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APPLE RECIPES

Cornish Mussels in Cider.

2 litres of cleaned mussels in shells

1 mediu

Cornish Mussels in Cider.

2 litres of cleaned mussels in shells

1 medium onion or 2 shallots chopped

pinch of saffron

2 tablespoons of chopped parsley

1/2 pint of dry cider

2 teaspoons flour

2 teaspoons butter

pinch of sugar

salt and pepper.

Put butter into a large pan and add onion and lightly fry over low heat.

Quickly stir in flour to make a paste and add cider, little by little while stirring to avoid lumps.

Add saffron,pepper and salt and sugar and then tip in mussels.

Turn up the heat and bring to a simmer.

Stir gently from time to time.

In a few minutes the shells of the mussels will open: when all are open the dish is ready.

Ladle into warm bowls the mussels and the liquid. Sprinkle generously with parsley and serve with crusty bread. Serves 4.

 

Cornish Scallops with Cider as a starter for 4

 

Allow 4 or 5 scallops per person with coral removed if you prefer, but the coral is delicious too.

a teaspoon of sunflower oil

3oz of butter

1 desertspoon of finely chopped parsley

wineglass of cider plus a pinch of sugar if the cider is very dry

black pepper and salt.

 

Oil the pan and when it is hot put in the scallops and quickly just brown them on both sides over quite a high heat. Take the pan off the hob to cool a little, add the butter and return the pan to the hob. Heat until the butter begins to foam. Add the cider, generous amounts of pepper and a little salt and sugar if used and bring to a simmer and simmer for 3 minutes turning the scallops once.

Serve scallops in warmed bowls, deglaze the pan and reduce the butter and cider a little. Pour this over the scallops and scatter with parsley. Eat with crusty bread to mop up the juices!

 

Devon Cider Punch

2 litres of cider

1/4 bottle of gin

1/4 bottle of sherry

2 unpeeled oranges

1 lemon

2 or 3 tablespoons of sugar..to taste

3 sprigs of mint

I large 2 litre bottle of soda water.

 

Combine cider, gin and sherry and add the washed and thinly sliced oranges and lemon.

Add half the sugar and the crushed mint sprigs. Chill well.

Just before serving remove the crushed mint and add the chilled soda water.

Add a fresh mint leaf to each glass.

 

 

Lamb's Wool.

This is an ancient Christmas time drink.

 

4 small apples

4 pints of cider

1 inch of cinnamonstick, 3 whole cloves, 3 allspice berries

1 tablespoon of soft brown sugar.

 

Stick the cloves into the apples and bake in the oven in a little water at 400 degrees f (200 deg. c ) until soft and a little fluffy.

Put them in the bowl that you will serve the drink from.

Heat the cider with the allspice and cinnamon until hot but not boiling or you will drive off the alcohol...heaven forbid!

Add sugar and stir.

Strain onto the apples in the serving bowl. Stir and ladle into glasses with a little apple foam in each glass with a shake of powder cinnamon on it.

 

To be eaten with nuts and hot apple cakes.

 

Mulled Cider  see Brian for this!

 

Pigeons in Cider with Apples.

You need a proper butcher for this like Howell's in Tavistock.

4 young pigeons plucked and cleaned.

1 lemon

2 medium onions finely sliced

1 pound cooking apples slided neatly

6 oz butter

salt and pepper

150 ml (1/4 pint) single cream

pinch of ground mace or a little pinch of nutmeg if you haven't got mace.

4 to 5 tablespoons of dry cider.

 

Rub the pigeons with the halved lemon.

Sprinkle pigeons with salt and pepper.

Heat 4 oz of butter in a large pan and gently brown the pigeons in the butter. Be careful not to let the butter brown much.

Add the rest of the butter, onions and apples and let them soften in the butter and juices.

Add the mace or nutmeg.

Put half this mixture in a casserole dish put pigeons on top to fit fairly tightly and add the rest of the onion/apple mix with a little more pepper and salt.

Mix the cream with the cider and add a few drops of lemon juice.

Pour over the dish and put on the lid.

cook at 180 deg. C for about 1 1/2 hours. remove lid and scatter the top with brown bread crumbs with a very little sage and thyme and dot with a little butter and put back to brown a little for 20 mins.

