Dutch Apple Cake – Kruimelkoek

After being told about this Kruimelkoek recipe and getting my hands on the book below, I thought that this was one recipe that could not be missed, especially as I had a batch of Somerset apples that had been cooked and frozen. Having already blogged about a family favourite recipe for a delicious Somerset Cider Apple Cake, I wanted to see how this compared. The end result was great and something completely different, as the apples sunk down in the pastry, leaving a very tasty sponge with a crisp sugary crust. I can now see why Dr. Oetker wanted to add this to his Dutch baking book “Bak met plezier!” all those years ago.

Ingredients:
250g Butter
250g Sugar
500g Self-raising Flour
1 Egg
750g Apples (already stewed and sugared)
Vanilla Essence
Pinch of Salt


1. Soften the butter until creamy and add the sugar and vanilla essence, then the egg and salt and mix together.

2. Then add the sieved flour and mix with your hands until you have a crumbly mixture.

3. Put a third of the mixture in the tin, then lay the apple mixture on top, leaving a gap around the sides. Put the rest of the mix around the sides and on the top.

4. Cook in the oven at 180C for 50 mins.

Enjoy!

Blueberry Muffins

As a family we first ate a muffin on the quayside of Granville Island, Vancouver, in 1989, on our first big trip as a family to the States and Canada for a wedding. Everyone fell in love with them, and when they arrived in the UK as US-style coffee shops appeared it was even better. Blueberry ones seem to be the favourite but raspberry or chocolate ones come in a close second. Below is a recipe I found in a magazine – not sure which one – but they work really well.

Makes 12 muffins

Ingredients:
12oz/325g Plain flour
6oz/175g Caster sugar
½tsp Salt
2tsp Baking powder
½tsp Bicarbonate of Soda
1 Punnet of Blueberries
2tsp Poppy seeds
2 Eggs
200ml/8fl oz Whole milk (any milk is ok)
100ml/4oz Vegetable oil
1 lemon juice and zest


A 12-hole muffin tray and tulip muffin cases are needed.

Preheat oven to 180C/350F Gas 4 or 170C Fan Oven.

1. In a mixing bowl mix the flour, sugar, salt, baking powder, bicarbonate of soda and poppy seeds.

2. In a measuring jug, beat the eggs before adding the milk, oil and lemon juice and lemon zest.

3. Add these to the dry ingredients/fruit and mix well but quickly, as the lemon and the raising agents start to work.

4. Divide evenly between the muffin cases.

5. Cook in the centre of the oven for 20/25 minutes approximately, checking after 15 minutes to make sure the tops are not burning

6. Check they are cooked when a skewer inserted into the centre of the muffin comes out clean.

Leave to cool and enjoyed warmed before eating. They freeze well.

Enjoy!

Win a copy of Baking Made Easy By Lorraine Pascale

I’ve teamed up with Britain’s leading discount book store “The Works”, to give “Anyone For Seconds?” readers the chance to win a great book from Lorraine Pascale – “Baking Made Easy”.

Established in 1981 as a discount book store, The Works has 300 stores across the UK offering books, arts & crafts and more at discount prices. I hadn’t realised until they emailed me, however, that they also had an online shop, which you can find at www.theworks.co.uk.

In her book, Top patisserie chef Lorraine Pascale shares her foolproof recipes and tips for successful, confident baking. To accompany her recent TV series, Baking Made Easy features 100 original and favourite recipes, with sections on breads, cakes, meals and desserts, and plenty of ideas to take you from Monday to Sunday. Whether you’re a kitchen adventurer or a baking novice, its time to turn on the oven and discover the modern delights of baking.

To be in with a chance of winning this lovely book, please follow @anyone4seconds, tweeting me your favourite Cake Recipe that you enjoy baking most of all and also leave it as a Comment on here for others to read as well. 🙂 If you do not use Twitter, please mention that below with your comment.

The competition closes at midday on Friday, August 3rd, and one lucky winner will be selected from all the entries made.

