Ready to eat in under an hour, this easy-to-make Wholemeal Vanilla Shortbread is rich, buttery, and nutty. With just four ingredients—butter, sugar, flour, and vanilla—it’s simple yet delicious. Add some Peanut Butter Cookies to your biscuit collection

Table of Content

• Wholemeal vs Wholegrain

• Ingredients and Possible Substitutions.

• Instructions

• Storage and Serving.

• Tips and FAQ

• Recipe Card

Wholemeal vs Wholegrain.

In a nutshell, wholemeal and wholegrain flour are basically the same. They are referred to differently in other countries. In the UK, we call it wholemeal, in the USA, these products are referred to as Wholegrain or wholemeal. Source - Cotswold Flour

Ingredients and Possible Substitutions

This is just an overview of the ingredients I used in this recipe, along with possible alternatives and why I may have chosen them. A complete list of ingredients and full instructions can also be found in the Recipe Card below.

• Butter - Unsalted at room temperature

• Sugar - soft brown sugar. You can use white caster sugar, but avoid using demerara or granulated sugar as the granules are much larger and could burn during baking, leaving brown patches in the biscuits.

• Vanilla extract or Vanilla paste. Try using Maple Syrup as an alternative.

• Flour - wholemeal flour or any wholemeal or wholegrain flour. Using all-white flour will give a different taste and appearance.

INSTRUCTIONS

Preheat the oven to 160 °C fan-assisted. Before you make this simple wholemeal shortbread recipe, line the base of an 8” square loose bottom cake tin with baking parchment.

Step 1: Using an electric mixer with the paddle beater, beat together the butter, sugar and vanilla extract until smooth and well combined.

Step 2: Add the flour and slowly mix to form a smooth, firm dough.

Step 3: Place the dough into the prepared cake tin, and, using the back of a spoon, press down firmly and evenly to form a smooth base.

Step 4: Mark the dough into equal portions with a knife, cutting only partially through the dough. Add decorative holes in each section with a fork.

Step 5: Bake in the centre of the oven for 25 – 30 mins, or until baked. Before the wholemeal shortbread begins to cool, cut the portions all the way through.

Storage and Serving

Although you may find nothing is left after a couple of days, these wholemeal shortbread biscuits will keep for several days when stored in an airtight container.

Slice the shortbread into sections while still warm. Cool completely before breaking into portions and serving. However, they taste nice even when slightly warm.

Tips and FAQ

Tip:

• To avoid crumbling, leave the shortbread in the baking tin to cool completely before breaking into portions and serving.

Can You Make Shortbread with Wholemeal Flour?

• Wholemeal flour adds texture and flavour to this simple shortbread recipe, which plain white flour lacks and is a great way of introducing wholemeal and whole grain flour to your baking.

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Ingredients

For the Sponge cakes. Makes 9

• 170g baking block or softened butter

• 170g soft light brown sugar

• 3 medium eggs

• 170g self raising flour

• 1 teaspoon vanilla extract

For the Buttercream and Strawberry topping

• 200g icing sugar sieved.

• 100g butter softened.

• ½ teaspoon Vanilla Extract

• 9 large fresh strawberries

Method

Preheat the oven to 180 deg fan. Place 9 paper muffin cases into a muffin tin. Use more if you want to make smaller buns.

Step 1: Using an electric mixer or wooden spoon, beat the baking block/butter with the sugar until soft, fluffy, and lighter in colour.

Step 2: Gradually add the eggs, one at a time, adding a little flour between each one to help prevent curdling.

Step 3: Add the remaining flour and vanilla extract. Mix until well combined.

Step 4: Fill each muffin case with the cake batter, taking care not to overfill them. Using an ice cream scoop makes the job a little easier.

Step 5: Bake in the oven for 15 - 20 or until baked, testing the centre of each cake with a skewer until it comes out clean. Remove them from the oven and leave to cool completely.

Make the Buttercream

Step 6: Beat together the sieved icing sugar, butter, and vanilla extract until soft, fluffy, and almost white. If needed, add a little milk or cream to soften the buttercream.

Step 7: Scoop out the centre of each bun, then slice each in half.

Step 8: Fill each hollow with buttercream. TIP: To make it easier to fill each fairy cake, place the buttercream in a piping bag with a large nozzle at the end.

Step 9: Place the two cut pieces of sponge on top of the buttercream, creating the butterfly effect. Then, place a fresh strawberry between the two pieces of sponge on top of the buttercream.

To eat the strawberries, grab hold of the little green leaves and pop them into your mouth, savouring every bite.

Storage

Although you can keep them for a few days in an airtight container, I kept mine in the fridge because of the fresh fruit. Bring them back to room temperature before serving.

Any leftover buttercream can be saved in the fridge or frozen for later use on other buns or cakes. To make it softer for piping, bring it back to room temperature and give it a good mix

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Table of Content

• Buttermilk Ingredients List

• Step by Step Instructions

• Storage

• Recipes using Buttermilk

• Tips and FAQ

• Buttermilk Alternatives

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Whenever I want to make a recipe that calls for buttermilk, I usually buy it from the supermarket. Buttermilk is the thin, slightly cloudy liquid byproduct of making butter from cream. Many people drink it as it is. It’s not for me, though.

The buttermilk you buy in supermarkets is often thicker and creamier, but still with a sharp taste. I’ve often used it well after its use-by date. In my brain, if it smells, tastes and looks ok, it must be ok. Others may think differently.

On the occasions I’ve made butter from cream, I’ve gone on to make scones using the butter and the thin, sharp buttermilk liquid that’s left. The volume of liquid needed had to be adjusted, but the result was just as good.

You can, of course, make your own Buttermilk from regular milk using an acid such as Lemon Juice (my choice of acid) or vinegar. Just make sure the milk is at room temperature.

Once transformed, you can use it straight away in so many recipes or save it in the fridge for up to a couple of days. It resembles the thick buttermilk you find in supermarkets, rather than the thin by product after churning milk to make butter.

Have you made buttermilk? I’d love to know how you got on.

Leave a comment

Buttermilk Ingredients List

Equipment

• A small jug and spoon. These are the only pieces of equipment needed to make buttermilk out of regular milk. Use a larger jug when making larger quantities.

Ingredients

• Milk - Full-fat (Whole) Milk is best. And it must be at room temperature. You can use semi-skimmed or low-fat milk.

• Lemon Juice - Freshly squeezed if you can. Save the Lemon zest for another recipe.

Step by Step Instructions

The steps for making homemade buttermilk are easy to follow. Give it a try.

Step 1: Turning milk into buttermilk is best done when the milk is at room temperature. If you have taken the milk straight from the fridge and cannot wait for it to come up to room temperature, gently warm the milk in a small pan to a body temperature of about 37 deg. Do the finger test if you wish. The milk should feel tepid.

• Tip: Making buttermilk will take a little longer if the milk is cold and taken straight from the fridge

Step 2: Add the lemon juice to the milk, give it a gentle stir, and let the magic begin.

Step 3: Within a few minutes, you will see the transformation taking place.

Step 4: After about 30 minutes, the buttermilk is ready to use. Give it a good mix; there is no need to strain the mixture. You can use it in conjunction with any shop-bought buttermilk that you may have. Or leave it covered in the fridge for up to a couple of days to use later.

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Storage

Fridge - Store covered in the fridge for up to a couple of days. Give the buttermilk a good mix before using it.

Recipes Using Buttermilk

• Easy Buttermilk Soda Bread.

Tips and Faq

• Tip 1: Using milk at room temperature works quicker than milk taken straight from the fridge.

• Tip 2: Using whole milk is also best, but low-fat milk is fine.

What Can I Use Instead of Buttermilk?

• A good quality, plain yoghurt, depending on thickness, is an ideal buttermilk substitute.

Buttermilk soda bread is a simple baking skill that anyone can do. It’s a great introduction to making bread for the first time, as no yeast is required. The texture is denser than bread made with yeast but is just as good and hearty to eat.

To make the dough rise, it relies on the interaction between the Bicarbonate of soda and the acid in buttermilk, which you can make for yourself using milk at room temperature, or buy from the supermarket.