 

Serve with mashed potatoes and buttered carrots. Serves 4.

 

Devon Pork Chops, Apples and Cider

serves 4

4 pork chops

2 tblp oil

1 large onion sliced

2 cooking apples each cut into 8 wedges.

Chicken or pork stock cube.

4 sage leaves 1/4 teaspoon of grated nutmeg

1 desertspoon of Devon Honey

1/2 pint cider

salt and black pepper.

 

Add the oil to the pan and add the pieces of apple and carefully fry to brown both sides of the wedges but keep them not cooked through then remove from the pan brown the chops in the pan on both sides and add the onion to the chops along with salt pepper and fry a little to brown slightly. Turn up heat and add the cider. When it is bubbling add the sage and nutmeg and crumbled stock cube and honey, put on a lid and simmer gently for 20 minutes. Check it is not drying out. Top up with water as necessary.

Add the apple wedges gently and simmer for 5 minutes until the apple is just tender. Add water if necessary to allow a good servng of gravy with each chop which should be serves on a bed of creamy mashed potatoes with the gravy and apples poured over.

 

Cornish Pork Fillet with Cream and Cider.

 

Serves 4

1 large pork fillet (tenderloin)

1 dessert apple.

a little flour

1oz buttter

salt and pepper

1/2 pint of cider

1/2 chicken stock cube.

2 or3 tablespoons of double cream or clotted cream.

 

Core and peel the apple, slice thinly and keep white in water with a splash of vinegar.

 

Cut the pork fillet in 1/2 inch slices (Circles) put between greaseproof paper and beat gently with a rolling pin until fairly thin but still round.

Lightly dust the rounds with flour, pepper and salt and fry gently in the butter for a few minutes until just browned. Remove.  Add the drained and dried slices of apple with a few grains of sugar sprinkled ion each side and brown in batches in the butter.

Put back the pork. Add the cider and bring to nearly a boil. take off the heat for a minute. Then spoon over the cream give a gentle stir to swirl and serve on a bed of mash with Runner beans or French beans or broad beans with fresh chopped parsley or mint.

 

Cornish Cider Cake with Honey Icing

10 oz self raising flour

1 tsp ground ginger or finely chopped fresh ginger

5 oz butter

4 oz caster sugar

1 tablespoon of honey

3 eggs

6 fluid oz sweet cider.

 

Sift the flour and add ginger.

Creambutter, sugar and honey until light and pale.

Beat eggs.

Add eggs and flour alternately in small amounts to the creamed mixture avoiding curdling.

Add the cider stirring well and scrape into a well greased cake tin (7inches or 18 cm)

Bake for 1 1/2 hours at 170deg C or 325deg f. test with thin knife blade before taking from the oven. let cool in the tin to warm before removing from tin.

 

When cool top with honey icing by beating 4 oz icing sugar with 4 oz butter and 1 tablespoon honey with 4 teaspoons of lemon juice.

 

Apple and Cinnamon Muffins.

8 oz flour

1tsp baking powder

3oz butter

3 oz soft brown sugar

2 large cooking apples

1 large egg and a little milk

butter and sugar

level teaspoon of ground cinnamon.

 

Mix baking powder, cinnamon and flour.

Rub in the fat lightly and mix in the sugar

Peel core and chop the apples a little smaller than sugar cubes.

Add to flour mixture.

Add the beaten egg and just enough milk to make a stiff mixture as the apples will produce more moisture in cooking.

Spoon into muffin cases, about 10.

Bake for about 30 mins depending on the size of the muffin tins at 180 deg. C or 350 deg. f.

While still just warm these are very good split in half and spread with butter and a sprinkle of sugar.

 

I like these with 3 oz sultanas stirred into the mix. They can be eaten hot for dessert and topped with clotted cream.

 

Apple Chutney

Great with cheese

2 1/2 lbs of apples

1/2 lb onions

1 level tsp salt

2 teaspoons dried mustard

1 teasp dried ginger

1/4 pint of water

1/4 lb sultanas

2 oz chopped dates

dessertful of pickling spices tied in a muslin bag.