Enjoy!

Homemade Mincemeat (Gluten Free)

This is a post that I have had on the backburner, since the USB stick with the photos on went walkabout… until now!

Finally updated, I thought it was about time to share it, even if it is several months late, or several months early now. 🙂

My Mum used to buy mincemeat from a supermarket until she couldn’t eat Gluten and my sister oranges. My Great Grandma would have been horrified that my mum did that, as when she was a little girl she used to help her make it. The beginning of October was the best time as the family would use faller apples.

My Mum told me:

It seemed to take ages as the fruit came unwashed and unpicked, in blue paper bags, from the greengrocers just down the road. Everything was weighed as it was needed from Williams and Treadgold (a shop in Bournemouth). With only a radio and chat as company for this job we set to work to make pounds of mincemeat to give out to friends and family and to use ourselves at Christmas.

Then, after looking around for a good and fairly easy recipe, good old Delia came up trumps – so thought we would share it.

Delia’s Homemade Mincemeat:

Ingredients:
Makes 6-8 jars
1 lb (450g) Bramley apples, cored and finely chopped – no need to peel
*8oz (225g) Shredded suet
12 oz (350g) Raisins
8oz (225g) Sultanas
8oz (225g) Currants
8oz (225g) Whole candied peel chopped finely
12oz (350g) Dark soft brown sugar
4oz (100g) glacé cherries chopped – my addition
2oz (50g) whole almonds chopped
Grated zest and juice of two oranges
Grated zest and juice of two lemons
4 teaspoons mixed spice
½ teaspoon ground cinnamon
½ nutmeg grated
6 tablespoons brandy

Preheat oven to 120C; 100 Fan; Gas Mark ¼

1. Check the fruit over for stalks and stones.

2. Then combine all the ingredients in a large oven-proof bowl, mixing them thoroughly.

3. Cover with a tea towel and leave overnight.

4. Pre-heat the oven and place the bowl covered with foil in the oven for 3 hours. It will be swimming in fat. Do not worry!

5. Remove from the oven and leave to cool, stirring every so often, the fat will coagulate and instead of being in tiny shreds, (like the suet looks) it will coat everything.

6. When it is cold stir in the brandy.

7. Put into sterilised jars and seal.

*NB Using vegetarian, suet drenched in rice flour, means that it is Gluten-free and if using gluten-free pastry, you have a real treat for Christmas – Mince Pies!

Enjoy!

Jubilee Baked Blueberry Cheesecake (Gluten Free)

I’m not sure the exact relevance that a baked cheesecake has to the Jubilee but we were making this at the weekend for everyone to enjoy during the bank holiday celebrations.

We have been making this recipe in the family for over twenty years and once, an American friend told us ‘it tastes just like an American Cheesecake’, which is always a great compliment 🙂

This is the best baked cheesecake recipe I have tried to date and I know everyone who tries it will love it too!

Serves 8

Ingredients:
For the Biscuit Base...
100g/4oz Gluten free digestive biscuits
50g/2oz Butter, plus extra
25g/1oz Plain Chocolate, broken into pieces
For the Filling...
500g/18oz Ricotta Cheese
Grated rind of 1 Lemon
Juice of ½ Lemon
2 Eggs
100g/4oz Caster Sugar
Seeds of 1 Vanilla pod
350g/12oz Blueberries
1 tbsp Gluten free plain flour


1. Make the base: butter a loose-bottomed 8in round cake tin.

2. Crush the biscuits until fine (use a rolling pin).

3. Melt the butter and chocolate in a small bowl over a pan of hot water.

4. Stir into the biscuit mixture, then spread over the base of the tin and chill.

5. Pre-heat the oven to 180C/350F/Gas 4.

6. Put the cheese into a bowl and add the lemon rind and juice, eggs, sugar and vanilla seeds; beat to a smooth batter.

7. Toss blueberries in flour, then fold into the batter. Pour over the base and bake for 35 minutes or until just set. Turn off oven, leave door ajar and leave to cool.