During the weeks of very cold weather, I would make homemade soup from whatever veg I have in my fridge, and while it was cooking, I would make this very simple white Soda Bread to go with it.

While Soda Bread is best eaten on the day it is made, it will taste just as good the next day if you slice and toast it for breakfast with jam or marmalade or warm it up again in the oven at the same time that you re heat any remaining soup, on the hob, from the previous day.

Ingredients and Possible Substitutions

This is just an overview of the ingredients I used to make this recipe, along with possible alternatives and why I may have used them. A complete list of ingredients and full instructions can also be found in the Recipe Card below.

• Flour - I used White Spelt flour for this recipe, but you can use plain white/all-purpose flour.

• Bicarbonate of soda - This reacts with the buttermilk, which helps the dough rise.

• Salt - I prefer to use crushed Sea Salt or crushed rock salt. Table salt is fine as an alternative.

• Buttermilk - Try this Easy Way to Make Buttermilk if you cannot get hold of it in the shops and have a glut of milk that needs to be used up.

Step by Step Instructions

To make soda bread with buttermilk, follow these step by step instructions.

Equipment

• 1 Baking tray with a sheet of baking parchment.

• Mixing bowl

Ingredients

• 450 g white spelt flour or plain white flour

• 1 level teaspoon crushed sea salt or crushed rock salt

• 1 level teaspoon bicarbonate of soda

• 350 ml buttermilk.

Preheat the oven to 200c/400f/Gas 6 oven and have ready a baking tray lined with baking parchment or a silicone baking sheet.

Step 1: Sieve together the flour, salt, bicarbonate, and soda into a large mixing bowl. Make a well in the centre and add the buttermilk. Using your hands, bring all the ingredients together until you have a soft but not too sticky dough. Tip: Work quickly, and do not over-mix the dough.

Step 2: Place the dough onto a prepared baking tray and make a deep cross in the centre. Irish folklore says that doing this lets the fairies out, or they may bring bad luck to your bread!

Bake in the centre of the preheated (hot) oven for 30 - 40 minutes or until baked golden on the outside and baked in the centre. It should sound hollow when you tap the base of the soda bread. I test all my loaves using a thermometer around 94 - 95 deg and I consider it done.

Serve this old fashioned buttermilk soda bread while still warm, with salted butter and jam. Or with soup as a light lunch on a very cold day.

Storage

Room Temperature - I find soda bread is best eaten on the day it is made. It will store in an airtight container for a few days. Gently reheat in a moderate oven if you wish, or toast a few slices for breakfast the next day.

Freeze - I imagine it would freeze well, but this is not something I have tried.

Tips and Faq

Tip 1: Work quickly when mixing the soda bread ingredients, and do not over-mix the dough.

What Makes Soda Bread Rise?

The reaction of the bicarbonate of soda and the acidity in buttermilk makes soda bread dough rise in the oven. Once the buttermilk and bicarbonate of soda are mixed together with the dry ingredients, you need to work quickly.

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Deep and rich tasting dark chocolate and grated roasted beetroot give these Beetroot and chocolate brownies a wonderful, moist texture. You will never know that the beetroot is there.

I started growing beetroot last year, but the hot weather and other urgent family events meant they didn’t do that well because of a lack of watering and weeding. On the plus side, the apple tree and fig tree have done really well.

I haven’t made brownies for a while, so I decided to update my peanut butter brownie recipe. I basically replaced the quantity of peanut butter with grated roasted beetroot and made it a little more wholesome by using wholegrain flour instead of plain white flour.

Making brownies with beetroot in it is one way of getting children to eat their vegetables without realising it.

Ingredients and Possible Substitutions

This is just an overview of the ingredients I used to make this recipe, along with possible alternatives and why I may have used them. A complete list of ingredients and full instructions can also be found in the Recipe Card below.

• Fresh Beetroot (approx three uncooked, unpeeled)

• Butter

• Dark chocolate - I used 72% extra dark chocolate created for bakers. It’s often cheaper and is just as good. The brand I used is Dr Oetker.

• Vanilla extract

• Soft Brown Sugar - Castor sugar is fine, but avoid using granulated sugar as the grains are larger and will take longer to whisk with the sugar. I also find that brown sugar gives extra flavour to baking.

• Medium Eggs - Free range and organic if possible.

• Flour - for this recipe, I used wholemeal flour; my favourite is Spelt Wholemeal. You could use plain white flour. TIP: There is no need to add any raising agent. Brownies don’t really need it.

• Pinch of sea salt (optional) I didn’t use any salt at all in this recipe, but feel free to add a pinch if you wish. I will the next time I make them

• Cocoa powder - This gives the brownies an extra rich chocolate taste. Make sure you sieve cocoa powder as it can often lie in clumps.

Instructions for making Chocolate Brownies with Beetroot.

• Step 1 - Preheat the oven to 200 °C deg fan assisted. Individually wrap the cleaned and washed beetroot in foil and place in a shallow baking tin in the oven for about 1 hour until tender. TIP: You could boil the beetroot, but I find you lose a lot of the juice, flavour and colour into the liquid, which is then poured away.

• Step 2 - Grease and line a 20cm (8inch) x 25cm (10inch) baking tin with baking parchment.

• Step 3 - When the beetroot is cooked and cooled, peel off the skin and grate or chop it finely. Turn the oven down to 160°C fan assisted.

• Step 4 - Melt the butter and chocolate in a heatproof bowl over a pan of simmering water.

• Step 5 - In a separate mixing bowl, beat the sugar and eggs until well combined and lighter in colour with a smooth mousse texture. This should only take a couple of minutes. Add the vanilla extract and mix until well combined.

• Step 6 - Add the grated cooked beetroot along with the melted butter and chocolate. Mix until well combined.

• Step 7 - In a separate bowl, mix together the flour and sieved cocoa powder, then add to the chocolate mixture. Mix until smooth and well combined.

• Step 8 - Pour the mixture into the prepared tin and spread it out to the edges with a spoon.

• Step 9 - Bake for 25 - 30 mins or until baked. The top should be soft and squidgy. Let the brownies cool completely in the tin before dusting with icing sugar and cutting into squares.

Store in an airtight container. You could try freezing a few, although this is not something I have done. Bring back to room temperature and if you wish, warm through in a moderate oven for a few minutes before serving.

Tips

• Tip 1 - You could boil the beetroot, but I find you lose a lot of the juice, flavour and colour into the liquid, which is then poured away.

• TIP2 - There is no need to add any raising agent. Brownies don’t really need it.

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I don’t know the origins of the classic Coffee and Walnut Cake, but it has proved to be a staple recipe in many homes and bakeries. This version simplifies the traditional recipe into a light, single layer traybake that is perfect for a quick afternoon tea treat or cake sale, without the fuss of having to level several layers. The crowning glory is a thick, easy to make, coffee flavoured, spreadable glaze made with espresso powder, icing sugar and water, finished off with more crushed walnuts.

Ingredients and Possible Substitutions

This is just an overview of the ingredients I used to make this recipe, along with possible alternatives and why I may have used them. A complete list of ingredients and full instructions can also be found in the Recipe Card below.

For the coffee flavoured cake

• Butter - unsalted and at room temperature

• Soft light brown sugar - White Caster sugar is fine, but brown sugar complements the flavour of coffee.

• Medium eggs - Free range and organic if possible.

• Self raising flour - Sieved to remove any lumps

• Instant coffee powder or crushed granules.

• Vanilla extract

• Walnuts - If you don’t like walnuts, pecans or chopped mixed nuts are fine.

For the Coffee Icing Topping

• Icing sugar - sieved. Lumps in icing sugar can be very difficult to mix in.

• Coffee Powder - Instant or espresso is fine.

• Pre-boiled warm water - Do not add it all at once.

• Walnuts - roughly chopped

Equipment

• Traybake or sheet cake tin (25cm x 20 cm) or similar size

• Baking parchment

Step by Step Instructions

Make the coffee flavoured sponge cake

• Preheat the oven to 180deg conventional oven. Grease and line the base of a 25cm x 20 cm x 2cm deep oblong traybake tin or similar with baking parchment.

• Using an electric mixer, beat the butter and sugar together until light and fluffy. Gradually add the eggs one at a time, adding a little flour between each one to help prevent curdling. Mix until well combined.