Just under 1/2 pint cider or other vinegar

3/4 lb of demerara sugar

 

 Peel and chop the apples onions and dates quite finely.

 Put in saucepan with water salt mustard ginger and bag of pickling spices. Simmerl and stir for 3/4 of an hour.

Add the vinegar and sugar and simmer for 1 to 1/2 hours stirring from time to time. The chutney should look as thick as jam. Remove the pickling spices. Put the chutney in the clean jam jars that you have been warming in the oven. Screw on the lids immediately for it to keep well. Use a cloth to hold the jars if they are very hot. This will keep indefinately but once open it must be kept in the fridge and eaten within 3 weks so if you don't eat it often put it in small jars.

 

Apple Curd.

2lbs Apples

8 oz sugar

8 oz butter

juice of 1 lemon

2 eggs

 

Peel, core and slice the apples.

Add a very little water and simmer to a pulp stirring all the time.

Add the sugar and butter and beat very well.

Add the well beaten eggs.

Cook very slowly stirring all the time over very low heat for half an hour.

Add the lemon juice. and bottle as for jam into bottles that are warm from the oven and putting on the hot lids tight while the mixture is hot. That way the curd will keep in a cool place for up to 2 months but must be kept in the fridge once opened.

m onion or 2 shallots chopped

pinch of sa

Cornish Mussels in Cider.

2 litres of cleaned mussels in shells

1 medium onion or 2 shallots chopped

pinch of saffron

2 tablespoons of chopped parsley

1/2 pint of dry cider

2 teaspoons flour

2 teaspoons butter

pinch of sugar

salt and pepper.

Put butter into a large pan and add onion and lightly fry over low heat.

Quickly stir in flour to make a paste and add cider, little by little while stirring to avoid lumps.

Add saffron,pepper and salt and sugar and then tip in mussels.

Turn up the heat and bring to a simmer.

Stir gently from time to time.

In a few minutes the shells of the mussels will open: when all are open the dish is ready.

Ladle into warm bowls the mussels and the liquid. Sprinkle generously with parsley and serve with crusty bread. Serves 4.

 

Cornish Scallops with Cider as a starter for 4

 

Allow 4 or 5 scallops per person with coral removed if you prefer, but the coral is delicious too.

a teaspoon of sunflower oil

3oz of butter

1 desertspoon of finely chopped parsley

wineglass of cider plus a pinch of sugar if the cider is very dry

black pepper and salt.

 

Oil the pan and when it is hot put in the scallops and quickly just brown them on both sides over quite a high heat. Take the pan off the hob to cool a little, add the butter and return the pan to the hob. Heat until the butter begins to foam. Add the cider, generous amounts of pepper and a little salt and sugar if used and bring to a simmer and simmer for 3 minutes turning the scallops once.

Serve scallops in warmed bowls, deglaze the pan and reduce the butter and cider a little. Pour this over the scallops and scatter with parsley. Eat with crusty bread to mop up the juices!

 

Devon Cider Punch

2 litres of cider

1/4 bottle of gin

1/4 bottle of sherry

2 unpeeled oranges

1 lemon

2 or 3 tablespoons of sugar..to taste

3 sprigs of mint

I large 2 litre bottle of soda water.

 

Combine cider, gin and sherry and add the washed and thinly sliced oranges and lemon.

Add half the sugar and the crushed mint sprigs. Chill well.

Just before serving remove the crushed mint and add the chilled soda water.

Add a fresh mint leaf to each glass.

 

 

Lamb's Wool.

This is an ancient Christmas time drink.

 

4 small apples

4 pints of cider

1 inch of cinnamonstick, 3 whole cloves, 3 allspice berries

1 tablespoon of soft brown sugar.

 

Stick the cloves into the apples and bake in the oven in a little water at 400 degrees f (200 deg. c ) until soft and a little fluffy.

Put them in the bowl that you will serve the drink from.

Heat the cider with the allspice and cinnamon until hot but not boiling or you will drive off the alcohol...heaven forbid!

Add sugar and stir.

Strain onto the apples in the serving bowl. Stir and ladle into glasses with a little apple foam in each glass with a shake of powder cinnamon on it.

 

To be eaten with nuts and hot apple cakes.

