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Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 30"},{"term":"Wildo"},{"term":"Year end"},{"term":"Year in Review 2010"},{"term":"Yorkshire Puddings"},{"term":"baking mix"},{"term":"beetroot"},{"term":"blogging"},{"term":"braising"},{"term":"buns"},{"term":"butters"},{"term":"cheesecake"},{"term":"chefs"},{"term":"chowder"},{"term":"coconut oil"},{"term":"contests"},{"term":"coobooklets"},{"term":"cornbread"},{"term":"croissants"},{"term":"curry 101"},{"term":"dotcom.giftshop"},{"term":"doughs"},{"term":"events"},{"term":"fairy food"},{"term":"favorite ingredients"},{"term":"favourite things"},{"term":"filled things"},{"term":"first courses"},{"term":"food to go"},{"term":"food whimsies"},{"term":"fresh fruits"},{"term":"fun desserts"},{"term":"gammon"},{"term":"garden treats"},{"term":"giveaway winner"},{"term":"gousto"},{"term":"gratins"},{"term":"haddock"},{"term":"holidays. scrummy snacks"},{"term":"homemade"},{"term":"how to build the perfect Turkey Sub"},{"term":"making do"},{"term":"meatless monday"},{"term":"mint chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"refrigerated desserts"},{"term":"refrigerator desserts"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"skills"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"sweet potatoes"},{"term":"toffee"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/Pies+and+Cakes?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/Pies%20and%20Cakes"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"16"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5914831910928618843"},"published":{"$t":"2017-03-11T02:00:00.002+00:00"},"updated":{"$t":"2023-05-12T12:24:17.039+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Decadent Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pies and Cakes"}],"title":{"type":"text","$t":"Spiced Apple Custard \u0026 Cake Pie"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-PfqgoNL2pm8\/WMKlX80eR0I\/AAAAAAAAzEk\/9AaiIi5X7n0_4RrRA943A8-MrJP_aQaiwCLcB\/s1600\/DSCN1076.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spiced Apple Custard \u0026amp; Cake Pie\" border=\"0\" height=\"640\" src=\"https:\/\/3.bp.blogspot.com\/-PfqgoNL2pm8\/WMKlX80eR0I\/AAAAAAAAzEk\/9AaiIi5X7n0_4RrRA943A8-MrJP_aQaiwCLcB\/w634-h640\/DSCN1076.JPG\" title=\"Spiced Apple Custard \u0026amp; Cake Pie\" width=\"634\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI've been really cracking the whip with myself this month, writing, writing, writing . . .\u0026nbsp; trying to hit the deadline for my new cookbook and write the best book possible for all of you.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EBetween that and my husband's radio-therapy, this month has been chocker block so far with no end in sight.\u0026nbsp; I did have a chance to bake a really delicious pie today however, that I just cannot resist showing you!\u0026nbsp; Man oh man, this was gorgeous!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-C09wEB3NfYw\/WMKlYitdtSI\/AAAAAAAAzEo\/J07qinkP5OABjZV6mhwMY9rHfUsDQ6KCwCLcB\/s1600\/DSCN1077.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spiced Apple Custard \u0026amp; Cake Pie\" border=\"0\" height=\"619\" src=\"https:\/\/2.bp.blogspot.com\/-C09wEB3NfYw\/WMKlYitdtSI\/AAAAAAAAzEo\/J07qinkP5OABjZV6mhwMY9rHfUsDQ6KCwCLcB\/w640-h619\/DSCN1077.JPG\" title=\"Spiced Apple Custard \u0026amp; Cake Pie\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIt comes from a hand-written recipe that I have had in my \u003Ca href=\"https:\/\/recipesfromthebigbluebinder.blogspot.com\/\" rel=\"nofollow\" target=\"_blank\"\u003Erecipe binder\u003C\/a\u003E for some 20 odd years now and which I had never gotten around to baking.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI am not sure why, because let me tell you, after having baked it today I can assure you it won't be the last time!\u0026nbsp; Wowza doesn't begin to describe it . . .\u0026nbsp; \u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-0odwTQm1JHY\/WMKlghom5sI\/AAAAAAAAzEs\/9XlsWkYkHzo7ZTqHUZ2Ur5UWPAkX8DcYACLcB\/s1600\/DSCN1080.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spiced Apple Custard \u0026amp; Cake Pie\" border=\"0\" height=\"632\" src=\"https:\/\/2.bp.blogspot.com\/-0odwTQm1JHY\/WMKlghom5sI\/AAAAAAAAzEs\/9XlsWkYkHzo7ZTqHUZ2Ur5UWPAkX8DcYACLcB\/w640-h632\/DSCN1080.JPG\" title=\"Spiced Apple Custard \u0026amp; Cake Pie\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nYou line a 9 inch pie dish with your favourite short crust pastry and then fill it with a delicious butter cake . . .\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThen a spiced apple custard gets poured on top of the cake batter\u0026nbsp; . . . before baking it in a moderate oven and that is when the magic happens . . .\u0026nbsp; \u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-yOr-v9c4flc\/WMKmERFaXcI\/AAAAAAAAzE8\/8LIbP07iWU8NIPVkF4cIgwfL6yYYhkckQCLcB\/s1600\/DSCN1081.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spiced Apple Custard \u0026amp; Cake Pie\" border=\"0\" height=\"618\" src=\"https:\/\/4.bp.blogspot.com\/-yOr-v9c4flc\/WMKmERFaXcI\/AAAAAAAAzE8\/8LIbP07iWU8NIPVkF4cIgwfL6yYYhkckQCLcB\/w640-h618\/DSCN1081.JPG\" title=\"Spiced Apple Custard \u0026amp; Cake Pie\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThat delicious spiced apple custard somehow sinks to the bottom and gets nestled between that buttery layer of cake and crisp flaky pastry . . . \u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-QZInAyXJzFE\/WMKmFNZlWTI\/AAAAAAAAzFA\/vrZIlfQ9QHcP86WrWvdVeIlPapYb2u6_wCLcB\/s1600\/DSCN1085.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spiced Apple Custard \u0026amp; Cake Pie\" border=\"0\" height=\"584\" src=\"https:\/\/1.bp.blogspot.com\/-QZInAyXJzFE\/WMKmFNZlWTI\/AAAAAAAAzFA\/vrZIlfQ9QHcP86WrWvdVeIlPapYb2u6_wCLcB\/w640-h584\/DSCN1085.JPG\" title=\"Spiced Apple Custard \u0026amp; Cake Pie\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe custard almost takes on a caramel-like quality . . .\u0026nbsp; mmm . . .\u0026nbsp; some good.\u0026nbsp; \u003Ci\u003ESOME\u003C\/i\u003E good . . .\u0026nbsp; \u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-R_ACdgpl_ww\/WMKmIBH3VLI\/AAAAAAAAzFE\/uAuVJysJkF8Sz1XcHtpcMiBIdqEuCxt7ACLcB\/s1600\/DSCN1086.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spiced Apple Custard \u0026amp; Cake Pie\" border=\"0\" height=\"570\" src=\"https:\/\/2.bp.blogspot.com\/-R_ACdgpl_ww\/WMKmIBH3VLI\/AAAAAAAAzFE\/uAuVJysJkF8Sz1XcHtpcMiBIdqEuCxt7ACLcB\/w640-h570\/DSCN1086.JPG\" title=\"Spiced Apple Custard \u0026amp; Cake Pie\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThat cake . . .\u0026nbsp; tender and buttery with a moist delicious crumb . . . that goes very well with the apple custard filling . . .\u0026nbsp; \u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-eLspk7gtrbg\/WMKmS0qIa8I\/AAAAAAAAzFM\/aYdvUvi6waA82v-UjW_I7UrReZhkotcrgCLcB\/s1600\/DSCN1087.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spiced Apple Custard \u0026amp; Cake Pie\" border=\"0\" height=\"640\" src=\"https:\/\/2.bp.blogspot.com\/-eLspk7gtrbg\/WMKmS0qIa8I\/AAAAAAAAzFM\/aYdvUvi6waA82v-UjW_I7UrReZhkotcrgCLcB\/w627-h640\/DSCN1087.JPG\" title=\"Spiced Apple Custard \u0026amp; Cake Pie\" width=\"627\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAnd then if that all isn't good enough \u0026nbsp; . . .\u0026nbsp; you drizzle a coffee flavoured drizzle icing over it all.\u0026nbsp; MMM . . .\u0026nbsp; hot diggity dog!\u0026nbsp; Eee . . .\u0026nbsp; Haw!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIf this isn't the best pie you've ever eaten, I'll eat my hat!\u0026nbsp; But don't take my word for it, bake it.\u0026nbsp; You will not regret it and your family will surely crown you the pie baking Queen of your Castle! \u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-5Yq4H8Svyqo\/WMKmZ3wDrII\/AAAAAAAAzFU\/4kUpVpEdxeAIgjBzX__NYZTcHV-2Zv-BgCLcB\/s1600\/DSCN1088.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spiced Apple Custard \u0026amp; Cake Pie\" border=\"0\" height=\"632\" src=\"https:\/\/4.bp.blogspot.com\/-5Yq4H8Svyqo\/WMKmZ3wDrII\/AAAAAAAAzFU\/4kUpVpEdxeAIgjBzX__NYZTcHV-2Zv-BgCLcB\/w640-h632\/DSCN1088.JPG\" title=\"Spiced Apple Custard \u0026amp; Cake Pie\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Spiced Apple Custard and Cake Pie*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 6 to 8\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/cake-and-custard-spiced-apple-pie\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nThis\n delicious pie separates into two layers, with a fab cake on top and a \nspiced apple custard on the bottom.\u0026nbsp; A coffee drizzle glaze is its \ncrowning glory.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the apple custard:\u003C\/b\u003E\u003C\/div\u003E\n65g of sugar (1\/3 cup)\u003C\/div\u003E\n2 TBS plain flour\u003C\/div\u003E\n1 tsp apple pie spice (see below)\u003C\/div\u003E\n225g of apple sauce (1 cup)\u003C\/div\u003E\n115g of mild molasses (1\/3 cup)\u003C\/div\u003E\n80 sour cream (2\/3 cup)\u003C\/div\u003E\n1 large free range egg, beaten\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the cake filling:\u003C\/b\u003E\u003C\/div\u003E\n95g of sugar (1\/2 cup)\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n60g butter, softened (1\/4 cup)\u003C\/div\u003E\n120ml buttermilk\u003C\/div\u003E\n1 large free range egg\u003C\/div\u003E\n1 tsp vanilla\u003C\/div\u003E\n175g plain flour (1 1\/4 cup)\u003C\/div\u003E\n1 tsp baking powder\u003C\/div\u003E\n1\/4 tsp bicarbonate of soda\u003C\/div\u003E\n1\/2 tsp salt\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the glaze:\u003C\/b\u003E\u003C\/div\u003E\n65 to 100g icing sugar, sifted (1\/2 to 3\/4 cup powdered sugar)\u003C\/div\u003E\n2 TBS strong coffee\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003ETo serve:\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nwhipped cream or vanilla ice cream\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EYou will also need:\u003C\/b\u003E\u003C\/div\u003E\n1 single pie crust to fit a 9 inch deep pie tin\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-ns6VKKyTE3E\/WMKmoCNCCsI\/AAAAAAAAzFc\/carOU7saTwQMCo6uRFm1V2BuCvb51vnlgCLcB\/s1600\/DSCN1090.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spiced Apple Custard \u0026amp; Cake Pie\" border=\"0\" height=\"640\" src=\"https:\/\/3.bp.blogspot.com\/-ns6VKKyTE3E\/WMKmoCNCCsI\/AAAAAAAAzFc\/carOU7saTwQMCo6uRFm1V2BuCvb51vnlgCLcB\/w624-h640\/DSCN1090.JPG\" title=\"Spiced Apple Custard \u0026amp; Cake Pie\" width=\"624\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;Preheat the oven to 180*C\/350*F\/ gas mark 4. \nRoll out the pie crust to fit your pie dish. Fit into the dish. Trim and\n flute the edges. Set aside.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nCombine the sugar, flour and \napple pie spice for the custard in a bowl, mixing together well. Add the\n remaining ingredients, blending in well. Set aside.\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nCream \ntogether the butter and sugar for the cake filling. Beat in the \nbuttermilk, egg and vanilla.\u0026nbsp; Sift together the flour, baking powder, \nsoda and salt.\u0026nbsp; Beat this into the creamed mixture until smooth. Pour \nthis mixture into the pie crust lined pie dish, smoothing it out. \nCarefully pour the custard over top.\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nBake for 50 to 65 \nminutes, until the centre springs back when lightly touched and the top \nis golden brown. The custard should have sunk to the bottom.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nWhisk the icing sugar together with enough coffee to give you a drizzle icing.\u0026nbsp; Drlzzle over warm pie. Let set.\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nServe pie warm, cut into wedges, with or without whipped cream or ice cream.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb style=\"background-color: white; border: 0px; font-family: \u0026quot;Cormorant Garamond\u0026quot;, serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;\"\u003EMake Your Own Apple Pie Spice:\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003Cspan style=\"background-color: white; font-family: \u0026quot;Cormorant Garamond\u0026quot;, serif; letter-spacing: 0.3px; text-align: justify;\"\u003EMix together 1\/4 cup ground cinnamon, 1 TBS ground allspice, 2 tsp ground nutmeg, 2 tsp ground ginger, 1\/2 tsp ground cardamom. Store in an airtight container out of the light for up to 6 months.\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"background-color: white; font-family: \u0026quot;Cormorant Garamond\u0026quot;, serif; font-size: 22px; letter-spacing: 0.3px; text-align: justify;\"\u003E\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-2Lv2tU6sk3I\/WMKmsB3SNhI\/AAAAAAAAzFg\/YFGUhKrw_WY5qsYdZO0_jcQXJ3z2DLI8QCLcB\/s1600\/DSCN1091.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spiced Apple Custard \u0026amp; Cake Pie\" border=\"0\" height=\"626\" src=\"https:\/\/3.bp.blogspot.com\/-2Lv2tU6sk3I\/WMKmsB3SNhI\/AAAAAAAAzFg\/YFGUhKrw_WY5qsYdZO0_jcQXJ3z2DLI8QCLcB\/w640-h626\/DSCN1091.JPG\" title=\"Spiced Apple Custard \u0026amp; Cake Pie\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIf you only bake one recipe this weekend, let it be this! \u0026nbsp;\u0026nbsp; I only had a small sliver myself, trying to be good, but hot damn if I didn't have to go back and have another! \u0026nbsp; I could not resist.\u0026nbsp; Thought I would take a photo like this so you could see all the layers better.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-vRFrR2JAgMk\/WMKmyKQbe1I\/AAAAAAAAzFk\/ny_pzTMRuo8_jvGxplPNbddB-tbvr4esACLcB\/s1600\/DSCN1092.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spiced Apple Custard \u0026amp; Cake Pie\" border=\"0\" height=\"379\" src=\"https:\/\/3.bp.blogspot.com\/-vRFrR2JAgMk\/WMKmyKQbe1I\/AAAAAAAAzFk\/ny_pzTMRuo8_jvGxplPNbddB-tbvr4esACLcB\/w640-h379\/DSCN1092.JPG\" title=\"Spiced Apple Custard \u0026amp; Cake Pie\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis is beautiful.