• Add the remaining flour, instant coffee powder, chopped walnuts and vanilla extract. Mix until all the ingredients are well combined.

• Pour the cake mixture evenly into the prepared tin. Bake for 20-25 minutes or until baked, testing the centre of the cake in different areas with a skewer until it comes out clean.

• Leave in the tin to cool completely before adding the coffee frosting.

Make the Coffee Glaze Frosting

• Sieve together the icing sugar and instant coffee powder. Beginning with one tablespoon of pre-boiled water (I’m old school and always used preboiled water), mix the icing sugar and coffee powder until you have a thick, spreading consistency, adding more water as needed.

• When your sponge cake has cooled completely, spread the coffee icing evenly over the top.

• Before the icing sets, decorate with crushed walnuts.

Storage

This cake will keep for a couple of days if stored in an airtight container.

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Whether you call them Rock Cakes or Rock Buns, this recipe is easy to make and is a great one to start your baking journey, or if, like me, you are trying to get back into baking again after a particularly sad and stressful time

They have a scone-style texture and are best eaten on the day they are made. You could replace the dried fruit with chocolate drops and omit the spices.

Some people eat them as they are, while others, including me, occasionally eat them spread with a little butter. Either way, I hope you give them a try.

Ingredients and Possible Substitutions

This is just an overview of the ingredients I used to make this recipe, along with possible alternatives and why I may have used them. A complete list of ingredients and full instructions can also be found in the Recipe Card below.

• Self-raising Flour - This contains a raising agent that allows the rock buns to rise a little

• Pinch of salt - only use what you can hold between your index finger and thumb.

• Ground Mixed spice - If you can’t get hold of mixed spice, use your favourite sweet spice such as cinnamon or nutmeg.

• Unsalted butter (fridge cold - This makes it easier when rubbing in with the flour.)

• Soft brown sugar- caster sugar is fine, although I find that brown sugar gives a much better flavour than white.

• Mixed dried fruit such as currants, raisins and sultanas.

• Chopped mixed peel - Try to get fresh mixed peel, which is much softer than tubs of peel which have been stored in your cupboard for months.

• Medium sized egg - Free range and organic if possible

• Milk - whole or semi-skimmed is fine

• Demererar sugar (optional) for dusting.

Step by Step Instructions for Making Rock Cakes

• Preheat the oven to 180deg Fan Assisted.

• Line 2 baking trays with a sheet of baking parchment.

• Step 1: In a large mixing bowl, mix together the flour, salt, sugar and spices. Using your finger tips, rub in the butter until you have fine breadcrumbs. Tip: adding the sugar at this stage helps to break up the butter

• Step 2: Mix in the dried fruit and candied peel. Add the lightly beaten egg and milk, and mix everything together to form a firm dough.

• Step 3: Spoon individual mounds of dough of equal size, approx 12, onto the baking trays.

• Step 4: Bake in the centre of the oven for 12 - 15 mins or until baked with a nice golden colour. TIP: Baking times will depend on how many rock cakes you make. Larger portions will need a few extra minutes of baking time.

• Take out of the oven and dust with Demerara sugar while still warm. Leave to cool.

• Rock cakes are best eaten on the day they are made. But will keep for a couple of days in an airtight container.

Storage

• Room Temp - Keep in an airtight container

• Freeze - This is not something I have tried, but you could try freezing the dough in individual portions. You will need to bake them for a few extra minutes.

Tips

• TIP: Baking times will depend on how many rock cakes you make. Larger portions will need a few extra minutes of baking time.

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Recipe for Easy Rock Cakes (Rock Buns)

The shortcrust pastry for these Vegetable and Lentil Pasties uses a mix of white Spelt Flour (plain white flour) and Spelt Wholemeal flour, mixed vegetables for the filling, using what I could find in the fridge, plus some leftovers from a previous meal. I added a handful of red lentils to bulk it up and add texture.

Inspiration for making Vegetable and Lentil Pasties

The inspiration for this recipe came after visiting a wonderful bakery in Whitby called The Cornish Bakery on Church Street in the town centre. It’s just yards from the bottom of the 200 steps, or is it 199? leading up to Whitby Abbey. They sell lovely fresh cakes and savoury bakes, and you can sit down and enjoy a coffee or two before you climb up to the abbey and see the wonderful views across the town harbour and the sea.

Whitby is also the home of Whitby Jet, amazing sunsets and it’s the place where Captain Cook departed on HMS Endeavour to sail the south seas.

The beaches are spacious for families, dog walkers and those looking to find fossils. If you are lucky enough to find a 66 million year old fossil Ammonite - Link to Natural History Museum, on your first attempt at searching, try not to sound too excited next to someone who has spent years searching for one without success!

Ingredients and Possible Substitutions

This is just an overview of the ingredients I used to make this recipe, along with possible alternatives and why I may have used them. A complete list of ingredients and full instructions can also be found in the Recipe Card below.

For the Shortcrust Pastry

• Spelt white flour - You could use plain or all purpose flour

• Spelt Wholemeal Flour - or any wholemeal flour. Spelt has a nice nutty flavour, but you can use any wholemeal flour.

• Butter - I always use unsalted butter, which means you can control the salt used in pastry making by adding it to your own taste.

• Vegetable shortening such as Trex - I find using a mix of shortening with butter gives the pastry a lovely texture when baked.

• Salt - crushed sea salt has more flavour

• Egg - Organic and free range if possible.

• Cold water - fridge cold makes better pastry. It helps keep the butter and shortening cold too.

For the Vegetable and Lentil Filling

• Olive oil - this is used for frying - Vegetable oil is fine

• Leeks - If you cannot get fresh leeks, chopped frozen leeks are fine.

• Sweet Red Pepper - Fresh or frozen is fine.

• Crushed sea salt

• Cracked black pepper

• Frozen mixed Vegetables - Try to get a mix of vegetables, containing carrots, peas, beans and sweetcorn.

• Red lentils - Use according to the packet instructions.

• Vegetable Stock cube - crushed. Omit if using vegetable stock.

• Boiling water - Or replace the water with vegetable stock, omitting the vegetable stock cube.

• Egg - for egg wash or use milk.

Step by Step Instructions

Make the Shortcrust Pastry

Step 1: Place the flour, salt, butter, and vegetable shortening into a food processor and blitz until the mixture resembles fine breadcrumbs.

Step 2: Add the egg and enough water, and mix until you have a smooth, firm ball of dough. Tip: Do not add all the water in one go. Only add enough to bring the dough together to a smooth dough.

Step 3: Flatten the dough a little and wrap it in cling film. Place it in the fridge to rest for at least 30 minutes.

Make the Vegetable Filling

Step 1: Gently fry the chopped leeks and chopped sweet pepper in olive oil, and add the salt and pepper. Simmer until the leeks become translucent and the peppers have softened.

Step 2: Add the frozen vegetables, red lentils (according to the packet instructions), stock cube and boiling water. Turn up the heat and simmer until all the vegetables and lentils are cooked through and the stock cube has dissolved.

Step 3: Take the pan off the heat and leave the vegetable filling to cool completely.

Step 4: Remove the pastry from the fridge and cut it into 6 equal portions. Roll each one out into a circle the size of a small plate about 7 inches across.

Step 5: Place a portion of the cold vegetable and lentil mixture into the centre of the pastry, leaving about 1 inch around the edge.

Brush the edge with water, and fold up so that the edges meet in the middle and on the top. Press the edges firmly together, making a decorated fluted edge with your fingers.

Step 6: Place each pastie onto a baking tray with a sheet of baking parchment, and place in the fridge for about 10 minutes for the pastry to rest a little before baking.

Preheat the oven to 180Cdeg (fan assisted oven).

Step 7: When ready to bake, brush each pastie with a beaten egg and cut a few slits in the pastry to allow any steam to escape during baking.

Step 8: Place the tray of pastries on the middle shelf in the oven and bake for 20 - 25 minutes or until cooked through and the pastry is golden.

Storage and Tips

• Freeze - These pasties freeze really well. Wrap in suitable containers.

• Tip 1 - Make the filling using any leftover vegetables or whatever you can find in the freezer or fridge.

