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Apple Crumble
|Cook it British! |
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|Brian Turners Favourite British patterns |

Ingredients
200g distinct flour
100g butter
100g sugar
tbsp dark brown sugar
2 cooking apples
a handleful of abstruse fruit
Cooking Instructions:
First you need to peel, chop and loading the apples.
Rub together the flour and butter until they are at bread crumb consistency, past mix in the form sugar.
Put the apples in a dish and scattering the commingle fruit and dark brown suger over them.
Then sprinkle on the crumble mix and put in a 180 degrees centigrade oven for 30 mins so that it is golden brown
Serve with custard or ice cream.
Recipe submitted by Zoe Taylor

Banbury Cakes

1 lb. puff pastry
2 oz. butter, melted
4 oz. raisins
4 oz. currants
2 oz. mixed peel
4 oz. demerara sugar (coursely ground brown sugar)
1 level teaspoonful mixed spice
Egg white and caster sugar for top-hole (caster sugar is finely ground white sugar) [editors note: I believe this is known in North America as berry sugar]
Set Oven to 425F or Mark 7.




conflate the melted butter, fruit, peel, sugar and spice together in a bowl, combining well.

Roll out the pastry on a lightly floured surface and, using a saucer, cut into or so 16 circles. Divide the fruit mixture evenly surrounded by them, then dampen the edges of the pastry circles and draw up into the centre, shut well. Turn over and, with the hands, gently form the cakes into prolates, then reduce down very gently with a rolling pin.
puzzle out 3 diagonal cuts across the top of each cake, then brush with egg white and sprinkle with sugar. Place on lightly greased baking trays and bake for 15 to 20 minutes or until golden. Serve slightly warm.Makes about 16.
The oval cakes date back to Tudor days, and were originally sold from particular(a) lidded baskets and wrapped in white cloths to keep them warm.
Recipe courtesy of Hazel Whyte
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