Warm Bramley apple cake.....

INGREDIENTS-

250g muscavado sugar
250g butter
1 dessertspoon mixed spice
4 eggs
250g wholemeal flour
2 teaspoons baking powder
400g chopped apples and pears (chopped small and cored)

Cream together butter, spice and sugar
Sift together the baking powder and flour
Alternately add the beaten egg and the flour and baking powder to the butter, sugar and spice mixture
Fold in the fruit
Line a 20cm cake tin with greaseproof paper
Place the mixture in the tin
Bake for 60 minutes at 180 degrees centigrade

I prefer to cook this in my slow cooker (4 hours on high/8 on low) as it is lovely and soft and moist then.
On Saturday I halved the recipe and I had enough for 6 individual small round moulds that fitted in the slow-cooker 3 at a time and were plenty large enough servings. It does make quite a lot of cake if you do the whole amount!

This one's lovely too!

APPLE, FIG AND TOFFEE PUDDING

INGREDIENTS-

For the toffee...

30g butter
30g light brown sugar
2 tablesoons of golden syrup

For the pudding

125g butter
125g light brown sugar
2 medium eggs
125g self-raising flour-sieved
1 large firm apple, peeled and diced
75g dried figs, soaked in boiling water and drained

1) Add all the toffee ingredients to a thick-bottomed pan and simmer stirring until melted, then bubble for a few minutes to form a light brown goeey toffee.
Pour into a large pudding bowl.

2) To make the pudding melt the butter with the sugar, when the sugar has dissolved set aside for a fewminutes to cool.

3) Beat in the eggs until well incorporated.

4) Stir in the flour along with the apples and figs.

5) Gently spoon the mix over the toffee-lined bowl.

6) Cook for 45 minutes in a pre-heated oven to 180 degrees centigrade/gas mark 5.

Again this is one I usually cook in my slow-cooker.

Turn upside down on a plate to serve so the sauce drips down the side of the pudding.