Apple & Almond Cake...

I made this cake as we were desperate for some cake but had no butter in. So I started trawling recipes for something that could be baked without it and came across this recipe, then played about with it a bit. Mainly changing it from rhubarb to apple. The cake is light and tasty. The apples add a nice moist element and the crunchy topping finishes it off perfectly. I think there's plenty of scope here for development or customisation if you fancy. It's handy to have a tasty non-butter based cake recipe you can call on when needed.

• Beat the brown sugar, oil, egg and vanilla essence together.
• Gradually add the flour, bicarbonate of soda and milk to this mixture, until smooth.
• Stir in the apple, pour into a tin.
• Combine caster sugar with a tablespoon of melted butter (I used oil as obviously had no butter) and stir in the flaked almonds.
• Sprinkle this over the top of the cake then bake for 30 minutes in a preheated oven (180°C).

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Easter Pudding...

I spotted this idea in an M&S magazine that was lying around. We didn't make it for Easter, but rather the week after when they were selling Hot Cross Buns off cheaply. It is essentially a bread and butter pudding, with the addition of some chopped apple. At any other time of the year you could make this with fruit buns or fruit loaf of course, there's no reason for it to be Hot Cross Buns.

Ingredients:
• 12 Hot Cross Buns
• 400ml Double Cream/Single Cream/Milk blend (depending on how rich you want it)
• 2 or 3 Eggs
• 50g Demerara Sugar
• 3 small dessert Apples
• Butter

Method:
• Slice and butter the buns, arrange in a greased tray so the tops are showing.
• Chop the apples into cubes and spread liberally amongst the buns.
• Beat the eggs and stir in the milk/cream. Pour over the buns.
• Sprinkle sugar generously over the top.
• Bake for 30 minutes at 170°C until the custard is set.

(Serves 12)

Notes:
• The original recipe added pears, we only had apples in at the time.
• I added some vanilla syrup (the stuff you'd add to coffee) drizzled over then buns. I can't prove this made it tastier, but it seemed a good idea if you have somehting like that around.

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Mince Pies (from scratch)...

Mince Pies are Christmas essentials. There's loads of choice out there in the shops; deep fill, luxury, shortcrust, puff, lattice, big, small... However, they just aren't ever quite the same as ones you make yourself. This year I felt inspired to give homemade mincemeat a go, and turned to Delia for a recipe.

I was pleasanty surprised how simple it is, and so tasty too! Everyone should give it a go, you'll never look back.

Mincemeat: I followed Delia's recipe, except using pre-ground nutmeg as I couldn't get hold of fresh. Can't see this being a problem.
I've got some thoughts for variation below though.
This recipe makes LOADS of mince pies, so you'll have them coming out of your ears.

Pastry:
200g Plain Flour
100g Butter
1 Egg
2tbsp Icing Sugar

• Blend (by hand or mixer) the flour, icing sugar and butter to the breadcrumb stage.
• Add the egg to bind it together.
• Chill for an hour or so then roll out, cut into rounds and line a tart tin.
• Fill with a small teaspoon of mincemeat and top with smaller circles or christmassy shapes.
• Bake in a preheated oven (180°C) for 15-20 mins until golden brown.
• Cool on a rack and dust with icing sugar.
(makes at least 20)

Notes:
Potential variation ideas for the mincemeat...
• Add cranberries, should sharpen it up a bit.
• Add chopped dried apricot and use Amaretto liquer instead of brandy.

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