\u0026nbsp; Scrumptious,\u0026nbsp; Easy to make and oh so delicious.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ESome other delicious pies on here that you might enjoy are:\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;\"\u003E\u003Cspan style=\"border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003E\u003Cb style=\"border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2021\/10\/maple-walnut-vinegar-pie.html\" rel=\"nofollow\" style=\"background-image: linear-gradient(transparent 0px, rgb(241, 216, 216) 0px); background-position: 0px 50%; background-repeat: no-repeat; border: 0px; color: black; margin: 0px; padding: 0px; text-decoration-line: none; transition: all 0.5s ease 0s; vertical-align: baseline;\" target=\"_blank\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003EM\u003C\/span\u003E\u003Cspan style=\"font-family: inherit; font-size: small;\"\u003EAPLE WALNUT VINEGAR PIE\u003C\/span\u003E\u003C\/a\u003E\u003C\/b\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u0026nbsp;-\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003EMaple Walnut Vinegar Pie is a Canadian twist on the American Pecan Pie.\u0026nbsp; Maple and walnuts are naturally a brilliant flavor combination, and one that my family just loves!\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003EYou can either chill this and serve it cold from the refrigerator, or you can serve it at room temperature. Either way it is totally scrumptious, especially with a dollop of whipped cream on top!\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;\"\u003E\u003Cspan style=\"border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;\"\u003E\u003Cspan style=\"border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cb style=\"border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2021\/09\/best-butterscotch-pie.html\" rel=\"nofollow\" style=\"background-image: linear-gradient(transparent 0px, rgb(241, 224, 224) 0px); background-position: 0px 0.7em; background-repeat: no-repeat; border: 0px; color: black; margin: 0px; padding: 0px; text-decoration-line: none; transition: all 0.5s ease 0s; vertical-align: baseline;\" target=\"_blank\"\u003EBEST BUTTERSCOTCH PIE\u003C\/a\u003E\u003C\/b\u003E\u003Cspan style=\"border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003E\u003Cspan style=\"border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003E\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003E- My\u003C\/span\u003E\u003Cspan style=\"border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003E\u003Cspan style=\"border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003E\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003Eex-mother-in-law's\u003C\/span\u003E\u003Cspan style=\"border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003E\u003Cspan style=\"border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003E\u0026nbsp;recipe for one of the best from-scratch butterscotch pies you could ever want to eat! Simple to make and oh so delicious, this is a pie I have been making for my family for over 40 years now. It was always my ex-husband's choice for his birthday dessert, rather than a cake!\u0026nbsp; And who could blame him? Its fabulously tasty!\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white; border: 0px; font-family: inherit; font-size: 22px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;\"\u003E\u003Cspan style=\"border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5914831910928618843\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/03\/spiced-apple-custard-cake-pie.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5914831910928618843"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5914831910928618843"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/03\/spiced-apple-custard-cake-pie.html","title":"Spiced Apple Custard \u0026 Cake Pie"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/3.bp.blogspot.com\/-PfqgoNL2pm8\/WMKlX80eR0I\/AAAAAAAAzEk\/9AaiIi5X7n0_4RrRA943A8-MrJP_aQaiwCLcB\/s72-w634-h640-c\/DSCN1076.JPG","height":"72","width":"72"},"thr$total":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4851588581406394379"},"published":{"$t":"2013-06-20T04:00:00.001+01:00"},"updated":{"$t":"2013-06-20T04:00:05.044+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Decadent Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pies and Cakes"}],"title":{"type":"text","$t":"Peanut Butter Cookie Dough Brownie Torte"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11150.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI had some leftover brownie batter the other day, as you do . . . and I wanted to do something unusual with it.  (I know . . . what kind of person has leftover brownie batter?  ME, that's who!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11153.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnyways, we(I) fancied a pie . . . or a cake . . . or something inbetween.  And, well . . .  you know how it is . . . peanut butter and chocolate just go so very fantastically well together, don't they?\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11157.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd so I came up with this torte, which is like a cross between a cake and a pie.  It's round like a pie.  It's round like a cake.  But that's where the similarity to either one ends.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11158.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's soft and fudgily scrummilicous!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11163.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEach bite has all the moreish qualities of a chocolate brownie, but also the tastiness of a peanut butter cookie.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11164.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe only way it could taste any better is with a nice scoop of Vanilla Bean Ice cream on top . . . and some fudge sauce drizzled over it all . . . but I didn't have any.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe had to make do with clotted cream.  Oh ♥ ♥ ♥ the pain of it all!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo Pnutbuttercookiedough_zpsa08dfc2a.jpg\" border=\"0\" height=\"337\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/Pnutbuttercookiedough_zpsa08dfc2a.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Peanut Butter Cookie Dough Brownie Torte*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 8\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/peanut-butter-cookie-dough-brownie-pie\" style=\"color: #3366ff; font-weight: bold;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPeanut  Butter and Chocolate are a marriage made in heaven.  This is a tasty,  moist brownie pie, just stogged full of peanut butter cookie dough.  Oh  so scrummy.  Top with a scoop of vanilla ice cream to serve if you dare!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the Brownie part:\u003Cbr \/\u003E\n3 ounces continental style dark chocolate (at least 70%cocoa solids)\u003Cbr \/\u003E\n3 ounces butter (1\/4 cup plus 2 TBS)\u003Cbr \/\u003E\n2 large free range eggs\u003Cbr \/\u003E\n1 TBS vanilla\u003Cbr \/\u003E\n1\/4 tsp salt\u003Cbr \/\u003E\n12 ounces of sugar (1 1\/3 cup approx.)\u003Cbr \/\u003E\n6.5 ounces plain flour (1 1\/4 cups)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the Peanut Butter Cookie Dough part:\u003Cbr \/\u003E\n8 ounces creamy peanut butter (1 cup)\u003Cbr \/\u003E\n2 ounces caster sugar (1\/4 cup)\u003Cbr \/\u003E\n2.5 ounces soft light brown sugar (1\/4 cup)\u003Cbr \/\u003E\n4 TBS butter, melted\u003Cbr \/\u003E\n2 TBS plain flour\u003Cbr \/\u003E\n1 tsp vanilla\u003Cbr \/\u003E\n1 large free range egg, beaten\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nVanilla Bean Ice cream to serve (optional)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat  the oven to 180*C\/350*F\/ gas mark 4.  Butter a 9 inch round baking tin  and line with parchment paper.  Butter the parchment paper.  Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMake  the brownie batter.  Melt the chocolate and butter together in a  saucepan, stirring until smooth and amalgamated.  Stir in the sugar,  vanilla and salt.  Beat in the eggs, one at a time.  Fold in the flour.   Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCream together the peanut butter and sugars for the  cookie dough part.  Stir in the beaten egg, butter and vanilla.  Stir in  the flour.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDrop the peanut butter batter into the prepared pan  in mounds spaced somewhat apart.  Drop the brownie batter in between the  peanut butter mounds.  Drag a knife through to swirl the batters  together somewhat and then smooth the top over.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake for 45 to 50  minutes until completely set and shiny on top.  Allow to cool  completely before slicing into wedges to serve.  A scoop of vanilla ice  cream goes very well!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4851588581406394379\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/06\/peanut-butter-cookie-dough-brownie-torte.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4851588581406394379"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4851588581406394379"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/06\/peanut-butter-cookie-dough-brownie-torte.html","title":"Peanut Butter Cookie Dough Brownie Torte"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6251345882185249093"},"published":{"$t":"2012-11-11T04:00:00.000+00:00"},"updated":{"$t":"2012-11-11T04:00:01.323+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pies and Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scrummy Snacks"}],"title":{"type":"text","$t":"Lemon Coconut Layered Cake and a Winner!"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/lemons1-5.jpg\" style=\"height: 242px; width: 363px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI've always been a firm believer in making lemonade when I have lemons, and I have a rather lot of them in the larder right now.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA hangover from thinking that I had a cold coming on.  When I think I am going to get a cold, I always drink lemon and ginger tea . . . homemade of course, and . . . 99% of the time it holds the cold at bay.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/LemonCake001.jpg\" style=\"height: 466px; width: 365px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnyways, it's not lemonade season . . . alas.  So I didn't make lemonade . . . but I did make lemon curd, (My recipe for that is \u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/lemon-curd\" target=\"_blank\"\u003E\u003Cb\u003Ehere\u003C\/b\u003E\u003C\/a\u003E) which is my second favourite thing to do with lemons . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/LemonCake002.jpg\" style=\"height: 460px; width: 353px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd . . . when life hands you lemon curd . . . you do what any self respecting cook must do . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/LemonCake004.jpg\" style=\"height: 361px; width: 356px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou make a lemon cake.  But not just any lemon cake . . . oh no . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/LemonCake007.jpg\" style=\"height: 402px; width: 364px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA lemon cake filled with a delicious coconut streusel, little pockets of lemon curd and more streusel on top.  Not to mention a tasty lemon glaze . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/LemonCake008.jpg\" style=\"height: 403px; width: 359px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd then you do something else . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/LemonCake010.jpg\" style=\"height: 348px; width: 354px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou eat it.  It was very . . . very . . . good.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/LemonCake014.jpg\" style=\"height: 417px; width: 358px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Lemon Coconut Layered Cake*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes one 9 inch cake\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/lemon-coconut-layered-cake\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDeliciously moist cake filled with lemon curd and a coconut streusel,  with more streusel on top.  You can toast the coconut if you wish before  using it in the streusel.  This is a great brunch cake!\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003EStreusel:\u003C\/b\u003E\u003Cbr \/\u003E\n70g flour\u003Cbr \/\u003E\n2 1\/2 ounces caster sugar (about 70g) (1\/3 cup plus 1 tsp)\u003Cbr \/\u003E\n3 TBS butter\u003Cbr \/\u003E\na large handful of sweetened flaked coconut\u003Cbr \/\u003E\n(Approx. 1\/2 cup)\u003Cbr \/\u003E\n\u003Cb\u003ECake:\u003C\/b\u003E\u003Cbr \/\u003E\n315g flour (approx 2 1\/2 cups)\u003Cbr \/\u003E\n200g sugar (a scant cup)\u003Cbr \/\u003E\n1\/2 tsp baking soda\u003Cbr \/\u003E\n1\/2 tsp baking powder\u003Cbr \/\u003E\n1\/2 tsp salt\u003Cbr \/\u003E\n6 ounces softened butter (170g) (3\/4 cup)\u003Cbr \/\u003E\n6 ounces vanilla yoghurt (about 170g) (3\/4 cup)\u003Cbr \/\u003E\n1 TBS lemon juice\u003Cbr \/\u003E\n2 tsp grated lemon zest\u003Cbr \/\u003E\n1 large egg\u003Cbr \/\u003E\n1 large egg yolk\u003Cbr \/\u003E\nmilk\u003Cbr \/\u003E\n\u003Cb\u003EFilling:\u003C\/b\u003E\u003Cbr \/\u003E\n1\/2 cup lemon curd (about 4 dessert spoons)\u003Cbr \/\u003E\nGlaze:\u003Cbr \/\u003E\n70g icing sugar (scant 2\/3 cup)\u003Cbr \/\u003E\n1 tsp lemon juice\u003Cbr \/\u003E\n1 tsp water\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPre-heat the oven to 180*C\/350*F.  