Apple Crumble and Custard Loaf Cake

Apple Crumble and Custard Loaf Cake

Oh my, this was one amazing bake - a classic British pudding in cake form! I was lying in bed wide awake early last Saturday, hubby was snoring (which is quite usual after a couple of pints on a Friday night) and my 18 month old was wedged in between us after a long night of chickenpox itchies! There was no way I was going back to sleep so I started thinking about the bucket of Bramleys I'd collected from our apple tree the day before and what I could do with them. Immediately thoughts turned to the usual crumble and pie recipes and as much as I love them (crumbles especially), I was getting a little bit bored of churning the same puddings out every weekend.

Apple Crumble and Custard Loaf Cake

Problem was I wasn't ready to forgo my usual weekend treat combo of tart bramley apples and sweet creamy custard - there is just something so comforting about those flavours. Roll on a few more minutes and a bit of sniffing around the web and I came up with the idea of an apple crumble and custard cake....and there it was born.

The loaf cake is made using the rubbing in method, the same method that you would use to make your usual crumble topping and it keeps the cake lovely and moist. The creamy custard buttercream (and what a revelation that was) was whipped up in no time in my trusty Kitchen Aid and the almondy crumble topping was another quick rubbing in jobby and a blast in the oven. For a cake that tasted so good, it really was very simple.

Apple Crumble and Custard Loaf Cake
Before I take you to the recipe I must also mention my little epiphany moment with the buttercream icing. For all my years of baking I've only ever used unsalted butter in buttercream. On this occasion though all I had was a block of salted butter in my fridge....and the result was just a bit WOW. That sweet salty flavour sensation gets me every time and I'll most definitely be using the salted variety in buttercream from now on. How did I not realise this before?!

The apple cake keeps pretty well for 4 or 5 days in an airtight tin...but I guarantee it wont last that long! Ready for the recipe yet? Read on......

APPLE CRUMBLE AND CUSTARD LOAF CAKE




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Apple Crumble and Custard Cake
A delicious apple loaf cake with a custard icing and crumble topping. It's a great recipe for using up those Bramley Apples
Ingredients
  • 140g Butter
  • 250g Self Raising Flour
  • 1 TSP Mixed Spice
  • 140g Light Muscavado Sugar
  • 3 Eggs, beaten
  • 2 Bramley Apples, peeled and cut into small cubes
  • 5 TBSP Milk
  • For the Crumble Topping
  • 30g Plain Flour
  • 10g Ground Almonds
  • 25g Caster Sugar
  • 25g Butter, cubed
  • For the Custard Icing
  • 100g Salted Butter
  • 200g Icing Sugar
  • 20g Custard Powder
  • 30ml Milk
Instructions
Step 1: Preheat the oven to 180c/160c fan. Line a 2lb loaf tin with baking paper and 1 small baking tray.Step 2: For the cake rub in the butter and flour until you have breadcrumbs then stir through the mixed spice and muscavado sugar.Step 3: Beat in the eggs then stir through the apples and milk. Spoon into the loaf tin and bake for 55 minutes or until a skewer comes out clean.Step 4: Whilst the cake is in the oven make the crumble topping by rubbing the plain flour, ground almonds, sugar and butter together until you get a rubble like mixture. Spread out onto a the baking tray and put in the oven for the last half hour of the cake baking.Step 5: Once the cake and crumble topping are cooling make the icing. Put the butter and icing sugar in a mixer (or do it by hand) and beat until smooth. In a bowl dissolve the custard powder in the milk then beat this in on a high speed for 5 minutes. Place the icing in a piping bag and pipe onto the cake when cooled (or you could just spread it on with a knife).Step 6: Sprinkle over the crumble topping and enjoy!

