Try these three apple bakes for comfort food that’s healthy too!
Granny Smith’s Famous Apple Scones
Enjoy these yummy apple scones while they’re still warm, topped with clotted cream and warm poached apple slices.
You will need (makes 14):
- 450g self-raising flour
- Pinch of salt
- 110g butter, chilled and diced
- 150g caster sugar, plus extra for sprinkling
- 4 South African Granny Smith apples
- Pinch of ground nutmeg or cinnamon
- 1 large egg
- Approx. 280ml milk
- Clotted cream, to serve
1 Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Put a baking sheet into the oven to preheat (this helps to give your scones extra lift).
2 Sift the flour and salt into a large mixing bowl and rub in the butter until the mixture looks like fine breadcrumbs. Stir in 100g sugar.
3 Peel and core the apples, chop half of them and stir into the scone mixture. Slice the remaining apples thinly and put them into a saucepan with the remaining 50g sugar, a pinch of nutmeg or cinnamon and 100ml water. Heat and simmer until tender – about 10 minutes.
4 Beat the egg in a measuring jug, then add milk to bring the liquid up to 300ml, mixing well. Add just enough to the rubbed-in mixture to make a soft (not sticky) dough – there will be some liquid left. Bring the dough together.
5 Knead the dough lightly on a floured work surface for a few moments. Wrap in cling film and chill for 10-15 minutes, though no longer, as you don’t want the dough to be icy cold and tricky to roll.
6 Use a lightly floured rolling pin to roll out the dough to about 3cm thick. Use a 5cm plain or fluted cutter to stamp out rounds. Gather any trimmings together, re-roll and cut out more scones.
7 Arrange the scones quickly onto the preheated baking sheet. Brush the tops with the remaining egg and milk mixture. Immediately transfer to the oven and bake for 15-18 minutes towards the top of the oven, until well-risen and golden brown. Cool a little, then serve with the poached apples and clotted cream.
Cook’s tip: Avoid twisting the cutter when stamping out the scones – just press it straight through the dough. This will help your scones to rise evenly.
Recipe: South Africa Fruits
Vegan Apple Spice & Hazelnut Pudding
Since reaching the semi-finals of the 2017 The Great British Bake-Off, Stacey Hart has moved away from the icing coated cakes she was famed for and now creates healthier, but still just as delicious, bakes. Here she shares a quick and easy low sugar vegan bake, packed full flavour.
You will need (for one person):
- 1 tbsp coconut oil (melted)
- 1 tbsp xylitol sugar alternative (available in supermarkets and health stores as Total Sweet)
- 2 tbsps unsweetened almond milk
- A few drops of apple cider vinegar
- 35g plain flour
- ½ tsp mixed spice
- ¼ tsp cinnamon
- ¼ tsp of baking powder
- Pinch of bicarbonate of soda
- A quarter of a sweet eating apple peeled and chopped (around 20/25g)
- 5g chopped hazelnuts
You will need a tea cup which holds approx 180ml of fluid and that is microwave safe
- Put the coconut oil, xylitol, drops of apple cider vinegar and milk in a teacup and give it a good whisk.
- Add the flour, mixed spice, cinnamon and baking powder to the mug and whisk together until smooth.
- Once the mix is smooth, gently stir in half of the finely chopped apples
- Top the cake with the other half of the apples and sprinkle the chopped hazelnuts on the top (Sprinkle optional cinnamon sugar on the top (made by grinding 1 tbsp of xylitol and 1 tsp cinnamon together)
- Cook in the microwave on 850W for 1½ mins (microwave temps vary and so you may need more or less time so watch out!)
- In the microwave, the cake will puff up, then deflate and then rise again
- Either turn the cake out of the cup or eat it once it’s slightly cooled straight from the cup
NB. Don’t overcook or it will get too stodgy. If it’s undercooked you can pop it back in the microwave for another 10 seconds or so. This cake is designed to be eaten straight away whilst still warm (but not so hot to burn!).
Apple, Pumpkin Seed & Peanut Butter Muffins
This perfect blend of spices, apple, pumpkin seeds and peanut butter will not only go down a treat with the family, they will spread a lovely cinnamon and Autumnal aroma in your home.
- 150g self raising flour
- 100g wholemeal plain flour
- 1 tsp baking powder
- 1 1/2 tsp cinnamon
- 1 1/2 tsp nutmeg
- 100g caster sugar
- 85g butter
- 2 medium eggs
- 80-125ml milk
- 3 tbsp chunky peanut butter
- 3 small eating apples, grated
- 30g dried apple pieces
- 1 tbsp pumpkin seeds
Add the self-raising flour and the wholemeal plain flour into a bowl. Add 1 tsp of baking powder, 1½ tsp of cinnamon powder, 1½ tsp of nutmeg and 100g of caster sugar into the bowl and mix together.
Turn up the heat, melt the butter and allow to cool slightly. Crack the eggs, scoop in the crunchy peanut butter and beat together in a separate bowl. Combine the two mixtures together.
Add the grated fresh apples with dried apple pieces. Pour in the milk and stir until it’s at the perfect consistency and falls from the spoon. Add the mixture to 12 muffin cases and decorate with pumpkin seeds. Pour water into the base of the oven.
Select SteamBake on your oven to blast moisture into your food, followed by a shot of dry heat. Cook at 185°C for 25 minutes for fluffy middles & a lovely, crispy outer-texture. Allow to cool, serve and enjoy.