Grease and flour a 9 inch cake tin with a loose bottom.  Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMake  the streusel by combing the flour and sugar in a bowl.  Rub in the  butter until the mixture resembles coarse crumbs.  Stir in the coconut,  toasted or not as you wish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCombine all the cake ingredients in a  large bowl.  Beat well together until combined, adding as much milk as  is needed to create a thick batter.  Spread 2 cups of the batter into  the prepared pan.  Sprinkle with 2\/3 of the streusel.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDot the  lemon curd by 1\/2 tsp all over the top of the streusel, to within 1\/2  inch of the edges of the pan.  Spoon the remaining batter over top.   Sprinkle with the remaining third of the streusel. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake for 50  to 60 minutes, or until a toothpick inserted in the centre of the cake  comes out clean.  Allow to cool in the pan for 15 minutes before  removing sides.  Combine the glaze ingredients  until smooth and then  drizzle it over the warm cake.  Serve warm.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"373\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_2765.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHappy Anniversary to me and the Toddster today, and Congratulations to\u0026nbsp; \u003Cb\u003ECindy \u0026nbsp; \u003C\/b\u003E\u003Cbr \/\u003E\nwho wrote:\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\"collecting cookbooks....it's in the blood....must...have....lol xxoo\"\u003C\/i\u003E\u003Cbr \/\u003E\n\n\u003Cdiv class=\"comment-timestamp\"\u003E\n\u003Ci\u003E9 November 2012 10:34\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv class=\"comment-timestamp\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"comment-timestamp\"\u003E\nYes, the Toddster pulled your name out of his tiny little hat!\u0026nbsp; YOU are a winner!\u0026nbsp; Send me your details and I will pop it into the post asap! \u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"comment-timestamp\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"comment-timestamp\"\u003E\nSorry that I couldn't give a cookbook to each of you.\u0026nbsp; That would be so cool!\u0026nbsp; I am sure there will be another giveaway in the offing soon though, so stay tuned and many thanks to each of you for your lovely comments! \u003C\/div\u003E\n\u003Cspan class=\"item-control\"\u003E\u003Ca href=\"http:\/\/www.blogger.com\/delete-comment.g?blogID=7100882347408067241\u0026amp;postID=6910346498616142550\" style=\"border: none;\" title=\"Delete Comment\"\u003E\u003Cimg alt=\"Delete\" class=\"icon_delete\" src=\"http:\/\/www.blogger.com\/img\/blank.gif\" style=\"border: none;\" \/\u003E\u003C\/a\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6251345882185249093\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/11\/lemon-coconut-layered-cake-and-winner.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6251345882185249093"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6251345882185249093"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/11\/lemon-coconut-layered-cake-and-winner.html","title":"Lemon Coconut Layered Cake and a Winner!"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4527324626724283488"},"published":{"$t":"2010-09-04T04:00:00.000+01:00"},"updated":{"$t":"2019-10-25T05:44:22.426+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pies and Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scrummy Snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Plum and Hazelnut Crumble Slice"},"content":{"type":"html","$t":"\u003Cimg alt=\"Plum and Hazelnut Crumble Slice\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/plum-frut-juice.jpg\" style=\"height: 365px; width: 365px;\" title=\"Plum and Hazelnut Crumble Slice\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen we lived down in Kent we were really spoiled.  We were surrounded by Orchards and in the autumn had our pick of windfalls . . . several varieties of apples, and pears . . . not to mention hedgerows filled to over flowing with sloes and blackberries\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Plum and Hazelnut Crumble Slice\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/plumcake002.jpg\" style=\"height: 314px; width: 364px;\" title=\"Plum and Hazelnut Crumble Slice\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOn the Estate where I worked as the cook we also had apples, pears, figs and fresh plums as well, not to mention cages filled with raspberries . . . yes, we were \u003Cspan style=\"font-style: italic;\"\u003Every\u003C\/span\u003E lucky!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Plum and Hazelnut Crumble Slice\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/plumcake012.jpg\" style=\"height: 349px; width: 364px;\" title=\"Plum and Hazelnut Crumble Slice\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen we moved back here to Chester, in our effort to be self sustaining we put in several fruit trees.  Dwarf apple, pear and plum, all self propagating.  Next year we hope to put in an apricot tree and perhaps some raspberry and blackberry canes.  We are lucky enough to already have strawberries and rhubarb.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Plum and Hazelnut Crumble Slice\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/plumcake021.jpg\" style=\"height: 305px; width: 359px;\" title=\"Plum and Hazelnut Crumble Slice\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI hadn't really expected to get much out of the fruit trees this first year but imagine my surprise when the plum tree produced some plums!  We have been waiting patiently all summer for them to ripen, and I reckon I got a nice little basket full of them.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Plum and Hazelnut Crumble Slice\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/plumcake018.jpg\" style=\"height: 366px; width: 358px;\" title=\"Plum and Hazelnut Crumble Slice\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOh, can anything be better than fresh fruit you have grown yourself?  I think NOT!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Plum and Hazelnut Crumble Slice\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/plumcake023.jpg\" style=\"height: 357px; width: 366px;\" title=\"Plum and Hazelnut Crumble Slice\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWell . . . okay . . . so this delicious slice comes a close second!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Plum and Hazelnut Crumble Slice\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/plumcake024.jpg\" style=\"height: 354px; width: 362px;\" title=\"Plum and Hazelnut Crumble Slice\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt has a nutty buttery base almost like a pastry, and then a layer of hazelnut cake, stogged full of lovely plums.  The whole thing is topped with a crunchy nutty streusel.  Moreishly scrummy!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Plum and Hazelnut Crumble Slice\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/plumcake030.jpg\" style=\"height: 302px; width: 359px;\" title=\"Plum and Hazelnut Crumble Slice\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe best part is that you use the same basic recipe to produce all three layers, with just a few alterations made for each.  Easy peazy, Lemon Squeezy!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA tasty dollop of creme fraiche or clotted cream is the perfect accompaniment, natch!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Plum and Hazelnut Crumble Slice\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/plumcake033.jpg\" style=\"height: 339px; width: 353px;\" title=\"Plum and Hazelnut Crumble Slice\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Plum and Hazelnut Crumble Slice*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes16\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/plum-and-hazelnut-crumble-slice\" style=\"color: #33cc00;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's a  pie!  It's a cake!  It's a crumble!  It's all three and delicious!   Perfect to share over a cup of tea or served warm as a dessert with  lashings of cream or custard!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n250g of butter (1 cup plus 2 TBS)\u003Cbr \/\u003E\n(your butter should be \u003Ci\u003Every\u003C\/i\u003E cold)\u003Cbr \/\u003E\n225g of caster sugar (1 cup plus 2 TBS)\u003Cbr \/\u003E\n(Plus extra for sprinkling)\u003Cbr \/\u003E\n284g of ground hazelnuts (3 1\/3 cup)\u003Cbr \/\u003E\n5 ounces plain flour (1 cup plus 2 TBS)\u003Cbr \/\u003E\nplus an extra 2 TBS\u003Cbr \/\u003E\n2 large free range eggs\u003Cbr \/\u003E\n1 tsp baking powder\u003Cbr \/\u003E\n1 tsp ground cinnamon, plus extra for sprinkling\u003Cbr \/\u003E\nhalf a dozen or so large ripe plums, stoned and sliced\u003Cbr \/\u003E\n2 ounces flaked almonds (1\/4 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 180*C\/375*F\/ Gas mark 4.  Butter an 8 by 12 tay bake pan well.  Line with parchment paper.  Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace  the cold butter, 225g of sugar, and ground nuts into the bowl of your  food processor. Pulse until the  mixture resembles a rough crumble.   Measure half of it out into another bowl.  Set aside.  To the remaining  crumb mixture add the 5 ounces of flour and pulse just until it forms a  dough.  Press this into the bottom of the prepared pan.  Place in the  heated oven and bake for 15 to 20 minutes until golden brown.  Remove  from the oven and allow to cool for 10 minutes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nReturn the remaining crumbs \u003Cb\u003E(Reserve 2 heaped dessertspoons for the end)\u003C\/b\u003E   to the food processor.  Tip in the extra 2 TBS of flour, eggs, cinnamon  and baking powder.  Pulse to a soft batter.  Scrape onto the baked base  and spread out evenly.  Top with the sliced plums.  Sprinkle with a bit  of extra sugar and cinnamon.  Return to the oven and bake for a further  20 to 25 minutes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nStir the flaked almonds into the remaining  measure of the crumbs, mixing in well.  Remove the cake from the oven  and spinkle evenly with the almond mixture.  Return to the oven and bake  for a further 20 to 25 minutes until golden brown.  Cool completely  before cutting into squares to serve.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Q-mYUAciZ84\/XbJ9VL2389I\/AAAAAAACq3I\/XlPUFfqCR9Iynmn21GRunn6ixliPD43nACLcBGAsYHQ\/s1600\/Marie-Signature-Transparent.png\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"400\" data-original-width=\"500\" height=\"160\" src=\"https:\/\/1.bp.blogspot.com\/-Q-mYUAciZ84\/XbJ9VL2389I\/AAAAAAACq3I\/XlPUFfqCR9Iynmn21GRunn6ixliPD43nACLcBGAsYHQ\/s200\/Marie-Signature-Transparent.png\" width=\"200\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4527324626724283488\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/09\/plum-and-hazelnut-crumble-slice.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4527324626724283488"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4527324626724283488"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/09\/plum-and-hazelnut-crumble-slice.html","title":"Plum and Hazelnut Crumble Slice"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-Q-mYUAciZ84\/XbJ9VL2389I\/AAAAAAACq3I\/XlPUFfqCR9Iynmn21GRunn6ixliPD43nACLcBGAsYHQ\/s72-c\/Marie-Signature-Transparent.png","height":"72","width":"72"},"thr$total":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7822512547856809905"},"published":{"$t":"2010-02-11T04:00:00.000+00:00"},"updated":{"$t":"2010-02-11T04:00:00.657+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pies and Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Cornish Banana Cake"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 315px; height: 391px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/tradteatime.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOne of the things that Todd and I like to do in our spare time is to visit some of the National Trust Houses that are abundant in our beautiful country.  There's quite a few and in the warmer months, it's really a lot of fun walking around the gardens and of course nosing through the houses . . .   We just find it so very fascinating and a wonderful way to spend an afternoon.\u003Cbr \/\u003E\u003Cbr \/\u003EMost of the National Trust houses also have tearooms and small restaurants on the grounds.  That, of course is also one of the real treats of the day . . . spending an hour in the tea rooms partaking of a delicious cake or bun (all homemade) and a drink.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 352px; height: 420px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/cornishbanaNACAKE015.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAnd then, there is Todd's nemesis . . . the gift shop.  He tries to steer me away from them, but . . . I'm on to him now . . . the gift shop is one of the highlights of my afternoon!  They are filled with all sorts of treasures . . . jams and jellies, biscuits, candy rock, toys, gardening goods, tea time trinkets and . . . delicious cookery books!\u003Cbr \/\u003E\u003Cbr \/\u003EOn one of our visits I picked up this lovely cookerybook filled with traditional teatime recipes.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-style: italic;\"\u003E\"Food is at the heart of everything the National Trust does.  Our commitment to food stretches from using high quality sustainable produce in our restaurants to supporting our tenant farmers in selling direct to the public.  With hundreds of tenant farms, more than 25 working kitchen gardens and farms managed by us, the Trust has an important stake in every part of the food journey.