8. Chill for a few hours or overnight.

Amaretti biscuits (gluten free) can be used instead of digestives. This can also be made with Strawberries, Raspberries, Blackberries, Blackcurrants and Cherries (stoned).

Enjoy!

For Jessica x

West Country Creams

I am not sure where this recipe came from but my Mum has been making these for over 30 years before teaching me. All I know is that the whole family absolutely love it, and we all have done since we were very small, and friends equally so. It is any easy dessert that looks as if it has taken some time to make.

Serves 8 people

Ingredients:
1 lb (450g) Raspberries
½ pint (275ml) Double Cream
½ pint (275ml) Plain Yoghurt – can be Greek or half-fat
Demerara or Muscavado Sugar
Ratafias to garnish

Use 8 ramekins or small glass dishes. It can also can be made in a large glass dish – it looks quite exotic.

1. Divide the raspberries between the dishes.

2. Put the cream into a dish and whip it until it comes to soft peaks – beware do NOT over-whip

3. Fold in the yoghurt, the mixture will thicken.

4. Spoon the mixture over the raspberries but leave a little space at the top of the dish.

5. Sprinkle the sugar over the top of the cream to cover it.

6. Chill the puddings for at least 8 hours, preferably overnight.

7. The sugar will melt to form a coat over the cream.

8. Serve with Ratafia biscuits.

I love raspberries for this dish best of all but any fruit will do even a mixture of one, two or three together.

Enjoy!

Baked Nectarines with Crushed Ratafia

This recipe came about when my mum found it in a magazine for baked peaches. The only trouble was that you had to skin the peaches (too much trouble!) and it used a Bakewell Tart mixture – so was totally useless for her gluten free diet. She looked it up as my younger brother had eaten it at a friend’s house and raved about it. A bit of thought later, she decided that she could cheat and came up with this recipe below, and this is even easier than having to make a Bakewell mixture. We all now prefer this recipe as the filling is lighter allowing us all to eat more than the allotted two!!

Ingredients:
1 Nectarine per person
Gluten free Ratafia or Amoretti biscuits – M&S do good ones!
Cream/Crème Fraiche
Clear Honey

1. Use at least 1 nectarine per person

2. Cut the nectarines in half and remove the stone.

3. Put them in an oven proof dish, cut side up.

4. Crush Ratafia or Amoretti biscuits into a bowl. Use 2 biscuits per nectarine.

5. Add enough Cream/Crème Fraiche to the crushed biscuits to make a thick paste.

6. Pile the paste on top of the nectarines, filling the hole where the stone was.

7. Then drizzle 2 teaspoons of Clear Honey over nectarines.

8. Put in oven for 15-20 mins @ 180°C until Nectarines are fairly soft, but not mushy.

9. Serve with extra cream or ice cream.

N.B. Peaches can be used instead of Nectarines.

Enjoy!

Limoncello Syllabub with Crushed Ratafias

I don’t know where I found this recipe but it is a very nice light pudding. The alcohol can be left out to no real detriment to the taste, but you will need 2 lemons if you do not use it. It can be made very quickly if guests turn up unexpectedly. Since making it a few times now, it has become a summer family favourite.

Bring a taste of Italy to your table with this delicious gluten free pud!

(Printable Recipe)

Serves 4-6

Ingredients:
75ml Limoncello
2 Lemons
500ml Double Cream
100g Unrefined Caster Sugar
12 Ratafia biscuits

1 Mix the the Limoncello, most of the zest from 2 lemons and the juice of one to two lemons (whatever your preference) together.

2 Pour the cream into a large bowl and softly whip with the sugar. It’s important not to over-whip the cream, so whisk it until it just starts to thicken.

3 Then drizzle in the lemon mixture and whisk again.

4 Divide between 4-6 small glasses and refrigerate for at least an hour.

5 Just before serving, put six biscuits in a plastic bag. Crush with a rolling pin and sprinkle them over each dessert with a little lemon zest.