Details
Prep time: Cook time: Total time:
Yield: 8 slices


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Apple Crumble and Custard Loaf Cake


I'm linking up my apple crumble and custard loaf cake to Honest Mum's Brilliant Blog Posts and A Mummy Too's #recipeoftheweek

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Jimini's Edible Insects and Protein Bars: Review and Giveaway

Jimini's Edible Insects and Protein Bars

I'll be honest, I had to have a bit of dutch courage to try these! I've always hated watching the 'I'm a Celebrity' eating challenges on t.v so when faced with a real life mealworm, even with a coating of garlic and herbs, I was a bit hesitant (that's putting it mildly)! The glass of wine did the trick on the courage front though and I cautiously put the first one in my mouth, much to the delight of my kids! After a few measured chews I swallowed. 'Hmm not that bad' I thought. After a few more worms I began to quite enjoy the taste and found them strangely moreish. Perhaps a drinks nibble of the future? The grasshoppers on the other hand are still in their box.....I'm waiting for my next glass of wine to try those!

I bet you're thinking what kind of person would want to develop edible insect products....well, these guys did and they're doing rather well from it.....

About Jimini's

Jimini's was launched in 2012 by two French entrepreneurs who were inspired by the very programme that makes me squirm in my seat - I'm a Celebrity! They wanted to highlight the health and environmental benefits of eating insects and made it their mission to integrate insects into the diets of Europeans. Newly introduced to the UK they are currently stocked in Fortnum and Mason's, Selfridges and Partridges

Jimini's edible insects come in three varieties currently; Mealworms are available in garlic and herb flavour, sesame and cumin flavour or imperial soy flavour. Grasshoppers on the other hand are available in pepper and dried tomato, greek spices, fruity curry or paprika flavours.... and you can get crickets flavoured with either smoked onion BBQ or sweet mango!

If you don't fancy seeing the insects you're eating though, you might want to try their Dried Fruit and Almond Bars instead. Made with high protein cricket flour, they come in four flavours;
Banana and Chocolate,
Apricot, Gogi and Chia
Apple and Cinammon
Dark Chocolate and Fig

I tried the Apple and Cinnamon Bar today and it certainly filled a hole mid morning and kept me feeling full until lunch time. It was lovely and fruity and you wouldn't have known anything about the cricket flour if you hadn't read the packet. I'm going to stash the other bars in my desk drawer at work....for emergency munchie situations.

Jimini's Edible Insects and Protein Bars

To celebrate the launch of Jimini's in the UK, they have kindly offered a selection of their edible insect products to one Jam and Clotted Cream reader. To be in with a chance of winning all you have to do is fill in the Rafflecopter widget below (UK entrants only please)

....oh and watch this space for an edible worm pizza for Halloween - I'm looking forward to the kid's faces when I present that for tea!

a Rafflecopter giveaway


Disclosure: I was sent a variety of Jimini's products to sample. All thoughts are my own

Raspberry Fool with belVita Honey and Nut Crunch

Raspberry Fool with belVita Honey and Nut Crunch
I eat breakfast at my desk a couple of mornings a week when I go swimming before work. It means leaving home at 6am very bleary eyed, so I'm rarely organised enough to bring a bowl, cereal and milk with me. Instead, I keep a handy stash of belVita Breakfast Biscuits, some dried fruit and packets of seeds in my desk drawer to keep me going until lunch. belVita Breakfast Biscuits are made with at least 5 wholegrains and offer a great source of fibre and vitamin B6 as well as magnesium and iron. Being familiar with the brand I was happy to accept their challenge of developing a recipe using the belVita Honey and Nut Breakfast Biscuits.....and this Raspberry Fool with a Honey and Nut Crunch was what I came up with. I have to say it 's just a little bit yummy.

The raspberry fool with a crunchy honey and nut topping (courtesy of crushed belVita biscuits) makes a lovely lazy weekend breakfast, or you could even use it as a fresh and fruity dessert. I love fruity fools made with thick greek yogurt as it gives the dish a nice tang. If you wanted to make it a bit sweeter though mix some fruit syrup in with the raspberries before folding in to the creamy yogurt. Personally I like it on the tangy side.