\" \u003C\/span\u003E (Excerpt from inside flap of the above book)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 349px; height: 398px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/cornishbanaNACAKE017.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI just adore the traditional recipes of any country I am in, but most especially the traditional ones from this beautiful country that we live in.  Teatime recipes are some of my favourites of all.  They hearken me back to my childhood days of reading Enid Blyton novels and dreaming about the delicous sounding teatime treats that the children in them got to gobble down, and I could only dream of . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 361px; height: 431px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/cornishbanaNACAKE019.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis is a great baking book, chock full of delectable sounding teatime treats!  Every recipe I have baked from it thus far has been just wonderful, not the least of which was this tasty banana cake that I baked this afternoon.  We sat down to a piece each with a cup of herbal tea, whilst the snow blew against the glass of our kitchen windows, and dreamt of adventures and tuck boxes and . . . warm summer afternoon walks along country garden pathways . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 426px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/cornishbanaNACAKE022.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ENote - the filling is not really thick, but I found that by pooling most of it in the centre, it worked out just perfectly and did not squish out the sides.  Also the icing is more like a glaze than a traditional frosting.  It is most delicious!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 356px; height: 400px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/cornishbanaNACAKE026.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Cornish Banana Cake*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes one 7-inch layer cake\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 255, 51);\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/cornish-banana-cake\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EJust perfect for afternoon tea!  A deliciously moist banana cake layered with a buttery banana filling and iced with a cocoa banana icing.\u003Cbr \/\u003E\u003Cbr \/\u003EFor the cake:\u003Cbr \/\u003E8 ounces very ripe banana (weight after peeling)\u003Cbr \/\u003E3 1\/2 ounces caster sugar\u003Cbr \/\u003E3 1\/2 ounces butter, softened\u003Cbr \/\u003E200g self raising flour, sifted\u003Cbr \/\u003E1 egg, beaten\u003Cbr \/\u003E1\/2 tsp bicarbonate of soda\u003Cbr \/\u003E1 TBS milk\u003Cbr \/\u003E\u003Cbr \/\u003EFor the filling:\u003Cbr \/\u003E1 ripe banana\u003Cbr \/\u003E2 ounces butter, softened\u003Cbr \/\u003E2 ounces caster sugar\u003Cbr \/\u003E\u003Cbr \/\u003EFor the icing:\u003Cbr \/\u003E1 soft, very ripe banana\u003Cbr \/\u003E1 ounce cocoa powder, sifted\u003Cbr \/\u003E8 ounces icing sugar, sifted\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 358px; height: 405px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/cornishbanaNACAKE029.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPre-heat the oven to 180*C\/350*F.  Butter two 7-inch round sandwich tins and lightly flour, tapping any excess out. Mash the bananas and sugar together for the cake in a bowl with an electric mixer.  Beat in the softened butter.  Add the flour alternately with the egg.  Dissolve the soda in the milk and add to the mixture.  Beat to a fairly sticky batter.  Divide evenly between the two tins, smooth the tops and then bake for 35 to 40 minutes until the sponge springs back when lightly touched.\u003Cbr \/\u003E\u003Cbr \/\u003ERemove from the oven and turn out onto a wire rack to cool completely.\u003Cbr \/\u003E\u003Cbr \/\u003ETo make the filling, beat all the ingredients together until well mixed and use to sandwich the two layers together.\u003Cbr \/\u003E\u003Cbr \/\u003EFor the icing, beat all the ingredients together until dark and really smooth.  Spread onto the top of the cake.\u003Cbr \/\u003E\u003Cbr \/\u003ENote - If you like you can decorate the top with some blanched almonds, walnut halves or dried banana chips."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7822512547856809905\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/02\/cornish-banana-cake.html#comment-form","title":"20 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7822512547856809905"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7822512547856809905"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/02\/cornish-banana-cake.html","title":"Cornish Banana Cake"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"20"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-715449659285803685"},"published":{"$t":"2009-12-24T20:21:00.002+00:00"},"updated":{"$t":"2009-12-25T05:56:51.929+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pies and Cakes"}],"title":{"type":"text","$t":"Eggnog Pound Cake"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 359px; height: 434px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/eggnogcake003.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ESome people hate mince pies.  Some people hate Christmas pudding.  Some people I know, even hate fruit cake!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 361px; height: 415px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/eggnogcake004.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI know . . .  there is just no pleasing some people . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 362px; height: 417px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/eggnogcake005.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI'm pretty sure this will please them though.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 350px; height: 400px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/eggnogcake009.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EEggnog cake.  Moist, delicious and fragrant with the smells of orange, nutmeg and, well, egg nog!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 355px; height: 404px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/eggnogcake012.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA nice fat slice of this, with some ice cream or whipped cream on top, will go down a treat with even the pickest guest you may have at your table over the holidays.  I guarantee! \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 355px; height: 379px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/eggnogcake014.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAs Tiny Tim would say . . . God bless us, everyone!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 346px; height: 406px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/eggnogcake016.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Eggnog Pound Cake*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\u003Cspan\u003E Makes 1 10-inch bundt cake\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 255, 51);\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/eggnog-pound-cake\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA deliciously festive cake filled with the lovely flavours of eggnog, cranberries and orange.  This smells just fabulous when it is baking!  Serve with ice cream or whipped cream.\u003Cbr \/\u003E\u003Cbr \/\u003E1\/2 cup dried cranberries (50g)\u003Cbr \/\u003E2 TBS dark rum or water\u003Cbr \/\u003E1 cup butter, room temperature (8 ounces)\u003Cbr \/\u003E2 cups white sugar (400g)\u003Cbr \/\u003E3 large eggs\u003Cbr \/\u003E3 cups flour (420g)\u003Cbr \/\u003E2 tsp baking powder\u003Cbr \/\u003E1\/4 tsp salt\u003Cbr \/\u003E1\/8 tsp freshly grated nutmeg\u003Cbr \/\u003E1 cup storebought eggnog (250ml)\u003Cbr \/\u003E(See note below)\u003Cbr \/\u003E1 tsp vanilla\u003Cbr \/\u003E1 TBS freshly grated orange zest\u003Cbr \/\u003E\u003Cbr \/\u003EFor the Glaze:\u003Cbr \/\u003E3 TBS orange juice\u003Cbr \/\u003E1 TBS dark rum (or an additional TBS of orange juice)\u003Cbr \/\u003E3\/4 cup sugar\u003Cbr \/\u003E\u003Cbr \/\u003EPre-heat the oven to 160*C\/325*F.  Grease and flour a 10 inch bundt pan really well.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace the cranberries in a small bowl and cover with the rum or water.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EUsing an electric mixer on medium speed, cream the butter and sugar to gether until light and fluffy.  Beat in the eggs, one at a time, beating well after each addition.  Whisk together the flour, baking powder, salt and nutmeg.  Add to the creamed mixture, on low speed, alternately with the egg nog, beginning and ending with dry ingredients.  Fold in the orange zest, cranberries and any liquid in the bowl.  Spoon the batter into the prepared bundt pan, smoothing the top over.  Bake for 55 to 65 minutes or until it tests down when a toothpick inserted in the centre comes out clean.\u003Cbr \/\u003E\u003Cbr \/\u003ERemove from the oven and allow to cool in the pan for 10 minutes before turning out onto a rack.\u003Cbr \/\u003E\u003Cbr \/\u003EPrepare the glaze by blending together the orange juice, sugar and rum, until the sugar is about melted.  Using a pastry brush, brush this glaze all over the surface of the warm cake, brushing it again and again until all the glaze is used and has been absorbed by the cake.  Serve at room temperature, cut into slices with your preferred accompaniment.\u003Cbr \/\u003E\u003Cbr \/\u003ENote - if you are unable to get eggnog use an equal amount of whipping cream and increase the measure of grated  nutmeg to 1\/2 tsp.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 352px; height: 262px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Christmas%20pictures\/merrychristmas-4.jpg\" \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/715449659285803685\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2009\/12\/eggnog-pound-cake.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/715449659285803685"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/715449659285803685"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2009\/12\/eggnog-pound-cake.html","title":"Eggnog Pound Cake"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-9191374840774254779"},"published":{"$t":"2009-10-21T05:00:00.001+01:00"},"updated":{"$t":"2009-10-21T05:00:00.732+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pies and Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scrummy Snacks"}],"title":{"type":"text","$t":"Blueberry Apricot Crumble Traybake"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 355px; height: 403px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/CAKEANDSCONESMISSIONARYSTYLE017.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI'm not sure how many of you know this or not, but I am a Latter Day Saint, or Mormon as we are commonly known throughout most of the world.  One of the things that I love most in my cooking life, is being able to have the missionaries over for tea.   After having raised five children, and now with just Todd and I living here on our own, my table is far too empty most of the time.  There is nothing that makes me happier than having the opportunity to see some young and smiling faces sitting around it, especially when they are hungry.\u003Cbr \/\u003E\u003Cbr \/\u003EYoung people . . . far away from home and family . . . just ripe for spoiling in a way only a mom can spoil them.  It's one of my absolute favourite things of all to do!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 352px; height: 427px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/CAKEANDSCONESMISSIONARYSTYLE011.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWe have two young sister missionaries here right now, and tonight was my first chance to cook a meal for them.  One is from Brommieland (near Birmingham) and the other from Idaho.  They are such sweet young ladies.\u003Cbr \/\u003E\u003Cbr \/\u003EBoys, you can  feed until they are full to exploding, and they will come back for more.  Young women . . . they can be a somewhat different kettle of fish.  I wasn't sure how much they would eat, or if they would prefer a light meal over something heavy . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 351px; height: 450px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/CAKEANDSCONESMISSIONARYSTYLE014.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMy solution . . .  a nice big pot of corn chowder, the perfect meal on a cold and rain swept day . . . served with some cheese and oat drop scones, and then for dessert this tasty crumble traybake.\u003Cbr \/\u003E\u003Cbr \/\u003EThey loved it, warm from the oven and served up with lashings of pouring cream.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 349px; height: 357px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/CAKEANDSCONESMISSIONARYSTYLE017.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThey took the leftovers home with them.\u003Cbr \/\u003E\u003Cbr \/\u003EThey're my kind of girls!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 362px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/CAKEANDSCONESMISSIONARYSTYLE028.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Blueberry Apricot Crumble Traybake*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 12  (HA!)\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 204, 0);\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/blueberry-apricot-crumble-cake\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis scrumptious cake is deliciously moist with a hidden surprise of creamy yoghurt hiding beneath the tasty fruit and crumble topping.  I bet you can't eat just one piece!