• Tip 2 - Do not add all the water to the pastry in one go. Only add enough to bring the dough together to a smooth dough.

Please let me know how you get on with this recipe, especially if you adapt it with your own filling.

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When autumn arrives, a homemade Dorset apple cake is the best way to use up a bumper harvest of homegrown apples. This beginner-friendly apple sponge recipe, packed with fresh fruit and warm spices, is surprisingly easy to bake, making it the perfect rustic fruit cake for family gatherings.

This original recipe for this Easy Dorset Apple Cake, submitted by Karen S. Burns-Booth, can be found on page 74 of the first Clandestine Cake Club Cookbook.

For this version, instead of using baking apples, I have used sweet dessert apples and reduced the amount of sugar needed to combat the tart flavour of baking apples that was used in the original recipe.

How to Make an Old Fashioned Dorset Apple Cake

Serves 9 -18 portions

I made this recipe using a 20cm/8inch square cake tin lined with baking parchment.

Ingredients and Possible Substitutions

This is just an overview of the ingredients I used to make this Dorset Apple Cake recipe, along with possible alternatives and why I may have used them. A complete list of ingredients and full instructions can also be found in the Recipe Card below.

• 3 large dessert apples

• butter unsalted

• soft brown sugar

• medium eggs (free range and organic if possible)

• vanilla extract

• self-raising flour ( this flour contains a raising agent, such as baking powder)

• Demerara sugar (optional topping).

Instructions

Preheat the oven to 190C/fan 170C. Grease and line a 20 cm loose bottom square cake tin with baking parchment.

• Step 1: Core and thinly slice the apples—peeling them is unnecessary. Place them in a shallow dish, and to help prevent them from turning brown, either squeeze lemon juice over the top or cover them with cold water. If using cold water, pat them dry before layering them in the cake batter.

• Step 2: Beat the butter and sugar together until light, fluffy, and slightly lighter in colour. Add the vanilla extract and gradually add the beaten eggs, adding a little flour to help prevent curdling.

• Step 3: Add the remaining flour and mix until well combined.

  • TIP: Optional - Add a little Cinnamon sieved into the flour for additional flavour.

Step 4: Spoon half the mixture into the prepared cake tin, spreading it evenly. Arrange half of the apple slices over the top.

Step 5: Repeat the process with the remaining cake mixture.

Add more apple slices. Then sprinkle demerara sugar over the top layer of apples.

• Step 6: Bake in the oven for 60 - 65 minutes or until baked and golden brown. Testing the centre of the cake with a skewer until it comes out clean.

• Step 7: Leave in the tin to cool a little before turning out.

Serve while still slightly warm or as a dessert with cream, custard or ice cream.

Additional note:

Self-rising flour is plain/all-purpose flour that contains a raising agent such as baking powder. There are many opinions on how much baking powder to add to plain/all-purpose flour, to turn it into Self Raising Flour, ranging from 1 or 2 teaspoons to 100g/200g of Plain/all-purpose flour. I do not usually do this, as Self-Rising Flour is mainly used here in the UK.

If using plain flour/all-purpose flour, please check out this post on Food52 how to make Self Raising Flour.

Tips and FAQ

What are the best apples for Dorset Apple Cake?

• I prefer to use naturally sweet dessert apples when making Apple cakes, as there is no need for additional sugar to be added, with the exception of a small amount sprinkled over the top of the cake before baking.

Why did my apple cake sink in the middle?

• This could be because your slices of apple were too wet; pat them dry if they have been soaked in water, preventing them from going brown. Opening the oven too soon can often cause a cake to sink in the middle. Always wait until it is ¾ baked before you open the oven door.

Should I peel the apples for a Dorset Apple Cake?

• I prefer not to peel my apples. Leaving the apple skins on adds texture, roughage and colour to the cake.

How do I stop the top of my cake from burning before the middle is cooked?

• If the cake is becoming too brown in the middle, cover with a sheet of baking parchment or foil for the final 10 - 15 mins of baking time. Always test the centre of the cake with a skewer until it comes out clean.

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This recipe for Peanut Butter and White Chocolate Blondies is topped with more white chocolate and crushed salted peanuts.

This version, for Peanut Butter and White Chocolate Blondies, which I adapted from a recipe on Jane’s Patisserie website for white chocolate and raspberry blondies, worked out pretty well, and with the topping of white chocolate and a scattering of crushed salted peanuts, I’ll definitely be making them again.

You will need an 8” x8” square cake tin, lined with baking parchment, to make these blondies. If you use a larger tin or a round tin, you will need to adjust the baking times, or they will over/underbake.

Ingredients and Possible Substitutions

This is just an overview of the ingredients I used to make this recipe, along with possible alternatives and why I may have used them. A complete list of ingredients and full instructions can also be found in the Recipe Card below.

• unsalted butter

• soft brown sugar - white caster sugar is fine, but lacks the slight toffee flavour you get with brown sugar.

• medium eggs - free range and organic if possible (lightly beaten)

• vanilla extract

• plain flour (sieved)

• white chocolate chips - or chop up a bar of white chocolate

• chunky peanut butter - smooth peanut butter is fine, but lacks the crunchy texture.

Decoration

• White chocolate for decoration

• Crushed salted peanuts (optional)

Instructions

1. Preheat the oven to 180ºc/160ºfan and line an 8 x 8” square cake tin with baking parchment.

2. Melt the butter and pour it into a large mixing bowl, along with the soft brown sugar and beat until smooth.

3. Add the lightly beaten eggs and vanilla extract and mix until well combined.

4. Add the flour and beat until the mixture is thick and smooth.

5. Add the white chocolate chips and chunky peanut butter and mix thoroughly.

6. Pour the mixture into the prepared tin and spread evenly.

7. Bake in the oven for 25 - 30 minutes until golden on top and slightly soft in the middle.

8. Leave to cool in the tin for 10 to 15 mins

9. Melt the extra white chocolate in a heatproof bowl over a pan of simmering water. Then drizzle or spread over the cooled blondies and sprinkle with crushed salted peanuts (optional)

10. Allow the chocolate to set before slicing and serving.

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Other Peanut Butter Recipes.

Here are a few other peanut butter recipes that you may like to try.

• Peanut Butter Cookies.

• Banana and Peanut Butter Muffins

Recipe Card

This recipe for Easy Peanut Butter Cookies is adapted from a BeRo recipe booklet and may just be the easiest cookies you will ever make.

You can use smooth or chunky peanut butter. The recipe yield says 18, but I managed to make 21. If I make these again, and I am sure I will, I’ll add some Maple Syrup for an even smoother taste. These Easy Rock Cakes (Rock Buns) are another easy recipe to try. To help with the peanut butter cravings, these Banana and Peanut Butter Muffins will really hit the spot.

Ingredients and Possible Substitutions

This is just an overview of the ingredients I used to make this recipe, along with possible alternatives and why I may have used them. A complete list of ingredients and full instructions can also be found in the Recipe Card below.

• Unsalted butter - Room temperature

• Soft light brown sugar - Golden or White Caster sugar is fine

• Chunky Peanut Butter - Smooth peanut butter is fine. For this recipe, I used 100% peanut butter containing no oil or sugar

• Medium egg - Free range and organic if possible

• Self-Raising Flour - if using plain all purpose flour, you will need to add a raising agent such as baking powder

  • Note: However, this recipe works perfectly well with plain flour, without any raising agent (baking powder). The cookies will not spread so much during baking, and you will need to press the peanut butter cookie dough a little more to prevent them from being too thick.

Step by Step Instructions for Making Peanut Butter Cookies

Method

Preheat the oven to 160 deg fan/180 °C conventional oven. Prepare a baking tray with a sheet of baking parchment.

• Step 1: Beat together the butter and sugar until light and creamy. But not as much as if you were making a cake.

• Step 2: Add the peanut butter and lightly beaten egg. Mix until well combined.

• Step 3: Add the flour and mix until well combined with no floury lumps in the cookie dough.

Step 4: Place spoonfuls of the peanut butter cookie dough on the prepared baking trays, flatten a little by making a pattern of each cookie with a fork.