Raspberry Fool with belVita Honey and Nut Crunch

The fruit can be varied to whatever's in season - strawberries, blueberries and blackberries would work really well and you could even use defrosted frozen fruit in the middle of winter. Sometimes whipping cream is used as the base of a fool but I much prefer the sourness of thick greek yogurt, as well as the obvious health benefits.

One thing's for sure, this fool is definitely to be repeated!

Raspberry Fool with belVita Honey and Nut Crunch

RASPBERRY FOOL WITH BELVITA HONEY AND NUT CRUNCH




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Raspberry Fool with belVita Honey and Nut Crunch
A raspberry and greek yogurt fool with crushed belVita Honey and Nut Breakfast Biscuits and chopped toasted pecans. A drizzle of manuka honey at the end gives it a healthy sweetness boost.
Ingredients
  • For the Raspberry Fool with Belvita Honey and Nut Crunch you will need:
  • 8 heaped TBSP Greek Yogurt
  • 120g Raspberries
  • 4 belVita Honey and Nut Biscuits, crushed
  • Handful of Pecan Nuts, Toasted and Chopped
  • Drizzle of Manuka Honey
  • Mint to garnish
Instructions
Step 1: In a large bowl spoon in the yogurt then fold through the raspberries. Set aside.Step 2: Place half the crushed belVita Biscuits in the bottom of two Sundae glasses.Step 3: Spoon the greek yogurt and raspberries equally into the two dishes then sprinkle with the remaining crushed biscuits and chopped pecan nuts. Drizzle with honey and serve with fresh mint.
Details
Prep time: Cook time: Total time:
Yield: 2 bowls

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Raspberry Fool with belVita Honey and Nut Crunch
















Disclosure: I was sent some Belvita products to use for recipe development.

Meal Plan 26th September - 2nd October

Meal Plan

Another week has whizzed by and it's been a bit stressful at times thanks to lost school bags, clubs over running, and a teething 18 month old.....but we got there in the end and I suppose I should be grateful that the double sleepover my eldest two had on Friday passed without incident. I did a lot of therapeutic baking this weekend, some of which I'll be blogging soon. There were cheese and ham pinwheels, an apple crumble and custard loaf cake (absolutely amazing - I've put on half a stone just looking at it), standard Saturday morning fairy cakes, choc chip cookies and some mini quiches. Unfortunately my lot don't do moderation so there's hardly any left for lunchboxes. They must think they're not going to get fed again until next weekend!

I have a feeling the broad bean risotto on Tuesday might go down like a lead balloon with the kids and hubby (I have emergency fish fingers) but I love broad beans so tough luck. If emergency fish fingers are required it might mean I'm eating leftover broad bean risotto for the rest of the week. I can think of worse things.

I hope everyone has a stress free week!

Monday 26th September
Carbonara with garlic bread

Tuesday 27th September
Broad Bean Risotto

Wednesday 28th September
Homemade tomato and mozzarella pizza's

Thursday 29th September
Freezer surprise - probably a chilli

Friday 30th September
Leftover Freezer Surprise. If it is chilli I'll make a chilli cheese pasta bake

Saturday 1st October
Panini's, Coleslaw and Salad

Sunday 2nd October
Roast gammon, sweet potato mash, cauli broc cheese and carrots

Creamy Veggie Tortellini Soup

Creamy Veggie Tortellini Soup

The weather has turned decidedly autumnal hasn't it? I don't mind as I love Autumn, but I'm having to try really hard to resist the temptation to turn the heating on. *MUST NOT TURN IT ON BEFORE HALLOWEEN*

