This is my twist on everyone’s childhood favourite the custard square (or Vanilla slice if you are Australian). I have cheated and used store bought pastry but let’s face it who has the time or paitence to make their own and especially when there are some really good versions now available.
Grease a 2 litre baking dish and spread the sliced apples and blackberries over the base. In a bowl, mix all the dry ingredients together before adding the butter, lightly beaten eggs, milk and vanilla. Stir till well combined and then pour over the fruit.
This is a deliciously moist cake with wonderful spice flavours, perfect served with a dollop of cream! 4 grated apples 125g butter 1 & 1/2 cups sugar 2 eggs 2 cups flour 1 & 1/2 teaspoon baking soda Pinch salt ½ teaspoon nutmeg 1 teaspoon cinnamon ½ teaspoon ground cloves ½ teaspoon mixed spice 1…
Process biscuit in a food processor until fine crumbs. With the motor running add the melted butter. Press mixture into a lined 24cm loose bottomed cake tin. Refridgerate for 30 minutes.
Cream the butter and sugar and lemon rind together until fluffy. Beat the eggs until thick and add to the butter alternately with the dry ingredients. Pour into a greased loaf tin and bake at 180 degree C for 35 minutes.
Cream the butter and sugar together. Add zest and eggs one at a time, beating well between each one to ensure the mix does not split. Fold in the flour and baking powder alternately with the yoghurt.
Melt the butter and condense milk together. In a large bowl mix all the other ingredients together then add the melted butter and condense milk.
This makes a very deep ginger crunch! Personally I think it looks amazing but I always end up cutting half the top off as it’s just too sweet for me. My husband on the other hand thinks it’s perfect.
I have had no oven for over a week and was starting to have serious withdrawal symptoms! So this afternoon to celebrate having the beast back up and running I whipped up these super easy and always popular chocolate chip cookies.
This recipe is from the very gorgeous book, Little and Friday, by Kim Evans.