Step 5: Bake in the oven for 12 - 15 mins or until baked with a slight golden colour. Leave to cool before carefully placing them onto a cooling rack to cool completely.

An alternative way to bake Peanut Butter Cookies.

Roll the dough in clingfilm and leave in the fridge overnight. Remove the clingfilm, slice into portions, place on baking trays and bake in the oven for 12 -15 mins or until baked and golden in colour.

Storage and Tips

• Room Temp - Will keep in an airtight container for a few days

• Fridge - Keep the cookie dough covered in the fridge and bake the next day

• Freeze - I imagine the cookie dough will freeze well as individual portions.

• Tip 1: For additional flavour, try adding a tablespoon of Maple Syrup the next time to make them.

Can I use plain flour to make Peanut Butter Cookies?

• This recipe works perfectly well with plain flour, without any raising agent (baking powder). The cookies will not spread so much during baking, and you will need to press the peanut butter cookie dough a little more to prevent them from being too thick.

Which is the best peanut butter for making cookies?

• I prefer to use 100% peanut butter that does not contain any additional oils or sugars, as this can affect the baking results. Too much oil in the peanut butter could cause the cookies to spread too much.

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Who Uses Them and How?

I’ve started to include them at the bottom of my recipe posts. Although they are not quite as efficient as some of the recipe card plugins you can use on a WordPress website, I do find them useful, but a bit time consuming to complete when publishing my posts.

You will find all my recipes in the RECIPES tab on the navigation bar. Each post will have step by step instructions and a completed recipe card at the bottom.

Print and Save

Some posts will have a ‘Jump to Recipe’ button at the top if you want to skip the method, and each recipe card has the option to print and save using the little icons.

If you are a food writer and are a member of the Food Writers’ Forum, I have written a post showing you how to add a 'Jump to Recipe' button at the top of your post.

Do You Use Them?

How do you store the recipe that you find on the internet?

I had thought about doing this as a survey, but it’s always interesting to see other people’s views on things.

Please leave a comment below with your thoughts on any of the following points. It will really help me and other food writers make our posts and recipes as efficient as possible for you to use.

Leave a comment

• Do you Jump Straight to the recipe card, especially if there is a ‘Jump To Recipe’ button?

• Do you print the recipe to keep in a folder?

• Do you copy and paste the recipe into your own digital folder?

• Do you cook/bake simply by viewing the recipe from your phone/laptop/tablet?

• Do you pull the recipe into a recipe app and view it that way?

• Do you not find them useful at all?

• Other (please specify)

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Happy Baking. Have a great weekend ahead.

Lynn

Nothing is nicer than fresh homemade thick custard poured over a slice of apple pie or crumble. Even on its own, it tastes delicious, especially when homemade Vanilla extract is added. This will go nicely with a fruit crumble or Sticky Toffee and Date Pudding with a Toffee Sauce

Thick Cold Custard Uses

Once this custard is cold, it sets nice and thick, very much like a creme patisserie/pastry cream. Use it in any of the following ways.

• Fruit Tarts: Fill the pastry case with thick, cold custard, adding fresh fruit on top. Glaze with fruit syrup.

• Cinnamon Rolls: Spread a thick layer of cold, thick custard over the cinnamon on the rolled-out sheet of puff pastry before rolling and slicing into individual sections.

• Cream Puffs and Chocolate Eclairs: Fill a piping bag with cold, thick custard and pipe it into the centre of each one.

• Keep it simple - Serve with stewed Rhubarb, hot or cold or this Rhubarb and Apple Lattice Tart.

How to Make Thick Custard

Ingredients

• 200ml single cream

• 300ml whole milk

• 1 medium egg

• 30g white caster sugar

• ½ Teaspoon Vanilla Extract

• 30g corn flour or corn starch

Method

Step 1: Add all the ingredients (cream, milk, egg, sugar, Vanilla Extract, and cornflour) to a large pan and place it over medium heat. Stir continuously as you gradually bring the custard mixture to a simmer.

Step 2: Continue stirring as the custard begins to thicken. Test for thickness by moving your finger across the back of a spoon or spatula. Once you have the required consistency, take the pan off the heat and serve.

We love thick custard. See the tip below if you want a thinner custard. You could also serve it poured over a slice of

• Apple and Frangipane Galette.

• Rhubarb and Apple Tart

• Apple Crumble

Storage

This will keep in the fridge for a couple of days. As mentioned in the tip below, cover with clingfilm.

Tips

• Place a sheet of clingfilm over the surface of the custard as it cools to help prevent skin from forming.

• If you want thinner pouring custard, add more milk or less cornflour.

• This thick custard, when cold and set, is suitable for filling tarts and other pastries, as mentioned above.

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This traditional British Rhubarb and Apple Lattice Tart is made with a shortcrust pastry and filled with sweet dessert apples and homegrown rhubarb. Lightly stew chunks of rhubarb and place very thinly sliced apples on top. A decorative lattice pastry top is flavoured with a hint of ground ginger.

If you prefer a fruit dessert without the pastry fuss, try my Individual Mincemeat and Pear Crumbles.

Serve while still warm with hot, Thick Homemade Custard, that really hits the spot on a cold, miserable, wet day.

Rhubarb and Apple Lattice Tart

I have flavoured this shortcrust pastry with a little ground ginger. The result is mild; feel free to add more ginger for a stronger flavour. You can add some ginger to the stewed rhubarb, but don’t overdo it.

You can prepare the filling first by stewing the Rhubarb and preparing the apples while the pastry rests in the fridge or baking blind in the oven.

Ingredients and Possible Substitutions

This is just an overview of the ingredients I used to make this recipe, along with possible alternatives and why I may have used them. A complete list of ingredients and full instructions can also be found in the Recipe Card below.

For the Pastry

• White Spelt plain flour - or any plain white flour.

• Pinch of salt - only enough to hold between your thumb and finger.

• Ground Ginger - Feel free to add more to create a stronger flavoured pastry.

• Butter - fridge cold, cut into cubes

• Trex - fridge cold, cut into cubes (vegetable baking fat)

• Egg - Medium sized, free range and organic if possible

• Cold water.

For the Filling

• Fresh or frozen Rhubarb - cleaned and cut into chunks.

• Dessert apples - These have a more natural sweetness to them, and are less tarte than baking apples

• Honey - Runny or set honey

• Cornflour - Plain white flour is fine.

• Demerara Sugar - for the topping

Method Step by Step

Make the Filling

Follow these steps to make a Rhubarb apple tart sweetened with honey.

• Step 1: Gently stew the Rhubarb with the honey until softened but not mushy.

• Step 2: Remove the Rhubarb from the heat and drain it into a small dish, leaving the juice in the pan.

• Step 3: Sprinkle the cornflour over the rhubarb juice left in the pan. Mix vigorously over a very low heat until the juice has thickened and there are no lumps.

  • Tip: You could make a paste with the cornflour by adding a little cold water before adding it to the Rhubarb juice. This will help reduce lumps.

• Step 4: Take the pan off the heat, add the pieces of stewed Rhubarb back into the pan, and carefully fold them into the thickened juice until all the Rhubarb is covered. Leave to cool. Taste and add more honey if needed.

• Step 5: Core the apples, leaving the peel on, and cut into very thin slices. Place the slices in a bowl of cold water to prevent them from going brown. Drain and then pat dry with a clean tea towel before adding them to the tart.

Make The Shortcrust Pastry

You can make this Ginger spiced shortcrust pastry for any fruit tarts, ahead of time, including the blind baking.

Step 1: Place the flour, salt, ground ginger, butter, and Trex in a food processor and blitz until the mixture resembles fine breadcrumbs.

Step 2: Add the egg and the water and mix until you have a smooth, firm ball of dough.

• Tip: Do not add all the water all at once. Only add enough to bring the dough together to a smooth dough.

Step 3: Flatten the dough a little and wrap it in cling film. Place in the fridge to rest for at least 30 minutes.

Step 4: Grease the base and sides of an 8-inch (fluted) tart tin with softened butter.

Step 5: Remove the pastry from the fridge and roll it out onto a lightly floured surface or between two sheets of nonstick baking parchment. The pastry should be rolled out large enough to cover the base and sides of the tin, with a little leftover for a decorative pastry top.