If you like, serve each with a ratafia biscuit.

N.B. Check the biscuits are gluten free.

Enjoy!

Fruity Flapjacks

I have always made flapjacks – they have always been a family favourite. Also having Coeliac Disease I can tolerate oats as long as I don’t eat them every day. Usually I make them plain, but whilst sitting in the Dentist’s one day I came across this recipe which I copied out. I cannot remember the name of the magazine or the cook so cannot give them the thanks of how these flapjacks are made. All I can say they are delicious and I find it hard to keep to one a day! Do try them at your peril!

(Printable Recipe)

Ingredients:
1 Orange
1 Lemon
50g Golden syrup
175g Butter
150g Soft brown sugar
200g Oats (not jumbo)
75g Pine nuts or amount to your liking
75g Raisins or amount to your liking

Pre-heat oven 160C, Fan 140C, Gas 3

1 Grease the inside of a 20cm square baking tin, line with parchment and grease again.

2 Grate zest from Orange and lemon (no pith) into a large saucepan.

3 Measure the golden syrup into the pan too.

4 Add the butter and brown sugar, heat gently stirring until butter melted and sugar melted. Take off heat.

5 Add the oats, pine nuts and raisins to the saucepan and mix thoroughly.

6 Pour into the prepared tin spreading it evenly.

7 Place tin in the oven and bake for 25/35 minutes or until golden in colour. Check the oven after 20 minutes or so.

8 When cooked remove from the oven allow to cool for a few minutes, then mark the flapjack into squares with a knife.

Do eat the first few warm, with coffee or tea, – they are irresistible.

NB: The oats I used are Gluten-free and bought from Waitrose.

Enjoy!

Simple Simnel Cake

Simnel cake is a light fruit cake, similar to a Christmas cake, covered in marzipan, and eaten during Lent or at Easter. They have been around since mediaeval times, and were originally a Mothering Sunday tradition, when daughters would make one to be taken home to their mothers.

This Gluten Free version was made by my girlfriend for my mum for Mother’s Day and is based upon Mary Berry’s version from the BBC Recipe site.

(Printable Recipe)

Ingredients:
175g/6oz Light Muscavado Sugar
175g/6oz Butter, softened
175g/6oz Self Raising Flour
3 Large Eggs
25g/1oz Ground Almonds
2 tbsp Milk
100g/4oz Sultanas
100g/4oz Cherries, quartered, washed, and dried
100g/4oz Dried apricots, snipped into small pieces
1 tsp Mixed Spice
2 tsp Ground Ginger
To serve:
450g/1lb Golden Marzipan
3 tbsp Apricot Jam
1 Egg, beaten

Preheat oven 160C/320F/Gas 3.

1 Grease and line the base and sides of an 20cm/8in deep, round cake tin with baking parchment.

2 Measure all the cake ingredients into a large mixing bowl and beat well until thoroughly blended. Place half the mixture into the prepared tin and level the surface.

3 Take one third of the marzipan and roll into a circle the same size as the cake tin, place the circle on top of the cake mixture. Spoon the remaining mixture on top of the marzipan and level the surface.

4 Bake for about one and three-quarter to two hours or until golden brown and firm in the middle. If toward the end of the cooking time the cake is getting too brown, loosely cover with a piece of foil. Allow the cake to cool in the tin before turning onto a cooling rack.

5 When the cake is cool. Brush the top with the apricot jam (warmed). Roll out half the remaining marzipan to the size of the cake and sit it on the top. Crimp the edges of the marzipan and make a lattice pattern in the centre of the marzipan using a sharp knife. Make 11 even sized balls from the remaining marzipan and arrange around the edge.

6 Brush with beaten egg and glaze under a hot grill for about five minutes, turning the cake round so it browns evenly, so the marzipan is tinged brown all over. (You can also do this with a blow torch if preferred).

Decorate with edible flowers.

Enjoy!