\u003Cbr \/\u003E\u003Cbr \/\u003E1 420g tin of apricots, drained well\u003Cbr \/\u003E8 ounces softened butter\u003Cbr \/\u003E8 ounces golden caster sugar\u003Cbr \/\u003E8 ounces self raising flour\u003Cbr \/\u003E1 tsp baking powder\u003Cbr \/\u003E3 large eggs, beaten\u003Cbr \/\u003E2 TBS milk\u003Cbr \/\u003E150g pot of lemon yogurt\u003Cbr \/\u003E8 ounces blueberries\u003Cbr \/\u003EFor the Crumble:\u003Cbr \/\u003E1 ounce softened butter\u003Cbr \/\u003E3 heaped dessertspoons self raising flour\u003Cbr \/\u003E3 heaped dessert spoons demerara sugar\u003Cbr \/\u003E1 tsp ground cinnamon\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 349px; height: 372px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/CAKEANDSCONESMISSIONARYSTYLE025.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPre-heat the oven to 180*C\/375*F.  Butter a 9 by 12 inch tray bake pan.  Line with baking paper and butter again.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EMake the crumble by rubbing all the crumble ingredients together until crumbly.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EWeigh the butter, sugar, flour, baking powder, eggs and milk into a bowl.  Beat with an electric mixer until creamy.  Spoon into the prepared tin, leveling the top.  Bake for 25 minutes, or until almost set.  Remove from the oven and immediately spoon the yogurt over top.  Scatter the fruit over top of the yogurt and then top with the crumble.  Return to the oven and bake for a further 15 to 20 minutes until done and a skewer inserted into the centre comes out clean.  Remove from the oven.  Serve warm and cut into squares, with some pouring cream, or cold as a tea time  or picnic treat."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/9191374840774254779\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2009\/10\/blueberry-apricot-crumble-traybake.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/9191374840774254779"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/9191374840774254779"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2009\/10\/blueberry-apricot-crumble-traybake.html","title":"Blueberry Apricot Crumble Traybake"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"12"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3829006581401158878"},"published":{"$t":"2009-10-09T05:00:00.000+01:00"},"updated":{"$t":"2009-10-09T05:00:00.096+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Celebrations"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pies and Cakes"}],"title":{"type":"text","$t":"Spiced Apple Puffs"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 343px; height: 247px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/GrannySmithApples.png\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EBack home in Canada, this is Thanksgiving weekend.  If I was over there I'd be in a flurry of baking pumpkin and pecan pies, peeling a ton of spuds . . .\u003Cbr \/\u003E\u003Cbr \/\u003Epeeling carrots, and turnips and making a huge pan of dressing to serve with the gargantuan turkey waiting in the fridge. . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 377px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/currynight004.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ECranberries would have been bought and turned into two lucious sauces . . . one cooked and the other a relish . . .\u003Cbr \/\u003E\u003Cbr \/\u003EDough would be rising to be made into fluffy rolls, and apple cider would be chillin in the cooler.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 347px; height: 356px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/currynight007-1.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI'd be busy freshening rooms, plumping beds and putting out fresh towels in the baths, making ready for the onslaught of family due to arrive . . .\u003Cbr \/\u003E\u003Cbr \/\u003EKids, and spouses and grandkiddies . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 363px; height: 383px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/currynight006-1.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003Ealas, I am over here, so none of that will happen.\u003Cbr \/\u003E\u003Cbr \/\u003EI tried to do Thanksgiving over here once . . . nobody understood it, or really got into it.  It was just not the same . . .\u003Cbr \/\u003E\u003Cbr \/\u003EIf I \u003Cspan style=\"font-style: italic;\"\u003Ewas\u003C\/span\u003E having my family over, I'd be sure to make them these. Tasty single serving sized little puffs, all scrummy with an almond filling tucked underneath the apple and a spicy maple glaze gilding their tops . . .\u003Cbr \/\u003E\u003Cbr \/\u003EInstead I just make them for Todd and I, and dream of Thanksgiving's gone by, as I stare out the kitchen window at the falling leaves . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 412px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/currynight028.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Spiced Apple Puffs*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 6\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 255, 51);\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/spiced-apple-puffs\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThese delicious tarts are incredibly easy to make and yet so impressive when they are done.  Who wouldn't like a mini apple pie, in a deliciously flakey crust with an almond filling hidden beneath the apple.  Glazed with maple syrup and mixed spice, it makes the perfect autumnal dessert.\u003Cbr \/\u003E\u003Cbr \/\u003E50g butter, softened\u003Cbr \/\u003E50g icing sugar, sifted\u003Cbr \/\u003E50g ground almonds\u003Cbr \/\u003E1 X 375g pack of ready rolled puff pastry\u003Cbr \/\u003E3 Granny Smith apples, peeled, cut in half, cored and then sliced thinly\u003Cbr \/\u003E1 egg yolk, lightly beaten\u003Cbr \/\u003E2 TBS amber Maple Syrup (Grade B)\u003Cbr \/\u003E1 tsp mixed spice\u003Cbr \/\u003ECreme fraiche to serve\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 354px; height: 502px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/currynight035.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPre-heat the oven to 220*C\/425*F.  Place the butter, icing sugar, and almonds in a bowl and beat with an electric mixer until smooth and fluffy.  It will look like this is never going to happen, but bear with it . . . all of a sudden like magic it will be creamy and smooth!\u003Cbr \/\u003E\u003Cbr \/\u003EUnroll the puff pastry and cut 6 three inch rounds out with a sharp knife.  Place some 2 inches apart on a baking sheet which you have lined with parchment paper.  Divide the almond mixture between each, spreading it out and leaving a narrow border around the outside edge of each tart.  Arrange the apple slices on top, trying to keep the shape of the half apple as best as you can, but allowing them to fan out a bit.  Brush the edges of the pastry with a little beaten egg, trying not to let it drip down onto the parchment paper.\u003Cbr \/\u003E\u003Cbr \/\u003EBake the pastries for 12 to 15 minutes, until golden brown.  Remove from the oven.\u003Cbr \/\u003E\u003Cbr \/\u003EStir the mixed spice and Maple Syrup together and brush this mixture over top of the tarts.  Return to the oven and bake for a further 5 minutes.  Serve warm or cold with a dollop of creme fraiche on each.  Delicious!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3829006581401158878\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2009\/10\/spiced-apple-puffs.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3829006581401158878"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3829006581401158878"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2009\/10\/spiced-apple-puffs.html","title":"Spiced Apple Puffs"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"10"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1174707909120620285"},"published":{"$t":"2009-09-29T05:00:00.000+01:00"},"updated":{"$t":"2009-09-29T05:00:00.256+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pies and Cakes"}],"title":{"type":"text","$t":"Apple, Blackberry and Cheese Torte"},"content":{"type":"html","$t":"\u003Cimg height=\"303\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/granny_smith-1.jpg\" width=\"350\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ESo, this is the season of apples and blackberries and the two placed together create the most wonderful marriage of flavours. It's classic.\u003Cbr \/\u003E\u003Cbr \/\u003EThe hedgerows that surround our cottage are just drooping with blackberries, likewise the apple trees are full of apples that are being picked daily. We are lucky that we can help ourselves to the drops. Back home they would have used the drops to make apple juice . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"WIDTH: 352px; HEIGHT: 390px\" height=\"438\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/applecheesecake015.jpg\" width=\"352\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe air rings with the sound of Polish as that is where most of the pickers come from and is filled with the smell of fermenting apples . . . there are tons laying beneath the trees, far too many to use and a lot are decaying now, hence the smell. Back home the deer would be snuffling them up.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"WIDTH: 357px; HEIGHT: 361px\" height=\"419\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/applecheesecake017.jpg\" width=\"357\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EApples and cheese are a pretty formidable combination as well.  My mom always served up her homemade apple pies with a tasty slab of cheddar on the side.  What happens when you combine the lovely flavours of apples, blackberries and cheese???  Why . . .\u003Cbr \/\u003E\u003Cbr \/\u003EYou get a fabulously tasty autumnal torte!!  You can  use Raspberry preserves if you can't get the blackberry. Apricot goes very well also.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"WIDTH: 351px; HEIGHT: 375px\" height=\"430\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/applecheesecake021.jpg\" width=\"351\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWho wouldn't love a sweet cake-like crust, spread with jam and encasing a delicious cheesecake filling topped with sweetly spiced and sliced apples . . .\u003Cbr \/\u003E\u003Cbr \/\u003EIt's pretty hard to resist!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"WIDTH: 352px; HEIGHT: 380px\" height=\"428\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/applecheesecake019.jpg\" width=\"352\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cstrong\u003E\u003Cem\u003E*Apple and Cheese Torte*\u003C\/em\u003E\u003C\/strong\u003E\u003Cbr \/\u003EServes 8\u003Cbr \/\u003E\u003Ca href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/apple-and-cheese-torte\"\u003E\u003Cspan style=\"color:#33cc00;\"\u003EPrintable Recipe\u003C\/span\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis so good and is delicious warm or cold. It's a great brunch item as well as a fabulous coffee break treat, not to mention dessert!\u003Cbr \/\u003EBase:4 ounces butter, softened\u003Cbr \/\u003E1\/3 cup caster sugar\u003Cbr \/\u003E1 cup flour\u003Cbr \/\u003E1\/3 cup of blackberry jam\u003Cbr \/\u003EFilling:\u003Cbr \/\u003E1 - 250g package of cream cheese\u003Cbr \/\u003E1\/4 cup caster sugar\u003Cbr \/\u003E1 large egg\u003Cbr \/\u003E1\/2 tsp vanilla paste\u003Cbr \/\u003ETopping:\u003Cbr \/\u003E3 cups peeled and thinly sliced apples\u003Cbr \/\u003E1\/3 cup caster sugar\u003Cbr \/\u003E1\/2 tsp cinnamon\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"WIDTH: 351px; HEIGHT: 393px\" height=\"435\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/applecheesecake023.jpg\" width=\"351\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPre-heat the oven to 230*C\/450*F. Cream the butter and sugar for the base together thoroughly. Blend in the flour. Press the mixture evenly onto the bottom and 1 1\/2 inch up the sides of an 8 1\/2 inch wide spring form pan.\u003Cbr \/\u003E\u003Cbr \/\u003EWarm the blackberry jam a bit and then spread it over the base of the tart.\u003Cbr \/\u003E\u003Cbr \/\u003EBeat the cream cheese, sugar, egg and vanilla paste together until smooth and fluffy. Spoon this over top of the jam in the crust.\u003Cbr \/\u003E\u003Cbr \/\u003EToss the apples, sugar and cinnamon for the topping together and arrange on top of the cream cheese mixture.Bake for 10 minutes, then reduce the oven temperature to 200*C\/400*F. and bake for a further 25 to 30 minutes, until the filling is set and the apples are tender.\u003Cbr \/\u003E\u003Cbr \/\u003ECool slightly before removing the pan rim. Serve warm or cold."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1174707909120620285\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2009\/09\/apple-blackberry-and-cheese-torte.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1174707909120620285"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1174707909120620285"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2009\/09\/apple-blackberry-and-cheese-torte.html","title":"Apple, Blackberry and Cheese Torte"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6942912437954477735"},"published":{"$t":"2009-09-25T05:00:00.000+01:00"},"updated":{"$t":"2013-02-01T08:27:15.661+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pies and Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scrummy Snacks"}],"title":{"type":"text","$t":"Spicy Ginger Traybake"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/stem-ginger-20715.jpg\" style=\"height: 342px; width: 342px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI just love the flavour of ginger . . . all spicy and warm and oh-so-comforting.  I know . . . I say that about a lot of things.  I guess the truth is . . . I just love food!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI do have my favourite flavours though, and ginger happens to be one of them.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/gingertraybake002.jpg\" style=\"height: 460px; width: 354px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love it dried and ground and baked into lovely cakes, cookies, and puddings.