Step 6: Carefully line the prepared tin with the pastry, neatening the corners, and press the pastry firmly into the sides of the tin.

Pass a rolling pin over the top to remove surplus pastry easily. Prick the pastry base with a fork, cover it with baking parchment, and return it to the fridge to rest for 10 - 15 mins.

• Tip: Leave the covered pastry in the fridge overnight if you want to bake the next day.

• Tip: Any leftover pastry can be frozen to use another day. e.g. to make small tarts.

Preheat the oven to 200 C deg fan-assisted oven.

• Please note. All ovens are different and will bake at different temperatures. Invest in an oven thermometer to check it periodically.

Blind Baking Step by Step

Follow these steps for blind-baking shortcrust pastry for fruit tarts.

• Step 7: Remove the pastry tart from the fridge and pour in some baking beans, ensuring they cover the base of the baking parchment.

• Step 8: Place the pastry tart in the oven on the middle shelf and bake for 20 minutes. When baked, it should begin to feel dry to the touch. Remove the baking parchment and beans and return the tart to the oven for a few minutes to dry the pastry further. Remove from the oven and leave to cool a little.

Turn the oven down to 180C deg (fan-assisted oven)

Baking the Tart

Step 1: Take the baked pastry tart and carefully arrange the stewed Rhubarb over the bottom. Arrange the apple slices on top of the Rhubarb. Did you remember to drain the apples and pat them dry?

Step 2: Roll out the leftover pastry and cut it into decorative shapes. Place over the top of the apples.

Step 3: Brush the pastry with milk and scatter with demerara sugar. Bake in the oven at 180C deg for 30 - 35 minutes or until the apples have softened and the pastry is cooked on the top with a light golden brown colour.

Serve with fresh, thick, homemade custard

Tips and FAQ

Can I use dessert apples instead of cooking apples?

• Yes! For this recipe, I specifically use dessert apples (like British Royal Gala, Braeburn or Jazz Apples) because they hold their shape better during baking and have a natural sweetness that balances the tartness of the rhubarb. If you use cooking apples such as Bramley apples, the filling will be much softer and more like an apple puree.

How do I prevent a soggy bottom on a fruit tart?

• First, I blind bake the spelt pastry to ensure it’s crisp on the bottom. Second, I thicken the rhubarb juices with a little cornflour before it goes into the oven. This prevents the fruit liquid from soaking into the base. You can do this with any excess fruit juices.

How do I make a perfect lattice or patterned top?

• The key is chilling the pastry. After rolling out your pastry topping, pop it into the fridge for 10 minutes. Cold strips are much easier to weave without breaking, or when using a small floral cutter. For a lattice effect, simply lay half the strips vertically, then fold every other one back to weave the horizontal strips through.

Can I make this tart ahead of time?

• You can prepare the pastry and the fruit filling up to 24 hours in advance and keep it covered in the fridge. However, for the best results, assemble and bake the tart on the day you plan to serve it to keep that lattice top perfectly crisp. Don’t forget to have some homemade custard ready to serve with it.

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They have a quick and easy-to-make crumble-style topping made with flour, butter, sugar, chopped nuts and orange zest, giving them a wonderful festive flavour and are ideal if you fancy a mince pie or mince tart without a pastry top.

Use any leftover Mincemeat to make these Apple and Mincemeat squares. And why not make a large batch of freezer friendly, ready to use Crunchy Oat and Nut Streusel Topping

In the 15th Century and beyond, Mincemeat would contain actual meat, along with dried fruits, candied peel, nuts and spices. In today’s modern jars of our favourite Christmas mince pie filling, no meat will be found. Except for suet, but these days vegetarian and vegan versions can be bought.

Ingredients and Possible Substitutions

This is just an overview of the ingredients I used to make this recipe, along with possible alternatives and why I may have used them. A complete list of ingredients and full instructions can also be found in the Recipe Card below.

• Butter - This is used to make the pastry and the Streusel Topping and must be fridge cold.

• Vegetable shortening - When combined with butter, it makes a lovely short textured pastry. If you don’t want to use shortening, use all butter instead.

• Wholemeal Flour - For this recipe, spelt wholemeal flour was used to make the pastry, but you can use any wholemeal flour. Or a mix of Plain White and wholemeal flour. Tip: If using all white flour to make the pastry, you will need a little less water to bring the dough together.

• Plain Flour - For this recipe, plain white Spelt flour was used to make the streusel topping. You can use any plain/all-purpose white flour.

• Caster Sugar - Granulated sugar is fine to use, although the granules are larger than caster sugar. Icing sugar/confectioners sugar is a good substitute if you can’t get hold of normal sugar.

• Mixed Nuts - You can use any nuts or a combination of chopped mixed nuts. If using whole nuts, chop them finely.

• Orange Zest - The zest of the orange works best for this recipe, but a Lemon is a good alternative. Take care not to grate into the bitter pith just under the orange skin.

• Sweet Mincemeat - Use the best quality Mincemeat that you can. Even better if you make your own.

Step By Step Instructions for Making Streusel Mince Pies

Equipment

• 12-holed shallow bun tin.

• Baking parchment - This is used to roll out the pastry between 2 sheets

• Food Processor (Optional)

• Large Mixing bowl

Step 1: Place the flour, butter and vegetable shortening into a food processor. Blitz until you have a fine breadcrumb consistency. Or use the rub-in method using your fingertips.

Step 2: Gradually add enough cold water and, using your hands or the food processor, bring the mixture together to a smooth, firm dough. TIP: You may not need all the water, so don’t add it all at once.

Flatten the pastry a little and wrap it in baking parchment or clingfilm. Place it in the fridge for at least 1 hour to allow the pastry to rest and firm up. Tip: At this stage, you can leave the pastry well-wrapped overnight in the fridge if you want to bake the next day. Or place in the freezer for up to a month to use later.

Have ready a 12 holed bun tin, lightly greased if needed.

Step 3: When ready to make the Streusel Topped Mince Pies, start to roll the pastry out between two large sheets of baking parchment or a very lightly dusted surface. The thickness of the pastry should be no more than 3mm or the thickness of a £1 coin.

Use a pastry cutter about 3.5 inches/9 cm or slightly larger than the size of the individual tart tins you are using. Re-roll and cut enough rounds of pastry to make 12 individual mince pies.

Step 4: Carefully place each round of pastry into each hollow, taking care not to break the pastry or the mincemeat will ooze out during baking.

Place the tray in the fridge to allow the pastry to rest again while you make the Streusel topping.

Preheat the oven to Moderate Hot - 170C (Fan Assisted). 190C/375F conventional.

Make the Streusel Filling and Topping

Step 5: Place the flour and butter into the food processor and blitz until the mixture resembles fine breadcrumbs. Or use the rub-in method with your fingertips.

Step 6: Add the Orange zest, sugar and chopped mixed nuts.

Step 7: Give the Streusel ingredients a good mix.

Step 8: Remove the tray of pastry tart cases from the fridge and fill them with sweet mincemeat. To avoid overfilling, leave enough room for the Streusel topping.

Step 9: Fill each pie with the Streusel mixture. About two teaspoons should be enough, but you may not need it all. Gently press the filling down a little on each pie. Save any leftover mixture to use as a topping the next time you make a fruit crumble.

Step 10: Bake in a preheated, moderately hot oven (see step 4) for 20 minutes or until baked. This will depend on the thickness of the pastry and filling. Leave in the tin to cool a little before serving.

Enjoy your Mince Pies with a Streusel Topping. They are delicious with fresh cream and yoghurt. Being extravagant add a dash of brandy butter to the pies while they are still warm.

Storage

Room Temperature - Once baked, store the Streusel Mince Pies in an air tight container.

Fridge - You can make the pastry ahead of time and make the pies the next day. Make sure the wholemeal pastry is well wrapped to avoid it drying out.

Freeze - You can freeze the well wrapped pastry for up to a month. Allow the pastry to come to room temperature before rolling out. You can also freeze uncooked Streusel Mince pies. Freeze them in the bun tin before wrapping them in clingfilm and storing them in the freezer. Allow a few extra minutes of baking time.