 

Mulled Cider  see Brian for this!

 

Pigeons in Cider with Apples.

You need a proper butcher for this like Howell's in Tavistock.

4 young pigeons plucked and cleaned.

1 lemon

2 medium onions finely sliced

1 pound cooking apples slided neatly

6 oz butter

salt and pepper

150 ml (1/4 pint) single cream

pinch of ground mace or a little pinch of nutmeg if you haven't got mace.

4 to 5 tablespoons of dry cider.

 

Rub the pigeons with the halved lemon.

Sprinkle pigeons with salt and pepper.

Heat 4 oz of butter in a large pan and gently brown the pigeons in the butter. Be careful not to let the butter brown much.

Add the rest of the butter, onions and apples and let them soften in the butter and juices.

Add the mace or nutmeg.

Put half this mixture in a casserole dish put pigeons on top to fit fairly tightly and add the rest of the onion/apple mix with a little more pepper and salt.

Mix the cream with the cider and add a few drops of lemon juice.

Pour over the dish and put on the lid.

cook at 180 deg. C for about 1 1/2 hours. remove lid and scatter the top with brown bread crumbs with a very little sage and thyme and dot with a little butter and put back to brown a little for 20 mins.

 

Serve with mashed potatoes and buttered carrots. Serves 4.

 

Devon Pork Chops, Apples and Cider

serves 4

4 pork chops

2 tblp oil

1 large onion sliced

2 cooking apples each cut into 8 wedges.

Chicken or pork stock cube.

4 sage leaves 1/4 teaspoon of grated nutmeg

1 desertspoon of Devon Honey

1/2 pint cider

salt and black pepper.

 

Add the oil to the pan and add the pieces of apple and carefully fry to brown both sides of the wedges but keep them not cooked through then remove from the pan brown the chops in the pan on both sides and add the onion to the chops along with salt pepper and fry a little to brown slightly. Turn up heat and add the cider. When it is bubbling add the sage and nutmeg and crumbled stock cube and honey, put on a lid and simmer gently for 20 minutes. Check it is not drying out. Top up with water as necessary.

Add the apple wedges gently and simmer for 5 minutes until the apple is just tender. Add water if necessary to allow a good servng of gravy with each chop which should be serves on a bed of creamy mashed potatoes with the gravy and apples poured over.

 

Cornish Pork Fillet with Cream and Cider.

 

Serves 4

1 large pork fillet (tenderloin)

1 dessert apple.

a little flour

1oz buttter

salt and pepper

1/2 pint of cider

1/2 chicken stock cube.

2 or3 tablespoons of double cream or clotted cream.

 

Core and peel the apple, slice thinly and keep white in water with a splash of vinegar.

 

Cut the pork fillet in 1/2 inch slices (Circles) put between greaseproof paper and beat gently with a rolling pin until fairly thin but still round.

Lightly dust the rounds with flour, pepper and salt and fry gently in the butter for a few minutes until just browned. Remove.  Add the drained and dried slices of apple with a few grains of sugar sprinkled ion each side and brown in batches in the butter.

Put back the pork. Add the cider and bring to nearly a boil. take off the heat for a minute. Then spoon over the cream give a gentle stir to swirl and serve on a bed of mash with Runner beans or French beans or broad beans with fresh chopped parsley or mint.

 

Cornish Cider Cake with Honey Icing

10 oz self raising flour

1 tsp ground ginger or finely chopped fresh ginger

5 oz butter

4 oz caster sugar

1 tablespoon of honey

3 eggs

6 fluid oz sweet cider.

 

Sift the flour and add ginger.

Creambutter, sugar and honey until light and pale.

Beat eggs.

Add eggs and flour alternately in small amounts to the creamed mixture avoiding curdling.

Add the cider stirring well and scrape into a well greased cake tin (7inches or 18 cm)

Bake for 1 1/2 hours at 170deg C or 325deg f. test with thin knife blade before taking from the oven. let cool in the tin to warm before removing from tin.

 

When cool top with honey icing by beating 4 oz icing sugar with 4 oz butter and 1 tablespoon honey with 4 teaspoons of lemon juice.

 

Apple and Cinnamon Muffins.

