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.

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.

Apple Crumble and Custard Loaf Cake

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......


baking, cake, apples
Yield: 8 slicesPin it

Apple Crumble and Custard Loaf Cake

prep time: 20 minscook time: 55 minstotal time: 75 mins
A yummy apple cake with creamy custard icing and crumble topping


  • 140g Butter, cubed
  • 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 Butter, cubed
  • 25g Caster Sugar
  • For the Custard Icing:
  • 100g Salted Butter
  • 200g Icing Sugar
  • 20g Custard Powder
  • 30ml Milk


  1. Preheat the oven to 180°c (160°fan) and line a 2lb loaf tin with baking paper as well as a small baking sheet.
  2. For the cake rub the butter and flour together until you get breadcrumbs then stir through the mixed spice and sugar.
  3. Beat in the eggs, bramley apples and milk then spoon into the loaf tin and bake for 55 minutes or until a skewer comes out clean.
  4. Whilst the cake is in the oven make the crumble topping.  Rub the flour, ground almonds, butter and sugar together until you get a rubble type mixture. Place the mixture onto the lined baking sheet and put into the oven for the last 30 minutes of the cake baking.
  5. Once the cake and crumble topping are cooling, make the icing. Put the butter and icing sugar into a stand mixer and mix at a high speed until creamy and smooth. Dissolve the custard powder into the milk then beat this in on a high speed. Pipe onto the cooled cake then sprinkle with the crumble topping.


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

Beth Sachs (Jam & Clotted Cream)

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!

Jimini's Edible Insects and Protein Bars

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.

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!

*Rafflecopter Widget Removed - Competition Closed*

Disclosure: I was sent a variety of Jimini's products to sample. All thoughts are my own
Beth Sachs (Jam & Clotted Cream)

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
Yield: 2Pin it

Raspberry Fool

A raspberry and greek yogurt fool with crushed Belvita Honey and Nut Breakfast Biscuits and Toasted Pecans.
prep time: 10 minscook time: total time: 10 mins


  • 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


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.

Pin the Raspberry Fool

Raspberry Fool with belVita Honey and Nut Crunch

Disclosure: I was sent some Belvita products to use for recipe development.
Beth Sachs (Jam & Clotted Cream)

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 Monday's the eldest two have swimming lessons, On Tuesday's my daughter has gymnastics after school, all three then go to the village youth club and my eldest daughter also has brownies. Wednesday's is football training for my son (and hubby has recently come out of retirement!). Thursday's is a double whammy of netball for eldest daughter and nursery day for youngest. Friday's 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 Tortellini Soup
Yield: 4 bowlsPin it

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.
prep time: 10 minscook time: 15 minstotal time: 25 mins


  • Onion, chopped
  • Garlic Clove, chopped
  • 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


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.

Pin the Veggie Tortellini Soup

Veggie Tortellini Soup
Veggie Tortellini Soup

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

Beth Sachs (Jam & Clotted Cream)

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


Vanilla Cupcakes
Yield: 12Pin it

Dreamy Vanilla Cupcakes

A dreamy vanilla cupcake recipe with super smooth buttercream icing
prep time: 10 minscook time: 15 minstotal time: 25 mins


  • For the Cupcakes you will need:
  • 110g Butter, softened
  • 110g Caster Sugar
  • 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


Step 1: Preheat the oven to 180°C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.

Step 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 soft then add the icing sugar, milk and vanilla extract. A stand mixer is good for this but you can do it by hand. Pipe onto cooled cakes.

If you like the look of these cupcakes why not have a look at the recipe index for more baking recipes?
Beth Sachs (Jam & Clotted Cream)

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 Chocolate Chip Cookies
Yield: 30Pin it

Chewy Chocolate Chip Cookies

A quick and easy choc chip cookie recipe made extra chewy with the addition of condensed milk. This recipe makes 30 cookies.
prep time: 10 minscook time: 12 minstotal time: 22 mins


  • 220g Butter
  • 220g Caster Sugar
  • 170g tube Condensed Milk
  • 1 TSP Vanilla Extract
  • 350g Self Raising Flour
  • 100g Milk Choc Chips
  • 1 TBSP Milk


Step 1: Preheat the oven to 180°c (160°c fan).

Step 2: Cream together the butter and sugar in a large bowl then 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.


Take a look at my recipe index for more family friendly recipes and don't forget to follow Jam and Clotted Cream on Pinterest.

Beth Sachs (Jam & Clotted Cream)
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