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/gingertraybake012.jpg\" style=\"height: 426px; width: 361px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love it fresh and grated and added raw to salads, dressings and marinades.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/gingertraybake003.jpg\" style=\"height: 456px; width: 357px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love it chopped and added to cooked dishes.  A slice of it pounded and mixed with a piece of lemon and then steeped in some boiling water makes a marvelously healing tea when you are down with the sniffles . . . trust me.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/gingertraybake017.jpg\" style=\"height: 421px; width: 358px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI especially love it preserved . . . little round nuggets of ginger, preserved in a delicious syrup.  It's delicious chopped and added to all sorts of baked goods.  The syrup is fantastic when combined with butter and used to glaze carrots.  I also love candied ginger, which is similar, but dry and coated in sugar.  I just adore that plain and then dipped into dark chocolate . . . a once a year Christmas Treat just for me . . . okay, I'll share . . . I promise.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/gingertraybake013.jpg\" style=\"height: 446px; width: 355px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis fabulous cake uses it in two forms . . . both dried and ground, as well as preserved in syrup.  This is easily one of our favourite cakes, and I hope it will become one of your favourites as well.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/gingertraybake015.jpg\" style=\"height: 426px; width: 359px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDon't you just love the autumn!!!  That is when food like this comes into it's own.  Ginger cake  just suits autumn, no matter which way you cut it.  (no pun intended)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/gingertraybake021.jpg\" style=\"height: 450px; width: 353px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Spicy Ginger Traybake*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 20 squares\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/ginger-spice-traybake\" style=\"color: #33cc00;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe just love the warm and spicy flavours of this delicious cake.  It is one of those one bowl, one step, wonderful cakes that tastes even better as the days go by.  This is one of Todd's favourites!  (He's just an old fashioned guy with old fashioned tastes!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n230g butter, softened (1 cup)\u003Cbr \/\u003E\n170g light muscovado sugar (13 1\/2 TBS)\u003Cbr \/\u003E\n\u0026nbsp;200g dark treacle (9 TBS)\u003Cbr \/\u003E\n312g self raising flour (2 3\/4 cup)\u003Cbr \/\u003E\n2 tsp baking powder\u003Cbr \/\u003E\n1 tsp ground ginger\u003Cbr \/\u003E\n1\/2 tsp ground cinnamon\u003Cbr \/\u003E\n1\/4 tsp freshly ground nutmeg\u003Cbr \/\u003E\n1\/4 tsp ground cloves\u003Cbr \/\u003E\n1\/4 tsp ground allspice\u003Cbr \/\u003E\n4 large free range eggs\u003Cbr \/\u003E\n4 TBS milk\u003Cbr \/\u003E\n3 bulbs of preserved stem ginger, chopped finely\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the Icing:\u003Cbr \/\u003E\n130g icing sugar, sifted (1 cup)\u003Cbr \/\u003E\n3 TBS ginger syrup from the stem ginger jar\u003Cbr \/\u003E\n3 bulbs of preserved stem ginger, chopped coarsely\u003Cbr \/\u003E\na bit of milk if necessary\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/gingertraybake024.jpg\" style=\"height: 340px; width: 355px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPre-heat the oven to 180*C\/350*F.  Butter a 12 by 9 inch traybake tin and line with parchment paper.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWeigh out all the cake ingredients and place into a large bowl.  Beat together with an electric mixer until well blended.  Spoon into the prepared baking sheet, smoothing the top over with a plastic spatula.  Bake for 40 to 45 minutes until risen, lightly browned and a toothpick inserted in the centre comes out clean, and the top springs back when gently touched.  Remove from the oven.  Allow to cool in the pan for several minutes before lifting out onto a wire rack to finish cooling completely.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo make the icing, sift the icing sugar into a bowl.  Add the ginger syrup.  Beat with the mixer, adding milk as necessary until the icing is smooth and has a good spreading consistency.  Spread over the cake, covering the top completely.  Sprinkle the chopped stem ginger over top.  Allow the icing to set completely before cutting into squares."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6942912437954477735\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2009\/09\/spicy-ginger-traybake.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6942912437954477735"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6942912437954477735"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2009\/09\/spicy-ginger-traybake.html","title":"Spicy Ginger Traybake"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2757737618025800985"},"published":{"$t":"2009-07-14T08:59:00.005+01:00"},"updated":{"$t":"2017-09-05T16:01:06.194+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pies and Cakes"}],"title":{"type":"text","$t":"Speedy Berry Cake"},"content":{"type":"html","$t":"\u003Cimg src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/raspberries.jpg\" style=\"height: 379px; width: 340px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-Bfx1XZEKzc0\/Wa67cKBbHzI\/AAAAAAABP7k\/J9zeLRWvIwEVAiFjB2F9BYlTYsKVhWTMACLcBGAs\/s1600\/unnamed-224.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"640\" data-original-width=\"585\" height=\"640\" src=\"https:\/\/2.bp.blogspot.com\/-Bfx1XZEKzc0\/Wa67cKBbHzI\/AAAAAAABP7k\/J9zeLRWvIwEVAiFjB2F9BYlTYsKVhWTMACLcBGAs\/s640\/unnamed-224.jpg\" width=\"584\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nJust prior to going away on holidays recently, I had a bowl of fresh raspberries that needed to be used up. I know . . . . I could have just thrown them into the freezer, to be taken out and used up at a later date, but, really . . . fresh raspberries, during raspberry season are a real shame to lock away in the freezer, when you could be enjoying them fresh as can be.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-AADo6f6U8ko\/Wa67lf_6r1I\/AAAAAAABP7o\/uPe4Xfyo4OUFmKffdVbekGwDlJakHSJ1gCLcBGAs\/s1600\/unnamed-225.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"640\" data-original-width=\"533\" height=\"640\" src=\"https:\/\/2.bp.blogspot.com\/-AADo6f6U8ko\/Wa67lf_6r1I\/AAAAAAABP7o\/uPe4Xfyo4OUFmKffdVbekGwDlJakHSJ1gCLcBGAs\/s640\/unnamed-225.jpg\" width=\"532\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI baked this lovely cake to take with us on our trip.  We had some of it that night and then the rest of it was sliced and packed away, wrapped up in some cling film.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTrust me when I say, that this got tastier with every day that passed . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-r1f4C_W_9Hc\/Wa67zzTwYvI\/AAAAAAABP78\/PK_NP-aR5dQWyLUV2i25CN1eMk5tjOB4wCLcBGAs\/s1600\/unnamed-227.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"640\" data-original-width=\"609\" height=\"640\" src=\"https:\/\/4.bp.blogspot.com\/-r1f4C_W_9Hc\/Wa67zzTwYvI\/AAAAAAABP78\/PK_NP-aR5dQWyLUV2i25CN1eMk5tjOB4wCLcBGAs\/s640\/unnamed-227.jpg\" width=\"608\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-weight: bold;\"\u003E*Speedy Berry Cake*\u003Cspan style=\"font-style: italic;\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\nMakes one 9 inch cake\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/speedy-berry-cake\" style=\"color: #009900;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIs this a cake or a tart?  I don't know for sure.  It goes together like a cake but ends up looking a bit like a tart.  All I really know for sure, is that it's rich, and buttery and very, very delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n120g ( 4 1\/2 ounces) unsalted butter\u003Cbr \/\u003E\n135g ( 4 3\/4 ounces) caster sugar\u003Cbr \/\u003E\n120g ( 4 1\/2 ounces) flour\u003Cbr \/\u003E\n1 1\/2 tsp baking powder\u003Cbr \/\u003E\npinch salt\u003Cbr \/\u003E\n1 large egg\u003Cbr \/\u003E\n90g ( 3 1\/2 ounces) fresh or frozen berries (any kind will do, or even a mixture)\u003Cbr \/\u003E\n1 TBS plain flour\u003Cbr \/\u003E\nsoftened butter, to grease the tin and some dried bread crumbs as well\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-KJuuos2_yJQ\/Wa68CkqE4AI\/AAAAAAABP8A\/z5QAXnZNdgQACL5uPuJ5oMsUQF7z4FEnACLcBGAs\/s1600\/unnamed-228.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"640\" data-original-width=\"619\" height=\"640\" src=\"https:\/\/2.bp.blogspot.com\/-KJuuos2_yJQ\/Wa68CkqE4AI\/AAAAAAABP8A\/z5QAXnZNdgQACL5uPuJ5oMsUQF7z4FEnACLcBGAs\/s640\/unnamed-228.jpg\" width=\"618\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nPre-heat the oven to 180*C\/350*F.   Butter a 9 inch cake tin with a removable bottom well, and then dust it with some dried bread crumbs.  Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace the butter and the sugar into a saucepan.  Bring to the boil, then reduce the heat to a simmer for 1 minute.  Remove from the heat and set aside to cool.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMix together the flour, baking powder and salt.  Stir this into the cooled butter mixture.  Beat in the egg.  Pour the mixture into the prepared cake tin and smooth the top.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nToss the berries together with the remaining TBS of flour.  Shake off any excess, then sprinkle them evenly over top of the batter.  Bake in the centre of the oven for about 25 minutes, or until the cake is golden and tests done."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2757737618025800985\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2009\/07\/speedy-berry-cake.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2757737618025800985"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2757737618025800985"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2009\/07\/speedy-berry-cake.html","title":"Speedy Berry Cake"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/2.bp.blogspot.com\/-Bfx1XZEKzc0\/Wa67cKBbHzI\/AAAAAAABP7k\/J9zeLRWvIwEVAiFjB2F9BYlTYsKVhWTMACLcBGAs\/s72-c\/unnamed-224.jpg","height":"72","width":"72"},"thr$total":{"$t":"10"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4790955376709046334"},"published":{"$t":"2009-06-28T06:53:00.004+01:00"},"updated":{"$t":"2017-09-05T09:08:43.837+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pies and Cakes"}],"title":{"type":"text","$t":"Crunchy Blueberry Tart"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-42FTyCyFp1Q\/Wa5bL62tEZI\/AAAAAAABPow\/UGiFM-5kcnQWk1tPy0hvOZU0haBWPoBlwCLcBGAs\/s1600\/unnamed-154.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"640\" data-original-width=\"585\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-42FTyCyFp1Q\/Wa5bL62tEZI\/AAAAAAABPow\/UGiFM-5kcnQWk1tPy0hvOZU0haBWPoBlwCLcBGAs\/s640\/unnamed-154.jpg\" width=\"584\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nIf you had told me when I was a child that I would one day love blueberries, I would not have believed you.  Nova Scotia, Canada, the place where I grew up, has some of the nicest wild blueberries in the world, just ripe and free for the picking.  You can stop just about anywhere at the side of the road and find them just waiting to be picked.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI should know, because every summer my parents put us kids into slave labour, picking wild blueberries until we thought our arms would fall off.  Hours and hours in the hot sun, bending down, and pick, pick, picking . . . I hated it.   It seemed to take forever to fill up those gallon sized ice cream tubs.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-4tQnThN9CrM\/Wa5bRVYK1uI\/AAAAAAABPo4\/_sMu_vuTYII6D955dn0CEGH3q-OzDc8gACLcBGAs\/s1600\/unnamed-155.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"640\" data-original-width=\"626\" height=\"640\" src=\"https:\/\/4.bp.blogspot.com\/-4tQnThN9CrM\/Wa5bRVYK1uI\/AAAAAAABPo4\/_sMu_vuTYII6D955dn0CEGH3q-OzDc8gACLcBGAs\/s640\/unnamed-155.jpg\" width=\"626\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMy mom would put them into the freezer and all winter long we would be treated to blueberry pies . . . and cakes . . . and muffins.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen I first moved over here to the UK, blueberries were very hard to find and I discovered the magic of not being able to find certain food items that you have always taken for granted  . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou start to crave them . . . things  like all beef hotdogs and all beef  bologna, not to mention Kraft Macaroni and Cheese Dinner and Captain Crunch cereal . . . but then I digress . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-NIRbdm9Gw4g\/Wa5bYhWFSWI\/AAAAAAABPo8\/5I5Op4gBFsoulCVocoWtNso4udRUK2mzwCLcBGAs\/s1600\/unnamed-156.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"627\" data-original-width=\"640\" height=\"626\" src=\"https:\/\/3.bp.blogspot.com\/-NIRbdm9Gw4g\/Wa5bYhWFSWI\/AAAAAAABPo8\/5I5Op4gBFsoulCVocoWtNso4udRUK2mzwCLcBGAs\/s640\/unnamed-156.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBlueberries . . . did you know that if all the blueberries grown in North America in one year were spread out into a single layer, they would cover a four lane highway that stretched all the way from Chicago to New York City?  Neither did I until this morning.  