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I’ve added some step by step instructions and images for you to follow. It’s a great way to use up any leftover pastry from the freezer and make use of jars on sale at the supermarket after Christmas. Sometimes you can buy these jars for less than half the original price.

For a bit of nostalgia, you could, of course, fill the pastry with strawberry or raspberry jam instead of mincemeat. Or pile on the apples and make an Apple Frangipane Tart.

If you are making small pies, this pastry crimping tip will help make them more appealing.

Let me know how you get on.

Lynn H.

Equipment

• Food Processor: Although not essential, a food processor does speed up the process of making shortcrust pastry.

• Baking tray: A large baking tray with a silicone baking sheet on the top is ideal.

Ingredients and Possible Substitutions

This is just an overview of the ingredients I used to make this recipe, along with possible alternatives and why I may have used them. A complete list of ingredients and full instructions can also be found in the Recipe Card below.

• Plain white flour - This recipe uses Spelt plain white flour. Any plain white flour is fine.

• Wholemeal flour - Spelt wholemeal is my flour of choice, but any wholemeal flour is fine.

• Vegetable shortening - Such as Trex is fine. If you can’t get hold of vegetable shortening, using all butter is fine.

• Butter - Unsalted and fridge cold cut into cubes

• Caster sugar - This is optional and can be added if you want a sweet pastry.

• Egg - medium-sized, lightly beaten

• Sweet Mincemeat - Sweet mincemeat does not contain any meat at all. As an alternative to Mincemeat, try filling it with stewed apples. Especially if you freeeze a glut of home grown apples.

• Dessert apple - Any naturally sweet dessert apple is fine.

• Demerara sugar - Used to decorate the top of the pastry after baking. Any sugar is fine.

• Milk - Just a tiny amount is needed for glazing before baking.

Instructions for making Old Fashioned Mincemeat Squares.

Step 1: Using your fingertips, rub together the white and wholemeal flours, vegetable shortening, butter and caster sugar, if using, until you have a fine breadcrumb consistency. Or, as I have done, blitz using a food processor.

Step 2: Add the egg and up to 1 tablespoon of cold water. Tip: If using all wholemeal flour, you may need to add a little more cold water.

Step 3: Using the food processor or your hands, bring everything together to form a smooth, firm dough. Tip: Overusing the food processor could stretch the gluten in the flour once the liquid is added, making the pastry a little tough.

Step 4: Divide the dough into two equal portions, press each one down, and wrap it in clingfilm; leave it in the fridge for at least 1 hour to allow the pastry to relax.

Tip: You can leave the pastry to rest overnight in the fridge if you want to bake the next day.

Preheat the oven to 180 degrees (fan-assisted oven) and line a baking tray with baking parchment or a silicone baking mat.

Step 5: Roll out one of the portions of shortcrust pastry on a lightly dusted surface or between two sheets of baking parchment. The square should measure about 8” square and about 3-4mm thick.

Step 6: Place the sheet of pastry on the baking tray and spread with the Mincemeat. Leave about ½ inch space around the edges; this is to avoid any of the filling spilling out of the pastry when it bakes. Core the apple and cut it into thin slices. Layer the apples evenly on top of the Mincemeat.

Step 7: Brush the edges of the pastry with milk.

Step 8: Roll out the other portion of the pastry to be slightly larger than the first. Place this larger sheet neatly on the top, then crimp and seal the edges in a decorative pattern. Prick the top layer of pastry with a fork to allow all the steam to escape and help prevent any pastry from rising and creating hollows that will crack when sliced. Brush with a little milk before baking.

Bake in the oven for 20 - 25 minutes or until baked and the pastry is a light golden brown colour. Remove from the oven and dust with Demerara sugar while still warm. Leave to cool completely before slicing into squares.

Storage

These Mincemeat Pastry Squares will keep in an airtight container for several days. However, I am not sure if it will freeze as this is not something I have tried. If you do freeze it, please let me know how you get on in a comment below.

Tips and FAQ

• Tip 1: If using all wholemeal flour, you may need to add a little more cold water.

• Tip 2: Overuse of the food processor could stretch the gluten in the flour once the liquid is added, making the pastry a little tough.

How Long Will Shop Bought Mincemeat Last?

Unopened, a jar of mincemeat will last for several months, and some will last for years. Once opened, keep it in the fridge, where it will last for several weeks. Always check the label for full details.

As always, Happy Baking.

Lynn H

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I regularly make a large batch of homemade crumble topping mixture and keep it handy in the freezer. It saves a lot of time, and is so easy to use when making a quick crumble or individual fruit desserts.

• Individual Mincemeat and Pear Crumbles

• Apple Crumble with a Streusel Topping.

Ingredients and Possible Substitutions

This is just an overview of the ingredients I used to make this recipe, along with possible alternatives and why I may have used them. A complete list of ingredients and full instructions can be found in the Recipe Card below.

• Plain Flour - The original recipe called for Self Raising Flour, but I used plain flour, which is fine. Try using a gluten-free alternative if preferred.

• Butter fridge cold - This is essential to ensure you have a nice breadcrumb consistency when blended with the flour.

• Soft light brown sugar - Castor sugar is fine, but brown sugar adds a light toffee flavour to the crumble base and topping.

• Ground mixed spice -Spices add a festive taste and complement the Mincemeat. You can use alternative spices such as Cinnamon or omit if you wish.

• Mincemeat - Use the best quality you can; some jars contain rum or brandy. If you make your own Mincemeat, use that too. Vegetarian and Vegan Mincemeat are available.

• Chopped mixed nuts - This is optional and gives a streusel-style topping, similar to my Streusel Mince Pies. Omit if there is anyone with a nut allergy.

• Icing sugar - for dusting.

How to Make Mincemeat Crumble Traybake Step by Step

• Preheat the oven to fan 160C, conventional 180C, gas 4.

• Grease and line the base of a rectangular cake or brownie tin, 10 inch x 8 inch or similar, with baking parchment.

• Using your finger tips, rub together the flour and butter until you have a fine breadcrumb consistency. A food processor will speed things up. Add the sugar and ground mixed spice. Mix until well combined.

• Place half of the mixture into the prepared baking tin, press down evenly and firmly to form a smooth base.

• Spread the mincemeat evenly over the top of the firm crumble base.

• Add the chopped mixed nuts to the remaining crumble mixture and mix well.

• Cover the mincemeat loosely with the crumble/streusel mixture, and bake in the oven for 35 - 40 Minutes or until baked. The crumble topping should have a light golden colour.

• Remove the baked Mincemeat Crumble from the oven and leave to cool completely.

• Dust with icing sugar before cutting into slices.

Tip: For a firmer set, place in the fridge for 10 - 15 minutes before cutting into slices.

Equipment

• Baking Tin - For this crumble Traybake recipe, I used a Brownie baking tin measuring 10 inches x 8 inches x 1 inch deep. But you can use a similar-sized tin or dish.

• Lining - Baking parchment or similar is fine. Mincemeat tends to stick to any baking tin, so line all sides with parchment.

Storage

• Room Temperature - These Mincemeat Traybake crumble slices will keep for a few days in an airtight container. They may seem very crumbly at first, but will set firmer once they have cooled down.

• Freeze - Once cooled completely, you could try freezing in individual portions. Bring back to room temperature or warm in a moderate oven for a few minutes before serving.

FAQ

Can I make a vegan or gluten-free mincemeat traybake?

• You can make a vegan or gluten-free mincemeat traybake by substituting the flour with gluten-free flour and mincemeat that contains vegan or vegetarian suet.

How long does a mincemeat traybake last?

• When stored in an airtight container, Mincemeat traybake will last for a few days.

Can You Freeze Mincemeat Crumble Traybake?

• After baking and once it has cooled completely, you could try freezing it in individual portions. Bring back to room temperature before serving or warm in a moderate oven for a few minutes.

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Ingredients and Possible Substitutions

This is just an overview of the ingredients I used to make this recipe, along with possible alternatives and why I may have used them. A complete list of ingredients and full instructions can be found in the Recipe Card below.

• Mincemeat - Use any leftover Mincemeat you have in the fridge.

• Pears - Use firm or ripe pears. Tinned fruit is also fine.