The problem is I work from home a few days a week so by lunchtime my feet have usually turned to ice blocks and my fingers have turned purple (maybe I need to type faster?). I always try and go on a long power walk on my lunch break to get the circulation going again and to clear my head - it helps a lot but I also crave warm and filling meals at this time of year to keep me going until dinner time, which seems to be getting later and later thanks to the kids after school activities. On Mondays the eldest two have swimming lessons, On Tuesdays my daughter has gymnastics after school, all three then go to the village youth club and my eldest daughter also has brownies. Wednesdays is football training for my son (and hubby has recently come out of retirement!). Thursdays is a double whammy of netball for eldest daughter and nursery day for youngest. Fridays it's tennis, Saturday football matches and Sundays...well Sundays are now filled with hockey training and matches. Phew. No wonder my head feels like it's about to explode trying to remember where everyone is and what time they need picking up - it's like a military operation. On top of this manic schedule I work 30 hours a week, so it feels like I'm on a little hamster wheel until the holidays come around. I shouldn't complain - I love being busy, but sometimes I crave a quiet calm evening where we can all sit down and eat dinner without it being a rush.

Creamy Veggie Tortellini Soup

Back to the recipe and this creamy vegetable tortellini soup is just perfect for cooler Autumn days when you need something filling to stop you reaching for the biscuit tin mid afternoon - I crave carbs like crazy when its cold. I chuck in whatever vegetables I have, so it could be anything ranging from courgettes, peas, carrots, sweetcorn, peppers or spinach. I also make a mushroom version (I'll post it soon) with mushroom tortellini and sliced chestnut mushrooms - it's a bit more grown up, especially with a bit of blue cheese added at the end. I really do LOVE this soup though and in my opinion there's no better lunch at this time of year.

I know I tell you to try all of my recipes, but you really do need to try this!

Creamy Veggie Tortellini Soup

CREAMY VEGGIE TORTELLINI SOUP




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Creamy Veggie Tortellini Soup

A creamy vegetable tortellini soup made with spinach and ricotta tortellini, fresh spinach leaves, peas and carrots in a creamy cheesy soup.
Ingredients
  • 1 Onion, chopped
  • 1 Garlic Clove, chopped
  • 2 Carrots, chopped
  • 1 TBSP Italian Seasoning
  • 3 TSBP Plain Flour
  • 600ml Vegetable Stock
  • 300g Spinach and Ricotta Tortellini
  • 100g Fresh Spinach
  • 50g Frozen Peas
  • 200ml Double Cream
  • 50g Parmesan, grated
  • Pinch of Nutmeg
Instructions
Step 1: In a large pan gently fry the onion, garlic, carrots and Italian Seasoning in a little butter for about 5 minutes.Step 2: Stir in the plain flour then add the stock. Bring to the boil to thicken then turn down the heat.Step 3: Add the tortellini, spinach and peas to the soup and cook for a couple of minutes before adding the cream, parmesan and nutmeg.

Details
Prep time: Cook time: Total time:
Yield 4 bowls


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Veggie Tortellini Soup

Veggie Tortellini Soup

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I'm entering this recipe into the Pasta Please blogging challenge hosted by Jac and Chris and also Honest Mums Brilliant Blog Posts Linky

Brilliant blog posts on HonestMum.com

Meal Plan 19th - 25th September 2016

Meal Plan

Autumn has arrived it seems so this weeks meals are going to involve frugal comfort food at its best. I took unpaid leave in August so I could spend the summer with the kids....hence we're a bit low on funds at the moment. I'm really hoping I can scrape to payday on Friday without going into the red.

Here's what I've come up with thanks to my well stocked freezer and cupboards!

Monday 19th September
Two Sausage Pasta Bake using Debbie&Andrews new Buttered Onion and Mustard Sausages and spicy Chorizo

Tuesday 20th September
Pea and Cheddar Risotto

Wednesday 21st September
Frittata and HM Sweet Potato Wedges

Thursday 22nd September
Fish Finger Sandwiches

Friday 23rd September
Brie and Ham Panini's with Coleslaw

Saturday 24th September
Slow Cooker Chicken Korma, Rice and Naans

Sunday 25th September
Roast Gammon, Roast Sweet Potato, Cauli and Broccoli Cheese, Carrots and Stuffing

