Why not beat the cold this week by baking up a delicious treat?
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You will need
For the doughnuts:
280g strong white flour plus extra for dusting
¼ tsp salt
7g sachet fast action dried yeast
20g caster sugar
20g soft butter
1 small egg
125 ml lukewarm water
3 Pink Lady® apple, quartered and cored
2 tbsp caster sugar
75ml Pink Lady® apple juice
2 baking trays dusted with flour and a 5.75cm round cutter
Sunflower oil for deep frying
¼ cup yoghurt
Golden caster sugar for dusting
Double cream whipped with a little icing sugar to serve
1. Mix the flour, salt, yeast and sugar in a processor, add the soft butter, egg, yoghurt and water and pulse until smooth. Tip onto a lightly floured surface and knead until smooth, if necessary add a little more flour, bring into a ball.
2. Clean out the bowl and lightly oil it, put the dough in the bowl and cover with cling film and put in the fridge overnight (the dough can be kept up to 48 hours in the fridge)
3. To make the apple purée and the filling cut the apple quarters into 5mm slices across and place straight into the pan, add the sugar and apple juice. Cover and cook on a moderate heat for about 7 minutes until just softening.
4. Drain over a bowl, keeping the juice and roughly chop the apple and cool. Put 100g to one side and reserve for the filling, and put the rest in a processor with the juice and blitz to a textured puree to create the apple purée.
5. Cut the dough into 4 and work with a piece at a time, keeping the remainder covered as you go. Roll out on a lightly floured surface to about 5mm thickness or even thinner and stamp out 7 circles from each piece.
6. Put a quarter teaspoon of cooked apple in the centre of each circle dab a little water around the edges and pinch the edges together to seal well.
7. Put on the floured trays and cover with dry cloths and leave about 30 minutes - 1 hour until almost double the size.
8. Heat the oil to 175°C and fry the doughnuts in small batches for about 3-5 minutes until golden, turning them as they cook. Toss in sugar while hot.
9. Serve with the sweetened cream for dipping.
Recipe courtesy of www.pinkladyapples.co.uk
You will need
For the filling:
4 stalks (about 400g) rhubarb, trimmed and chopped
500g Bramley apples, peeled, cored and chopped
3 tbsp caster sugar
50 ml Belvoir Rhubarb & Apple Pressé
For the crumble:
200g plain flour
100g cold butter, cubed
125g demerara sugar
25g porridge oats
2 tbsp flaked almonds
1. Preheat the oven to gas 6/200 degrees.
2. Place the rhubarb, apples, sugar and Belvoir Rhubarb & Apple Pressé in a large saucepan. Bring to the boil, then turn the heat down, cover and allow to cool down for 15 minutes (try not to stir too much as this will break up the fruit).
3. Meanwhile, make the crumble: place the flour and sugar in a bowl, then add in the cold butter. Using just the tips of your fingers, rub the chunks of butter into the flour/sugar mixture until it resembles breadcrumbs, then stir in the porridge oats.
4. Spoon the fruit into the bottom of a pie dish then top with the crumble. Sprinkle with the flaked almonds and bake for about 30 minutes. Serve with double cream or custard. Don’t forget to save some for breakfast too!
Recipe courtesy of Belvoir
You will need
120g dark chocolate (70%), broken into small pieces
250g caster sugar
1 vanilla pod, seeds only, or ½ tsp vanilla bean paste
90g plain flour, sifted
60g cocoa powder, sifted
50g milk chocolate chips
50g white chocolate chips
5 digestive biscuits
2 handfuls large soft marshmallow
1. Preheat your oven to 180°c fan or 200°c for a conventional oven.
2. Grease and line a 30x15cm tray with greaseproof paper.
3. Melt the chocolate and butter in a bowl over a pan of simmering water, being careful not to let the bottom of the bowl touch the water.
4. In a mixing bowl, whisk the sugar, vanilla and eggs together until light and fluffy.
5. Add the chocolate and butter mix into the egg mix and fold in.
6. Fold in the flour and cocoa powder, then the chocolate chips.
7. Pour the mixture into the baking tray and spread out evenly.
8. Push the marshmallows in to the mix.
9. Bake in the Leisure range cooker for 20-22 minutes. There should be no wobble but it’ll still look a little undercooked, which is perfect.
10. Before it cools, break each biscuit into roughly three pieces. Add these evenly into the mix, with half sticking out.
Recipe courtesy of Leisure / Dan Doherty
You will need
For the Fruit Filling
6 pears, peeled and roughly chopped
65g coconut sugar
Juice of 1/2 lemon
1 tsp freshly ground cardamom
1 tbsp cornflour
For the Crumble
35g coconut sugar
60g rolled oats
1 tsp ground cinnamon
60g California walnuts, finely ground
50g California walnuts, roughly chopped
50g rice bran oil
1. Preheat the oven to 190C (170C fan)
2. To make the fruit filling, place the pears into a large bowl with the sugar, lemon juice and cardamon and set aside for a few minutes whilst you make the crumble topping.
3. Place the sugar, oats, cinnamon, ground and chopped California walnuts into a bowl and mix together evenly. Drizzle in the oil as you stir with a fork, forming clumps of crumble mixture.
4. Sprinkle the cornflour over the fruit mixture and stir to combine. Scrape the fruit mixture into a large ovenproof dish and sprinkle over the crumble topping. Bake in the oven for about 40 minutes or until the juice of the fruit is bubbling and the topping is crisp.
5. Serve warm with a little cream
Recipe courtesy of California Walnuts