in foil snugly. This will keep it moist and full of flavour.
Put the basin inside a roasting dish filled with one inch of water and put in the oven for 30 minutes. Serve warm with ice-cream.
Summer calls for rough’n’ready recipes that produce speedily a dish you can pack away and go down to the beach or the river with ! So here is another family favourite: A crisp, caramelised apple tart as flat as a galette… Something light and juicy you can even eat with your fingers – then lick them afterwards!
It is so easy I am almost embarrassed to put it up but then I have been baking it for so long for my family that it kind of HAS to be included or I’d be cheating the remit of this blog.
Five large French golden
Puff all-butter pastry 1 roll
Brown sugar 2 big Tbsp
Roll out the puff pastry into a buttered tin, peel and core the apples then slice them finely -(I use my mandolin, again!).
Dice the butter and scatter on top then liberally dust with sugar and put in a warm oven (160°) for no less than 45 minutes. The fruit must have time to soften and caramelise without drying out too much. It’s ready when it oozes the most enticing fragrance of cooked apples and butter pastry and the edges are brown… Serve with a bowl of ice-cream or just on its own.
I was brought up in a large orchard in the South of France and this recipe to me concentrate all the most appetising aromas of my kind of house, the magic of cooked apples and the truthfulness of real family cooking.
Marrow and apple savoury loaf
Self-raising flour 250g
Marrow (or courgette) 300g
1 grated apple
Olive oil 100ml
Soft goat cheese 150g
A handful of pumpkin seeds
Peel and cut the marrow in small chunks. Grate the apple. Mix the eggs, soft goat cheese and seeds in a bowl, mashing it up roughly with a fork. The cheese needs to still be quite lumpy and not too finely folded in the mix. Add the flour while mixing. Add the marrow and apple.
Line and oil a rectangular cake tin. Pour the mix in, then put in a warm oven for 20mn at 210 degree Celsius, then for another 20 at 180.
Serve with a salad.
This recipe is inspired by a little bound book my friend Marie-Anne produced for her school in Paris. It has been my best-used recipe book for a long time because it was done by busy mums and has exactly what we need in it: quick, tasty, healthy family dishes! No chef’s dishes, no food journalist’s contraptions but the real Mc Coy.
The original recipe uses courgette and grated cheese but I never know what to do with marrow when I have one and I think goat cheese goes wonderfully with either marrow or courgette!
Ps: I also removed the salt because you don’t need any when cooking with cheese.
The thought of carrot rarely raises lustful memories but as a humble winter vegetable it elevates itself to dizzying heights of seduction when baked into a spongy, moist and spicy cake… I made it as a treat last week-end for a posse of ravenous ten-year olds and I long for it again as a cold Friday closes in…
Shared with my beloved and a boiling cup of tea, it is my cake of choice on a dark evening! You can also use the mix in a muffin for a special treat…
Ingredients: For a large cake or 24 muffins
- 370g self-raising wholemeal flour
- 300g brown sugar
- 1 teaspoon raising powder
- 1 large spoon of cinnamon
- 15 cl rapeseed oil
- 4 large eggs
- vanilla extract
- 100g shredded coconut
- 180g grated carrot
- 1 grated apple – optional but it adds moisture
For the filling and topping:
1/2 small tub of cream cheese and ½ tub of mascarpone
Roughly same quantity of icing sugar.
A few drops of lemon juice : I sometimes cut corners by using 2 spoonfuls of good lemon curd instead – and reducing the sugar.
I use roughly the same quantity of sugar than cream. This is not about skimping on calories ! Use a hand whisk and add spoonfuls of sugar until it is all used up.
Whisk it all together till you get a fluffy filling. Reserve in the fridge.
What to do next:
Warm the oven at 180 degree Celsius. Oil and line 2 sandwich tins. Grate the carrots and apple. Mix all the dry ingredients in a big bowl. Add the oil, beaten eggs and vanilla. If the mix is on the dry side, add a little milk: It must nicely moist.
Fold in the grated carrots and coconut; apple optional. Bake for 35min at 180°.
Take the mix of mascarpone, cream cheese, icing sugar and lemon juice out of the fridge. Spread in between the two cakes and a layer on top. Decorate with coloured vermicelli or whole pecan nuts.
This makes a FABULOUS birthday cake…
Posted in autumn, baking, family favourite
Tagged apple, baking, birthday cake, cake, carrot, cinnamon, coconut, icing, indulgence, mascarpone
Deep retro apple pie
For the pastry topping:
150g cold butter
180 g plain flour
20g almond powder
50g muscovado brown sugar plus extra caster sugar for sprinkling
80ml of cold water
For the filling:
3 large apples (jonagold or bramley)
1 handful of brown muscovado sugar
1 spoonful of cornflour
a few blackberries, plums or dried prunes (optional but nice)
1 capful of orange blossom water
Blitz the pastry ingredients in the mixer and roll in a ball. Reserve in the fridge in a plastic bag while you do the fruit filling.
Warm the oven to medium high.
Dice the apples and mix the sugar and spices with the fruit. Put the fruit in a deep pie dish, sprinkle the cornflour and dot with the orange scented water.
Roughly roll out a slab of pastry. Cover the dish with it, stretching it to the sides and making sure you create a snug topping. Don’t worry if it is uneven, looks don’t matter – here at least. Pull and tuck as necessary. Carve a small hole on top with a sharp knife. Sprinkle the extra caster sugar over it.
Put in the middle rack of a warm oven for 1hour, then raise the temperature for 10 mn to get a golden top.
Serve warm with whipped cream or ice cream and wait for the compliments!
Oven 140 degree Celsius then 160 to brown the top.