  • You could also try;

    • Chopped Apples

    • Chopped Plums

    • Slices of Banana

• Crumble Topping - Make a batch of my Crunchy Oat and Nut Streusel Topping or plain crumble mixture to help make a speedy pudding and save time in the kitchen.

Equipment

• 4 Ramekins measuring 8cm wide x 4cm deep.

• Baking tray

Instructions. Step by Step

This method for making individual fruit desserts is a timesaver in the kitchen and is perfect for a quick pudding at tea time.

Preheat the oven to 180 deg Fan assisted and place a baking tray on the centre shelf.

Step 1: Peel and chop the pears into small chunks.

Step 2: Divide the sweet Mincemeat into the bottom of each of the Ramekins. Place the chunks of pears on top. Be generous with the fruit.

Step3: Cover the individual crumbles with the homemade Streusel Topping -about 25g per Ramekin.

Step 4: Place the Ramekins on the preheated baking tray and bake in the oven for 20 - 22 minutes until you begin to see the juices bubble to the top.

Leave to cool a little before serving. Serve with a dash of fresh cream, Mascarpone or ice cream.

Why this recipe works

• It saves time in the kitchen when you want a quick pudding

• It uses ready made Crumble Topping, which is freezer friendly and ready to use, straight from the freezer with no need to thaw.

• It uses leftover mincemeat and avoids waste by using odd pieces of fruit, such as pears or apples from the fridge

• It’s ideal when cooking for one or two people. With 4 individual fruit crumbles, you can leave two in the fridge for another day.

Storage

Fridge - These individual crumbles can be made ahead of time and will keep in the fridge for a few days. Before serving, bring back to room temperature and heat through in a moderate oven for a few minutes.

Tips and FAQ

Can I Use Tinned Pears for Mincemeat Crumble?

Tinned pears are a great alternative. Remaining tinned pears can be added to muesli for breakfast.

How can I Reheat Individual Fruit Crumbles in the Oven?

Place individual fruit crumbles on a baking tray and bake in a preheated 180 deg oven for 8 - 10 minutes or until the juices begin to bubble through the crumble topping.

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Ingredients and Possible Substitutions

This is just an overview of the ingredients I used to make this recipe, along with possible alternatives and why I may have used them. A complete list of ingredients and full instructions can be found in the Recipe Card below.

• Ready made Crumble Mixture - You can use shop bought crumble mixture, but I prefer to make my own freezer friendly, easy grab and use crumble mix to avoid adding unnecessary ingredients.

• Apples - To make an apple crumble without added sugar, choose naturally sweet Dessert apples. Cooking apples are very tart and will need a little sugar, but don’t add too much. Try using a mix of sweet and sharp tasting varieties as an alternative

• Sugar - If needed and when using cooking apples, use soft brown sugar to give a slight toffee flavour. But you will find there is sufficient sweetness from the sugar in the ready made crumble mixture.

• Spices - Cinnamon is a natural flavour for any apple crumble or apple pie. But you could use ground nutmeg, or any of your favourite sweet tasting spices.

• Vanilla Extract - Optional. If you choose to stew the apples first, add half a teaspoon of vanilla to the pan and mix well.

Make the Crumble Apple Filling

Preheat the oven to 180 deg C fan oven. Have a ready 2 x pie dishes each measuring approx 8” x 5”

Step 1: Core the apples; there is no need to remove the peel.

Step 2: Cut the Apples into chunks.

Step 3: Place the apples in a bowl and add the ground cinnamon. Give everything a good mix to ensure all the apples are coated in the cinnamon spice.

Step 4: Tip the apples evenly into the two prepared ovenproof dishes. Add 1 tablespoon of cold water to each dish. This will help to cook the apples and keep them soft and moist.

Step 5: Sprinkle half of the ready made crumble topping over the top of the apples in each dish. 150g each dish.

Step 6: Bake in the oven for 30 - 35 mins or until baked and the apples have softened.

Serve hot with fresh cream, creme fraise or hot homemade custard. In summer, serve with Vanilla Ice Cream. These Individual Mincemeat and Pear Crumbles are ideal when cooking for one or two people.

Tips and FAQ

Why Isn’t my Crumble Topping Crispy?

• Too much juice or liquid can make the crumble topping soft as it bubbles to the top.
  Don’t add too much crumble topping, and avoid smoothing it over. Leave some crumbly pieces to bake a crunchy topping.

What can you have with Crumbles?

• You can use all kinds of fruit, such as forced rhubarb, summer berries, or autumn fruits like plums and pears. All make delicious Fruit Crumbles.

Is this a Streusel or a Crumble Topping?

• I explain the difference between Streusel and Crumble in this post Crunchy Oat and Nut Streusel Topping. For this recipe, we are going for a crunchy, nutty streusel topping.

Storage

• Fridge - Baked crumble will keep in the fridge for a couple of days.

• Freezer - Wrap in a suitable freezer bag and freeze the baked crumble for up to a month. Bring back to room temperature before baking in a moderate oven for approx 25 minutes until the crumble has heated all the way through.

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Because it’s a no-thaw freezer recipe, you can make the perfect solo treats such as Streusel Mince Pies, Apple Crumbles, Individual Mincemeat and Pear Crumbles or large family-sized pies.

Ingredients and Possible Substitutions

This is just an overview of the ingredients I used to make this recipe, along with possible alternatives and why I may have used them. A complete list of ingredients and full instructions can be found in the Recipe Card below.

• Plain flour - All purpose flour. Some people use Self-Raising flour or add baking powder, but I prefer plain flour.

• Butter - Unsalted butter straight from the fridge, cut into cubes. This makes it easier when rubbing in using your fingertips or blitzing with the food processor.

• Sugar - I love using soft brown sugar as it gives a slight nutty flavour, but you can use caster sugar if you wish.

• Oats - I find that Porridge Oats work best for the crumbles I make. If you only have jumbo oats, blitz them for a few seconds in a food processor. Tip. Omit if making plain crumble topping

• Nuts - Mixed chopped nuts. Pecans and other similar nuts are fine. Tip: Omit if making a plain crumble topping.

Method

Step 1: Place the flour, butter and sugar into a food processor. Blitz until the mixture resembles fine breadcrumbs.

Or use your finger tips to rub the butter and flour together until you have the same breadcrumb consistency.

Step 2: Add the chopped mixed nuts and oats. Mix until everything is well combined.

Step 3: Fill a large freezer bag with the homemade crumble mixture.

Flatten the freezer bag, add a label and place it in the Freezer.

How to make a basic Crumble Topping without Oats and Nuts

Omit the Oats and Nuts and follow Steps 1 and 3 with only the flour, butter and sugar.

How Much Crumble Mix is Needed by Dish Size

This is a general guide as to how much crumble topping you will need for individual small or large pies and crumbles.

• Individual small pies - 40g - 50g approx 2 rounded tablespoons for each pie

• Large Apple Crumble or 2 medium size Apple Crumbles 300g of ready made crumble mixture.

Storage.

• Fridge: Homemade Crumble Mixture with or without nuts can be made in advance and stored in the fridge for several days. But if you do not intend to use it for some time, ideally it’s best to freeze it.

• Freezer: Place the crumble mixture in a suitable freezer bag or container and place it in the fridge. Take out what you need when you are day to bake.

When you are ready to make a crumble, take out the amount of homemade crumble mixture that you need. There is no need to thaw and add it to any stewed fruit or mince pies for a delicious dessert crumble topping. Then bake as per the recipe you are using.

FAQ and Tips

• To make a smaller batch of crumble mix, use half the quantities

• Omit the Oats and nuts to make a plain crumble topping

• If you only have Jumbo Oats, blitz them in a food processor for a few seconds

What is the difference between Streusel and Crumble Topping?

• A Streusel topping often contains the addition of chopped mixed nuts and oats. A basic crumble topping contains flour, butter and sugar that melts into the fruit.

Why Isn’t My Crumble Topping Crumbly?

• To make a crunchy crumble topping, try using the rubbing in method with your fingertips and avoid using a food processor, which makes the crumble topping finer.

What is a Streusel Topping Made Of?

• A streusel mixture consists of flour, butter, sugar, oats, and chopped nuts, with the option of adding spices for extra flavour.

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