I reckon as a child I must have picked that four lane highway all the way to New York City and back again . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI'm happy to say I quite love them now and in recent years they have become readily available over here in the UK.  In fact they are now grown and cultivated here.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI made this delicious blueberry tart yesterday for dessert as we had company and I confess . .  .  I ate a whole slice before dinner . . . even before the company came.  It started out that I wanted to just take a picture without anyone being there . . . my guests are quite used to seeing desserts etc. with pieces missing you know . . . I couldn't help it though once I had one taste . . . before I knew it the slice was gone, the only sign of it ever having been there . . . the empty space in the tart tin and the tell tale blue around my lips . .  .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI didn't even feel guilty having a second piece when it came time to serve dessert at the end of our dinner.  I enjoyed . . . \u003Cspan style=\"font-style: italic;\"\u003Eevery\u003C\/span\u003E . . . SCRUMMY . . . moreish mouthful!!!  (and I'd do it again, if given the chance, so there!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-1FEPNHqJ2nU\/Wa5bfA3uuuI\/AAAAAAABPpA\/AYc1q_TZqIg-k_-OvoKgaJjpfQ-3F8RKwCLcBGAs\/s1600\/unnamed-157.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"640\" data-original-width=\"617\" height=\"640\" src=\"https:\/\/2.bp.blogspot.com\/-1FEPNHqJ2nU\/Wa5bfA3uuuI\/AAAAAAABPpA\/AYc1q_TZqIg-k_-OvoKgaJjpfQ-3F8RKwCLcBGAs\/s640\/unnamed-157.jpg\" width=\"616\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Crunchy Blueberry Tart*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 8\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/crunchy-blueberry-tart\" style=\"color: #33cc00;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nImagine a tasty oatmeal cookie crust, filled with tart blueberries and topped with an oat crumble.  This is to die for and quite simply the most delicious blueberry tart I have ever eaten.  Adapted from a recipe in the book, \"A Piece Of Cake,\" by Leila Lindholm.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the crust:\u003Cbr \/\u003E\n6 ounces unsalted butter, softened\u003Cbr \/\u003E\n6 1\/4 ounces of plain flour\u003Cbr \/\u003E\n4 3\/4 ounces of caster sugar\u003Cbr \/\u003E\n2 1\/2 ounces rolled oats\u003Cbr \/\u003E\nFor the Filling:\u003Cbr \/\u003E\n9 ounces fresh or frozen blueberries\u003Cbr \/\u003E\n1 cup of blueberry jam\u003Cbr \/\u003E\n1 TBS balsamic vinegar\u003Cbr \/\u003E\n2 1\/2 TBS cornflour\u003Cbr \/\u003E\nFor the Topping:\u003Cbr \/\u003E\n3 ounces unsalted butter\u003Cbr \/\u003E\n4 ounces rolled oats\u003Cbr \/\u003E\n4 3\/4 ounces caster sugar\u003Cbr \/\u003E\nCreme Fraiche for serving\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBegin by making the crust.  Pre-heat the oven to 180*C\/350*F.  Place the butter in a saucepan and melt.  Whisk together the flour, sugar and oats.  Stir this mixture into the melted butter, stirring well to completely combine.  Press the dough into a 10 inch tart tin with a removable bottom.  Bake in the pre-heated oven for 10 minutes.  Remove from the oven and set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo make the topping, melt the butter in a large saucepan.  Whisk in the oats and sugar.  Mix together well,  and then set aside while you make the filling.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo make the filling, gently stir together the blueberries, jam and balsamic vinegar, mixing well.  Stir in the cornflour.  Pour this mixture into the oat pastry case.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSprinkle the topping evenly over top and then place the tart onto a baking tray.  Bake in the heated oven for 25 to 30 minutes, until the filling is bubbling and the topping is golden brown.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRemove from the oven to a wire rack to cool.  Remove the side from the pan before serving.  Serve cut into slices with some creme fraiche for spooning over if desired.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDELICIOUS!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4790955376709046334\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2009\/06\/crunchy-blueberry-tart.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4790955376709046334"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4790955376709046334"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2009\/06\/crunchy-blueberry-tart.html","title":"Crunchy Blueberry Tart"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-42FTyCyFp1Q\/Wa5bL62tEZI\/AAAAAAABPow\/UGiFM-5kcnQWk1tPy0hvOZU0haBWPoBlwCLcBGAs\/s72-c\/unnamed-154.jpg","height":"72","width":"72"},"thr$total":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3316390764122221628"},"published":{"$t":"2009-06-26T06:18:00.003+01:00"},"updated":{"$t":"2017-09-05T09:01:28.475+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pies and Cakes"}],"title":{"type":"text","$t":"Sour Milk Chocolate Cake"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-JPSJEWETqZY\/Wa5Zn2A-rkI\/AAAAAAABPng\/KJl3JqGN2HEQyEjGkH7LxDQMNnHmC69pACLcBGAs\/s1600\/unnamed-145.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"640\" data-original-width=\"564\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-JPSJEWETqZY\/Wa5Zn2A-rkI\/AAAAAAABPng\/KJl3JqGN2HEQyEjGkH7LxDQMNnHmC69pACLcBGAs\/s640\/unnamed-145.jpg\" width=\"564\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI opened a new jug of milk yesterday only to discover that it had all gone sour, and it wasn't even near it's sell by date either!  It wasn't worth the expensive of the petrol to take it back to the shops . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt wasn't even worth shedding any tears . . . quite the contrary actually . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt was a wonderful opportunity to make this delicious chocolate cake.  Moistly moreish, this cake is a winner in every sense of the word.  Rich, chocolatey and scrumdiddlyumptious!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-6w150ZX9ZV4\/Wa5ZtYHzSSI\/AAAAAAABPno\/2WIcD8kiwYQ2rexiQp8hROmG7Byxemy1ACLcBGAs\/s1600\/unnamed-146.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"640\" data-original-width=\"517\" height=\"640\" src=\"https:\/\/2.bp.blogspot.com\/-6w150ZX9ZV4\/Wa5ZtYHzSSI\/AAAAAAABPno\/2WIcD8kiwYQ2rexiQp8hROmG7Byxemy1ACLcBGAs\/s640\/unnamed-146.jpg\" width=\"516\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nActually we did not keep it in our house . . . much too dangerous for that.  Todd had to go do some home teaching yesterday afternoon and so I sent it with him. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI know, I know . . . a piece was missing . . . but as anybody knows, you don't look a gift horse in it's mouth . . . or cake horse as it were. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBesides, everyone knows me by now . . . things often have pieces missing.  Such is the trial of being the friend of a food blogger . . . the fringe benefits are well worth it though.  Free cake.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-Jq5s8O07HnU\/Wa5ZzPr_W_I\/AAAAAAABPns\/_sdGlQYDYlQE2R3kRbJSsbmU5nWnpIZ_QCLcBGAs\/s1600\/unnamed-147.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"640\" data-original-width=\"518\" height=\"640\" src=\"https:\/\/3.bp.blogspot.com\/-Jq5s8O07HnU\/Wa5ZzPr_W_I\/AAAAAAABPns\/_sdGlQYDYlQE2R3kRbJSsbmU5nWnpIZ_QCLcBGAs\/s640\/unnamed-147.jpg\" width=\"518\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Sour Milk Chocolate Cake*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes one 13 x 9 x 2 cake\u003Cbr \/\u003E\n(Or one deep 12 inch round)\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/sour-milk-chocolate-cake\" style=\"color: #33cc00;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is wonderfully moist and rich.  You don't really need a frosting on it, but I have included a tasty brown sugar frosting that really is the icing on the cake!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1 1\/2 cups sifted flour\u003Cbr \/\u003E\n1 cup sugar\u003Cbr \/\u003E\n3 TBS baking cocoa\u003Cbr \/\u003E\n1 tsp baking soda\u003Cbr \/\u003E\n1\/2 tsp salt\u003Cbr \/\u003E\n1 large egg\u003Cbr \/\u003E\n1\/4 cup butter, melted\u003Cbr \/\u003E\n1 cup sour milk\u003Cbr \/\u003E\n1\/4 cup hot water\u003Cbr \/\u003E\n1 TBS vanilla\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPre-heat the oven to 180*C\/350*F.  Grease your cake tin and lightly dust it with flour, shaking out any excess.  Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk together the flour, sugar, cocoa, baking soda and salt in a large mixing bowl.  Mix together the egg, butter, sour milk, hot water and vanilla.  Add to the dry ingredients.  Beat (preferably with an electric mixer) for 2 minutes on medium speed.  Pour the batter into the prepared pan.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake for 20 to 25 minutes until it tests done when a toothpick inserted in the centre comes out clean.  Remove from the  oven and allow to cool on a wire rack.  NO need to remove from the pan.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote - To sour sweet milk, place 1 TBS of vinegar in a measuring cup and add enough milk to make up 1 cup of liquid.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Frosting*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes enough to frost the top of one cake\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1\/4 cup butter\u003Cbr \/\u003E\n2 TBS soft light brown sugar\u003Cbr \/\u003E\n3\/4 cup sifted icing sugar\u003Cbr \/\u003E\n2 TBS cream\u003Cbr \/\u003E\n3\/4 cup chopped pecans\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace the butter and brown sugar in a saucepan over medium heat.  Heat until butter melts and sugar dissolves.  Stir in cream and whisk to blend well.  Stir in the icing sugar until it is creamy and spreadable.  (You may need more)  Spread on top of cooled cake.  Sprinkle with chopped nuts."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3316390764122221628\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2009\/06\/blog-post.html#comment-form","title":"49 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3316390764122221628"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3316390764122221628"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2009\/06\/blog-post.html","title":"Sour Milk Chocolate Cake"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-JPSJEWETqZY\/Wa5Zn2A-rkI\/AAAAAAABPng\/KJl3JqGN2HEQyEjGkH7LxDQMNnHmC69pACLcBGAs\/s72-c\/unnamed-145.jpg","height":"72","width":"72"},"thr$total":{"$t":"49"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-422488207865785283"},"published":{"$t":"2009-06-18T06:32:00.004+01:00"},"updated":{"$t":"2017-09-05T08:28:14.231+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pies and Cakes"}],"title":{"type":"text","$t":"An Apple Tart"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-jIk1Zt0jjXw\/Wa5RrUi583I\/AAAAAAABPjo\/GIanpufzb7U4Zot3RZ148RTaYYqvQaJsQCLcBGAs\/s1600\/unnamed-120.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"640\" data-original-width=\"557\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-jIk1Zt0jjXw\/Wa5RrUi583I\/AAAAAAABPjo\/GIanpufzb7U4Zot3RZ148RTaYYqvQaJsQCLcBGAs\/s640\/unnamed-120.jpg\" width=\"556\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nSometimes you have a bowl filled with apples that are just begging you to do something with them . . . apple cake, apple pie, apple sauce . . . or lovely apple tarts.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMy Todd loves apple pie.  It's one of his most favourite of all desserts.  I love apple pie too, but I'm afraid we differ quite a bit on what each of considers to be an apple pie, me being North American and him being British.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/--stLYU2NWew\/Wa5RyyphgOI\/AAAAAAABPjs\/xvs_lrL3Rfw-d0CBEQx8FJttPv8nl5IXQCLcBGAs\/s1600\/unnamed-121.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"624\" data-original-width=\"640\" height=\"624\" src=\"https:\/\/1.bp.blogspot.com\/--stLYU2NWew\/Wa5RyyphgOI\/AAAAAAABPjs\/xvs_lrL3Rfw-d0CBEQx8FJttPv8nl5IXQCLcBGAs\/s640\/unnamed-121.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHis mother made lovely apple pies as did mine.  His mother's were stuffed with tart Bramley apples, cut into chunks, heavily flavoured with cloves,  and baked, the filling quite solid and full of chunks.  My mother's were stogged full of Granny Smiths and Cortlands, thinly sliced and cooked until they melted together sweet and all soft inside her tender crusts.  Two completely different pies.  Two completely different tastes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd so I don't even try.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nInstead I make apple tarts.  With flakey puffed pastry.  One cannot call it a pie and it is completely different than either one of our mom's.  He doesn't complain in the least.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-tNcFfSlfyF0\/Wa5R54aaa3I\/AAAAAAABPjw\/g4BO2EtsnMc50me5TSiYF9MIkKMcD3_YACLcBGAs\/s1600\/unnamed-122.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"640\" data-original-width=\"603\" height=\"640\" src=\"https:\/\/2.bp.blogspot.com\/-tNcFfSlfyF0\/Wa5R54aaa3I\/AAAAAAABPjw\/g4BO2EtsnMc50me5TSiYF9MIkKMcD3_YACLcBGAs\/s640\/unnamed-122.jpg\" width=\"602\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E*Apple Tart*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 6\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/apple-tart\" style=\"color: #009900;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a wonderful tart.  A puff pastry base filled with chunky sweet apple and apricot jam, makes it pretty hard to resist!