Dreamy Vanilla Cupcakes with a Buttercream Frosting

Vanilla Cupcakes

Debenhams kindly asked me to try out some products from their baking range recently. I said yes of course and a lovely big parcel arrived last weekend full of baking goodies including numerous icing tools, palette knives, a pie bird (something I’ve always wanted and a blackberry and apple pie is definitely on the list to make this weekend!), a rather cool retro looking flour sifter, a sugar shaker, lots of pretty cupcake cases and some icing bags with different size nozzles. The first recipe I made, trialling some of the products, were these Dreamy Vanilla Cupcakes with a super smooth buttercream frosting. I was really keen to try out this icing bag and nozzle kit and was impressed with how well the icing went on! They didn’t look half bad given I’ve never been that good at icing cakes. I usually leave cake decoration to my Mother in Law who is a chef and cake decorator extraordinaire…but I’m very tempted to have a go at some more intricate icing designs using some of the icing tools and crimpers that were sent to me.

These Dreamy Vanilla Cupcakes were light and fluffy with a silky smooth creamy buttercream frosting - perfect for a child’s birthday party. My three, well four if you count hubby, polished off the whole lot in 2 days. You gotta love buttercream, although not so much when your 18 month old wipes it in their lovely clean hair!

Vanilla Cupcakes

DREAMY VANILLA CUPCAKES




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Dreamy Vanilla Cupcakes
A dreamy vanilla cupcake recipe with super smooth buttercream icing
Ingredients
  • For the Cupcakes you will need:
  • 110g Butter, softened
  • 110g Caster Sugar
  • 2 Eggs, beaten
  • 1 TSP Vanilla Extract
  • 110g Self Raising Flour
  • For the Buttercream:
  • 140g Butter, softenend
  • 280g Icing Sugar, sifted
  • 1 TBSP Milk
  • 1 TSP Vanilla Extract
Instructions
Step 1: Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper casesStep 2: Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.Step 3: Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.Step 4: Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.Step 5: For the buttercream icing, beat the butter in a large bowl until sof then add the icing usgar, milk and vanilla extract. A stand mixer is good for this but you can do it by hand. Pipe onto cooled cakes.

Details
Prep time: Cook time: Total time:
Yield: 9

The Best Chewy Chocolate Chip Cookies

The Best Chewy Choc Chip Cookies

To celebrate the start of the new series of Great British Bake-Off, Aldi contacted me to see if I'd like to take part in their 'Aldi's Amazing Bakes' challenge. The aim of the challenge was to rustle up a tasty baked treat on a budget using Aldi ingredients. They kindly sent me some Aldi vouchers and I headed off to their brand new store in Bideford, just a few minutes away from my office (no more 40 mile round trips to Liskeard anymore!!), to see what I could find for inspiration.

I decided to keep things simple and make some super easy chewy choc chip cookies. Perfect for after school snacks now the kids are back at school! You could vary the recipe quite easily by using raisins instead of choc chips, or maybe even some chopped nuts.

This is a great base recipe for adding your own little twist. Enjoy!

Aldi Ingredients
The Best Chewy Choc Chip Cookies

 CHEWY CHOC CHIP COOKIES




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The Best Chewy Choc Chip Cookies
Condensed milk makes these choc chip cookies extra chewy
Ingredients
  • FOR CHEWY CHOC CHIP COOKIES YOU WILL NEED
  • 220g Butter
  • 220g Caster Sugar
  • 170g tube Condensed Milk
  • 1 TSP Vanilla Extract
  • 350g Self Raising Flour
  • 100g Milk Choc Chips
  • 1 TBSP Milk
Instructions
Step 1: Preheat the oven to 180c (160c fan)Step 2: Cream together the butter and sugar in a large bowl the mix in the condensed milk, vanilla extract and milk.Step 3: Add in the flour and stir to combine then fold in the choc chips.Step 4: Place walnut size balls on a greased baking sheet (you will need 2 large ones) and bake for 12 minutes. Leave to cool slightly before removing to a cooling rack.

Details
Prep time: Cook time: Total time:
Yield 30


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