pudding

There is still an abundance of apples about so I made a Tarte Tatin. Here's the recipe

INGREDIENTS

• 3 to 4 dessert apples
• 30g / 1. 1/2 oz butter
• 30g / 1. 1/2 oz soft brown sugar
• 1/4 tsp cinnamon (optional)

Sweet pastry
• 225g / 8 oz plain flour

• 110g / 4 oz butter
• 80g / 3 oz sugar

• 1 large yolk egg
• Milk

Pre heat oven 400 F / 200 C / Gas 6.

It feels like autumn now, the apples are starting to fall from the trees. The apple trees in the garden are old and the varieties are not the ones you find in the shops, except for one I know is a Bramley. To use the apples up we like apple crumble so here is my recipe with a twist!

Preheat the oven to 190 C/375 F/Gas Mark 5. 

I used about 900 g/2 lb  dessert apples. Peel, core and chop into chunky pieces. Put in a pan with a tsp of cinnamon, tbs of sugar and a tbs of water. Cook gently until apples look soft. Put in a dish.

At the market this morning I bought raspberries with the intent of making one of the family's favourite and easiest desserts, a roulade. Here is the recipe 

Fresh Raspberry and Cream Roulade 

I tried the Yorkshire curd tart recipe, it worked out well. Making the curds was a new experience and you need 2 pints of full cream milk, like Jersey, to make the amount of curds for this recipe. I feel a bit like little miss Muffet with my curds and whey, I now want to know what to do with the whey. 

When we go to Yorkshire we always bring back a Yorkshire curd tart, they are delicious. I have found a recipe for the tart that sounds authentic so if you never get to Yorkshire you can still try this delicacy. Making the curd doesn't sound too difficult I guess it's a bit like cottage cheese. The photograph is a bakers shop in Bridlington.

 
INGREDIENTS  
250 g (8 oz) curds*
2 eggs; beaten
125g (4 oz) caster sugar
60 g (2 oz) currants
Small knob of butter; melted
A pinch of grated nutmeg
250 g (8 oz) short crust pastry