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n8 ounces of prepared all butter puff pastry\u003Cbr \/\u003E\nFilling:\u003Cbr \/\u003E\n4 dessert apples, peeled and cut into chunks\u003Cbr \/\u003E\n2 TBS caster sugar\u003Cbr \/\u003E\n6 tsp Calvados (apple brandy)\u003Cbr \/\u003E\n1 generous cup of Apricot jam, seived\u003Cbr \/\u003E\nTo glaze:\u003Cbr \/\u003E\n1 large egg, beaten\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-mEPdakRKRi4\/Wa5SA_cA8kI\/AAAAAAABPj0\/Wyl4QyPPzLQY6qHS1H_e4NOwxRAUQJ5igCLcBGAs\/s1600\/unnamed-123.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"640\" data-original-width=\"544\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-mEPdakRKRi4\/Wa5SA_cA8kI\/AAAAAAABPj0\/Wyl4QyPPzLQY6qHS1H_e4NOwxRAUQJ5igCLcBGAs\/s640\/unnamed-123.jpg\" width=\"544\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat the oven to 200*C\/400*F.  Roll out the pastry 1\/4 inch thick into a generous 12 inch round.  Line a 10 inch tart tin with it.  Place back into the refrigerator and chill again until firm.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOnce it is chilled remove from the fridge and scatter the apple chunks inside.  Sprinkle with the sugar.  Stir together the apricot jam and the calvados.  Pour this over and around the apple chunks.  Brush the edges of the pastry with the beaten egg.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake in the heated oven for 20 minutes, until the pastry is well browned.  Remove from the oven.  Allow to cool to room temperature.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nServe at room temperature, cut into wedges with some creme fraiche on the side for spooning over top."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/422488207865785283\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2009\/06\/apple-tart.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/422488207865785283"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/422488207865785283"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2009\/06\/apple-tart.html","title":"An Apple Tart"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-jIk1Zt0jjXw\/Wa5RrUi583I\/AAAAAAABPjo\/GIanpufzb7U4Zot3RZ148RTaYYqvQaJsQCLcBGAs\/s72-c\/unnamed-120.jpg","height":"72","width":"72"},"thr$total":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-236097687415347222"},"published":{"$t":"2009-06-08T06:43:00.005+01:00"},"updated":{"$t":"2017-09-04T12:32:29.626+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Light Suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pies and Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Tomato Pesto Tartlettes"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-AUuZCBnqyTo\/Wa05WpRTaEI\/AAAAAAABPX4\/dC_v9SncpCQvLeOy5fD4RjQhC6tK4z65QCLcBGAs\/s1600\/unnamed-83.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"640\" data-original-width=\"541\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-AUuZCBnqyTo\/Wa05WpRTaEI\/AAAAAAABPX4\/dC_v9SncpCQvLeOy5fD4RjQhC6tK4z65QCLcBGAs\/s640\/unnamed-83.jpg\" width=\"540\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI\u003Ci\u003E\u003Cb\u003E \u003C\/b\u003E\u003C\/i\u003Ehad some pesto and puff pastry that needed using up at the weekend, and so I put together these lovely little tarts for our supper yesterday.  They were really quick to make and quite delicious when they were done.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-HkRJbTLi4k4\/Wa05dG5Zd_I\/AAAAAAABPX8\/bx63nzy7rhwce03VamvaxYd-1nr9GenyQCLcBGAs\/s1600\/unnamed-84.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"640\" data-original-width=\"480\" height=\"640\" src=\"https:\/\/4.bp.blogspot.com\/-HkRJbTLi4k4\/Wa05dG5Zd_I\/AAAAAAABPX8\/bx63nzy7rhwce03VamvaxYd-1nr9GenyQCLcBGAs\/s640\/unnamed-84.jpg\" width=\"480\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\nI have no problem with using store bought puff pastry.  It's really quite good and a lot easier and quicker than making your own. Of course I only use the all butter one.  Even good old \u003Ca href=\"http:\/\/www.deliaonline.com\/\" style=\"color: #cc0000; font-weight: bold;\"\u003EDelia\u003C\/a\u003E uses this ingredient from time to time.  If it's good enough for her, it's good enough for me!\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003EPrepared Puff Pastry is  really quite a versatile ingredient.  You can layer it with all sorts of things and be quite inventive.  Try some roasted peppers and courgettes.  Add a little proscuitto, and some torn basil leaves.  Even just with some sun dried tomato paste and cheese baked on top, and garnished with a salad of rocket leaves . . . use your imagination!  I'm sure you can come up with some really tasty versions!\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-Oo5qUPqzLaE\/Wa05luVQkrI\/AAAAAAABPYA\/qT2qVX54UY05dxjHmMps_Hi32VE93oIUgCLcBGAs\/s1600\/unnamed-85.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"640\" data-original-width=\"514\" height=\"640\" src=\"https:\/\/3.bp.blogspot.com\/-Oo5qUPqzLaE\/Wa05luVQkrI\/AAAAAAABPYA\/qT2qVX54UY05dxjHmMps_Hi32VE93oIUgCLcBGAs\/s640\/unnamed-85.jpg\" width=\"514\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E*Tomato Pesto Tartlettes*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/tomato-pesto-tartlettes\" style=\"color: #009900;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese are lovely little tarts that are just great for a light lunch or supper.  Easy to make, your family or guests will think you slaved all day at them, they are that impressive.  Using simple ingredients they go together very quickly.  All that is needed is a salad of mixed leaves on the side.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1 package of ready rolled all butter puff pastry\u003Cbr \/\u003E\n4 medium sized ripe tomatoes\u003Cbr \/\u003E\n1 small packet of dry cured black olives\u003Cbr \/\u003E\n1 small packet of grated mixed Italian Cheeses (about 4 ounces of a mixture of provolone, Parmesan and mozarella)\u003Cbr \/\u003E\n4 TBS of good quality Pesto sauce\u003Cbr \/\u003E\n1 egg, beaten\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPre-heat the oven to 200*C\/400*F.  Line two baking sheets with parchment paper and set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nUnroll your pastry and cut it into 4, six inch rounds.  Place the rounds onto the parchment paper lined baking sheets, leaving about 2 to 3 inches between them.  Spread the pesto onto the rounds, leaving a 1\/2 inch border all around.  Slice the tomatoes into wedges and lay them in a round on top of the pesto.  Scatter the olives over top along with the cheese.  Brush some beaten egg on the edges of each tart.  Place into the heated oven and bake from 15 to 20 minutes, until they are nicely browned and crisp on the bottom.  Serve warm or at room temperature."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/236097687415347222\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2009\/06\/tomato-pesto-tartlettes.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/236097687415347222"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/236097687415347222"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2009\/06\/tomato-pesto-tartlettes.html","title":"Tomato Pesto Tartlettes"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-AUuZCBnqyTo\/Wa05WpRTaEI\/AAAAAAABPX4\/dC_v9SncpCQvLeOy5fD4RjQhC6tK4z65QCLcBGAs\/s72-c\/unnamed-83.jpg","height":"72","width":"72"},"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8521893901805419004"},"published":{"$t":"2009-06-06T07:04:00.003+01:00"},"updated":{"$t":"2017-09-04T12:22:20.662+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Pies and Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scrummy Snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Eccles Cakes"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-dtci8jRKubw\/Wa02tFe3dmI\/AAAAAAABPWw\/B-lI8WVBErQpACcIUONMaeUbKAmzJhJHACLcBGAs\/s1600\/unnamed-75.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"546\" data-original-width=\"640\" height=\"546\" src=\"https:\/\/4.bp.blogspot.com\/-dtci8jRKubw\/Wa02tFe3dmI\/AAAAAAABPWw\/B-lI8WVBErQpACcIUONMaeUbKAmzJhJHACLcBGAs\/s640\/unnamed-75.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\nOne of the\u003Cb\u003E\u003Ci\u003E\u003Cspan style=\"font-weight: bold;\"\u003E\u003Cspan style=\"font-style: italic;\"\u003E \u003C\/span\u003E\u003C\/span\u003E\u003C\/i\u003E\u003C\/b\u003Ethings I love most about England are the tasty cakes and bakes that you find over here.  I confess that I fell in love with Eccles Cakes years ago when I lived on a British Army base in Suffield, Alberta, in Canada.  There was a girl that used to bring them in every so often to the Ceramics Club I belonged to as a treat for us all.\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-4YIFjlnFz8c\/Wa020BvONhI\/AAAAAAABPW0\/Rw5fGB_HY8EiX-hrXIwqBlsCYHXVV6MXQCLcBGAs\/s1600\/unnamed-76.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"608\" data-original-width=\"640\" height=\"608\" src=\"https:\/\/1.bp.blogspot.com\/-4YIFjlnFz8c\/Wa020BvONhI\/AAAAAAABPW0\/Rw5fGB_HY8EiX-hrXIwqBlsCYHXVV6MXQCLcBGAs\/s640\/unnamed-76.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nWhat is not to love about something that is flakey and crumbly and stogged full of currents, raisins and butter.  For me it was love at first bite.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/--9_vqHWVZAI\/Wa027p87WJI\/AAAAAAABPW8\/N0VBbsLbR80m9ZbUsrA3f-5xxyDTRlySwCLcBGAs\/s1600\/unnamed-77.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"608\" data-original-width=\"640\" height=\"608\" src=\"https:\/\/3.bp.blogspot.com\/--9_vqHWVZAI\/Wa027p87WJI\/AAAAAAABPW8\/N0VBbsLbR80m9ZbUsrA3f-5xxyDTRlySwCLcBGAs\/s640\/unnamed-77.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI don't know why they call them cakes.  They're not a cake.  They're like a little hand held piece of heaven on earth.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-8QMLQ2HxYgc\/Wa03CCCuInI\/AAAAAAABPXI\/9mDaYD32aR0ffMMKmTy1vxPeBET1N-VTQCLcBGAs\/s1600\/unnamed-78.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"589\" data-original-width=\"640\" height=\"588\" src=\"https:\/\/2.bp.blogspot.com\/-8QMLQ2HxYgc\/Wa03CCCuInI\/AAAAAAABPXI\/9mDaYD32aR0ffMMKmTy1vxPeBET1N-VTQCLcBGAs\/s640\/unnamed-78.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nA four bite piece of heaven on earth . . . with sugar on top . . . oozing little bits of juicy goodness and flakey pastry . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-9j2gnyJjJ_c\/Wa03IM99qLI\/AAAAAAABPXM\/BNEROvtpgfwuwGGUltB30dOigO8K8T5pwCLcBGAs\/s1600\/unnamed-79.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"608\" data-original-width=\"640\" height=\"608\" src=\"https:\/\/4.bp.blogspot.com\/-9j2gnyJjJ_c\/Wa03IM99qLI\/AAAAAAABPXM\/BNEROvtpgfwuwGGUltB30dOigO8K8T5pwCLcBGAs\/s640\/unnamed-79.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cb\u003E\u003Ci\u003E\u003Cbr \/\u003E*Eccles Cakes*\u003C\/i\u003E\u003C\/b\u003EMakes about 24\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/eccles-cakes\" style=\"color: #009900;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n300g good quality bought or homemade all butter\u003Cbr \/\u003E\npuff or flakey pastry\u003Cbr \/\u003E\n1 egg, beaten\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the Filling:\u003Cbr \/\u003E\n1 1\/2 ounces butter, melted\u003Cbr \/\u003E\n1 1\/2 ounces dried currents\u003Cbr \/\u003E\n1 1\/2 ounces raisins\u003Cbr \/\u003E\n3 ounces soft light or dark brown sugar\u003Cbr \/\u003E\n1 1\/2 ounces mixed peel, chopped\u003Cbr \/\u003E\nthe finely grated zest of one orange\u003Cbr \/\u003E\n1\/2 tsp ground cinnamon\u003Cbr \/\u003E\n1\/4 tsp freshly grated nutmeg\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo top:\u003Cbr \/\u003E\nabout 2 TBS milk\u003Cbr \/\u003E\n2 or 3 TBS demerara sugar\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPre-heat the oven to 200*C\/400*F. Line a baking tray with parchment paper and set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMix all the filling ingredients together in a small bowl. Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRoll out the pastry on a lightly floured surface to the thickness of 1\/8 inch. Cut into 3 1\/4 inch rounds with a sharp round cutter. Place 1 teaspoon of the filling into the centre of each disc. Lightly brush the edges with beaten egg and bring the edges together into the centre, wrapping up the filling and pressing them firmly together. Turn over and flatten the disc ever so slightly between the palms of your hand until it is about 2 inches in diameter.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBrush the top with the milk and then sprinkle with the demerara sugar, or dip the tops into it if you find it easier. (that's what I did) Place about 2 inches apart on the prepared baking sheet. Re-roll the scraps of pastry and cut until you have used it all up and all of the filling too. Cut several small slits in the top of each with a sharp knife.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake in the pre-heated oven for 10 to 12 minutes until golden brown. The currants and sugar will caramelize through the holes and they will be scrumptiously delicious.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRemove to a wire rack to cool and try NOT to eat them all at once!! (I know it's quite difficult!)"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8521893901805419004\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2009\/06\/eccles-cakes.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8521893901805419004"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8521893901805419004"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2009\/06\/eccles-cakes.html","title":"Eccles Cakes"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-dtci8jRKubw\/Wa02tFe3dmI\/AAAAAAABPWw\/B-lI8WVBErQpACcIUONMaeUbKAmzJhJHACLcBGAs\/s72-c\/unnamed-75.jpg","height":"72","width":"72"},"thr$total":{"$t":"9"}}]}});