AUTUMN
6 To serve, re-heat the sponge in the microwave or heat for 5 minutes in the oven at 180o
C Gas Mark 4. Place into a plate with lots of the sauce on the top and a scoop of vanilla ice cream if you wish. 7 The sponge and sauce can be made in advance. The sponge can even be frozen and both can be plated up and re-heated in the microwave. James Martin, Deserts by James Martin, Quadrille
STICKY TOFFEE PUDDING WITH TOFFEE SAUCE
75g soft butter 175g dark brown Demerara sugar 200g self-raising flour, plus extra for dusting
1 tbsp golden syrup 2 tbsp black treacle 2 eggs 1 tsp vanilla extract 200g pitted dried dates 1 tsp bicarbonate of sode
For The Toffee Sauce 100g dark soft sugar 100g butter 200ml double cream
1 Pre-heat the over to 2000 C Gas Mark 6.
Grease a 23cm tin thoroughly with 25g of the butter, then dust the inside of the tin with flour.
2 Using a food mixer, blend the remaining butter and sugar together. Slowly add the golden syrup, treacle, eggs and vanilla extract to the butter mixture and continue mixing. Turn the mixer down to a slow speed and then add the flour. Once all the ingredients are combined, turn off the mixer.
3 Place the dates in a saucepan with 300ml water and bring to the boil. Purée the water and date mixture and add the bicarbonate of soda. While it is still hot, quickly add this mixture to the egg mix. Once the mix is combined, pour into the prepared tin and bake for 40-45 minutes until the top is just firm to the touch. 4 Remove the pudding from the oven and allow to cool, then turn out of the tin and cut into squares. 5 To make the sauce, melt the butter and sugar together in a small pan, add the cream and bring to the boil. Simmer for a few minutes until the sauce reaches the desired consistency.
16 | THE WESTCOUNTRY FOODLOVER
GLUTEN FREE DORSET APPLE CAKE
275g butter, melted, plus extra for brushing
Tapioca flour, for dusting 200g raisins 2 tbsp cider brandy, 250g dessert apples Juice of 1 lemon 3 eggs 300g vanilla granulated sugar 250g ground almonds 70g millet flour 60g glutinous rice flour 2 tsp gluten-free baking powder 1 tsp guar gum 1 tsp ground cinnamon
Topping 2 dessert apples, thinly slices 1 tbsp cinnamon sugar
1 Preheat the oven to 170°C and Line a 23 cm round cake tin with baking parchment, then brush with melted butter and dust with tapioca flour.
2 Put the raisins in a small saucepan, add the cider brandy and heat gently for 2 minutes. Set aside.
3 Core and peel the apples. Cut them into 2–3 cm/1 inch cubes, place in a bowl and toss in the lemon juice. Set aside.
4 Crack the eggs into a large mixing bowl, then add all of the dry ingredients, together with the raisins and brandy. Pour in the melted butter. Beat with an electric mixer until you have a smooth, pale batter. Then, using a rubber spatula, stir in the apples. Make sure the cinnamon is evenly mixed.
5 Spoon the mixture into the prepared tin and spread evenly. Bang the tin firmly on a work surface to get rid of air pockets. Decorate the top of the cake with thin slices of apple, pushing them into the mixture in a spiral pattern so that just the skin is showing. Sprinkle with the cinnamon sugar.
6 Bake for 20 minutes, then cover with baking parchment to prevent the topping from burning. Bake for a further 40–50 minutes, or until the surface springs back when pressed gently with your fingertips. A flat cake skewer will come out moist but clean when the cake is ready. (The cooking time will vary quite a lot depending on the moisture content of your apples; after an hour, check every 10 minutes.) Leave to cool in the tin; turn out when cold, then peel off the parchment.
7 To make a non-alcoholic version, replace the brandy with apple juice.
Emma Goss-Custard, Honeybuns Gluten Free Baking, Pavillion
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