This recipe I am sharing with you today is one I adapted from a recipe I found on a site called From The Larder. This dessert is one of those great light bulb moments when you realise you can use up leftover mincemeat following the holiday season. Not only that, but you have got yourself a quick and simple dessert recipe that you can come back to time and time again.
Bramley apples are fabulous cooking apples. Large, flattish round apples with green skin and red blush these are fabulously tart apples. They have beautiful white flesh that cooks down into a frothy pulp which makes them ideal for cooking with. They make beautiful applesauce and crumbles.
Mincemeat can be made at home, although, let's face it, buying a jar of mincemeat is not only cheaper, but as delicious.
Ingredients:
- 2 Bramley apples, peeled and diced
- 2 tbsp light brown sugar
- grated zest and juice of ½ lemon
- 150g butter
- 150g caster sugar
- 3 eggs
- 1 tbsp vanilla extract
- 6 tbsp mincemeat
- 150g plain flour
- 1½ tsp baking powder
- ¼ tsp salt
- 1 tbsp milk
- 1 tsp caster sugar, for sprinkle
Method:
Pre-heat the oven to 170ºC/150ºC for fan assist oven.
In a large bowl, mix the Bramley apples with brown sugar, lemon zest and juice. Pour into a buttered baking dish and set aside.
Cream the butter and caster sugar for a few minutes until light and fluffy.
Add the eggs one at a time, mixing until thoroughly incorporated.
Stir in the vanilla extract and then the mincemeat.
Sift together the flour, baking powder and salt then mix into the rest of the ingredients until just combined.
Finally stir in the milk.
Pour the batter on top of the apples then bake in the oven for around 45 minutes until the sponge has browned on top and when inserted the toothpick, it comes out clean.
Sprinkle over the teaspoon of caster sugar and serve with lashings of custard.
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