Caramelised Apple Crumble

Ingredients

Apple filling
6 medium or 8 small apples, cored, peeled and cut into large pieces
80g sugar
40g marge

Crumble

150g plain flour

60g marge

100g brown sugar

60g flaked almonds

Sprinkle of cinammon

Method

Mix all the crumble ingredients together until it resembles breadcrumbs. Spread this out over a baking tray and bake at 200 for 10 minutes or until golden.

For the apple mix, heat the sugar in a saucepan until it dissolves and becomes caramelised. Stir in the apple pieces, then the marge, and cook for about 5 minutes or until the apple is softened.

Spoon the apple mix into a pie dish, cover and keep refrigerated. The crumble should be stored in an airtight container. Only sprinkle it over the apples right before serving. Serve hot with custard or vanilla ice cream.

Orange Almond Cake

Ingredients

2 oranges
3 eggs
3/4 cup sugar
1 1/2 cups ground almonds
2 cups sr flour

Orange syrup
1 orange - zest and juice
1/2 cup sugar

Method

Place the oranges in a saucepan and cover with water, then bring to the boil and cook for 15 minutes. Drain, cover again with water and cook for another 15 minutes. Coarsely chop and remove any seeds, then blend until mostly smooth.
Whisk the eggs and sugar, then fold in the orange, flour and ground almonds.
Pour into a greased cake tin and bake at 170 for about 1 hour.
For the syrup, boil the zest in water until soft, then drain. Heat the zest, juice and sugar in a saucepan for about 3 minutes. When the cake is done, make holes in the top with a skewer and pour the syrup over.

Baileys Walnut Bars

Ingredients

Base
1 cup flour
80g marge
1 tbsp sugar
2 tbsps water

Filling
1/2 cup brown sugar
1/3 cup golden syrup
4 tbsps melted marge
3 tbsps Baileys
1 tsp vanilla essence
1 egg
150g chopped walnuts

Method

To make the base, mix the flour, marge and sugar until crumbs form. Add the water and press the mixture into a tin. Bake at 180 for 20 mins.
For the filling, whisk together all the ingredients aside from the walnuts, until smooth. Then stir in the walnuts. Pour this over the baked base, and bake at 180 for 25 mins.
Leave to cool, then cut into bars.

Caramel Apple Pie

Ingredients

Pie Base
2 cups plain flour
175g marge
2 tbsps sugar
4 tbsps water

Caramel Sauce
4 tbsps marge
1 cup light brown sugar
1/4 cup water
1/4 tsp cinnamon

6 small / 5 medium apples (not cooking apples)
3 tbsps flour

Method

To make the base, mix the flour and sugar with the marge until it forms crumbs, then add the water to make a dough. Divide by half, and press half of the dough into a large pie dish.

Peel, core and slice the apples, not too thinly, and stir with the flour.

Place the sauce ingredients in a saucepan and bring to the boil, then mix in the apples.

Pour it all into the pie base. Roll out the rest of the dough into a circle, and place it over the apples, sealing the edges. Cut slits in the middle, then bake at 190 for 45 minutes.

Serve hot, with custard or vanilla ice cream.

Toffee Nut Blondies

Ingredients

125g marge
1 3/4 cups brown sugar
2 eggs
2 tsps vanilla essence
2 cups sr flour
1 cup / 125g chopped nuts (I used my new favourite, cashews)
1 cup chocolate chips

Method

Cream together the marge and sugar, then beat in the eggs with vanilla essence.
Mix in the flour, nuts and chocolate chips.
Pour into a large greased square pan and bake at 180 for about 40 minutes. Leave to cool, then cut into bars.