8 oz flour

1tsp baking powder

3oz butter

3 oz soft brown sugar

2 large cooking apples

1 large egg and a little milk

butter and sugar

level teaspoon of ground cinnamon.

 

Mix baking powder, cinnamon and flour.

Rub in the fat lightly and mix in the sugar

Peel core and chop the apples a little smaller than sugar cubes.

Add to flour mixture.

Add the beaten egg and just enough milk to make a stiff mixture as the apples will produce more moisture in cooking.

Spoon into muffin cases, about 10.

Bake for about 30 mins depending on the size of the muffin tins at 180 deg. C or 350 deg. f.

While still just warm these are very good split in half and spread with butter and a sprinkle of sugar.

 

I like these with 3 oz sultanas stirred into the mix. They can be eaten hot for dessert and topped with clotted cream.

 

Apple Chutney

Great with cheese

2 1/2 lbs of apples

1/2 lb onions

1 level tsp salt

2 teaspoons dried mustard

1 teasp dried ginger

1/4 pint of water

1/4 lb sultanas

2 oz chopped dates

dessertful of pickling spices tied in a muslin bag.

Just under 1/2 pint cider or other vinegar

3/4 lb of demerara sugar

 

 Peel and chop the apples onions and dates quite finely.

 Put in saucepan with water salt mustard ginger and bag of pickling spices. Simmerl and stir for 3/4 of an hour.

Add the vinegar and sugar and simmer for 1 to 1/2 hours stirring from time to time. The chutney should look as thick as jam. Remove the pickling spices. Put the chutney in the clean jam jars that you have been warming in the oven. Screw on the lids immediately for it to keep well. Use a cloth to hold the jars if they are very hot. This will keep indefinately but once open it must be kept in the fridge and eaten within 3 weks so if you don't eat it often put it in small jars.

 

Apple Curd.

2lbs Apples

8 oz sugar

8 oz butter

juice of 1 lemon

2 eggs

 

Peel, core and slice the apples.

Add a very little water and simmer to a pulp stirring all the time.

Add the sugar and butter and beat very well.

Add the well beaten eggs.

Cook very slowly stirring all the time over very low heat for half an hour.

Add the lemon juice. and bottle as for jam into bottles that are warm from the oven and putting on the hot lids tight while the mixture is hot. That way the curd will keep in a cool place for up to 2 months but must be kept in the fridge once opened.

ffron

2 tablespoons of chopped parsley

1/2 pint of dry cider

2 teaspoons flour

2 teaspoons butter

pinch of sugar

salt and pepper.

Put butter into a large pan and add onion and lightly fry over low heat.

Quickly stir in flour to make a paste and add cider, little by little while stirring to avoid lumps.

Add saffron,pepper and salt and sugar and then tip in mussels.

Turn up the heat and bring to a simmer.

Stir gently from time to time.

In a few minutes the shells of the mussels will open: when all are open the dish is ready.

Ladle into warm bowls the mussels and the liquid. Sprinkle generously with parsley and serve with crusty bread. Serves 4.

 

Cornish Scallops with Cider as a starter for 4

 

Allow 4 or 5 scallops per person with coral removed if you prefer, but the coral is delicious too.

a teaspoon of sunflower oil

3oz of butter

1 desertspoon of finely chopped parsley

wineglass of cider plus a pinch of sugar if the cider is very dry

black pepper and salt.

 

Oil the pan and when it is hot put in the scallops and quickly just brown them on both sides over quite a high heat. Take the pan off the hob to cool a little, add the butter and return the pan to the hob. Heat until the butter begins to foam. Add the cider, generous amounts of pepper and a little salt and sugar if used and bring to a simmer and simmer for 3 minutes turning the scallops once.

Serve scallops in warmed bowls, deglaze the pan and reduce the butter and cider a little. Pour this over the scallops and scatter with parsley. Eat with crusty bread to mop up the juices!

 

Devon Cider Punch

2 litres of cider

1/4 bottle of gin

1/4 bottle of sherry

2 unpeeled oranges

1 lemon

2 or 3 tablespoons of sugar..to taste

3 sprigs of mint

I large 2 litre bottle of soda water.

 

Combine cider, gin and sherry and add the washed and thinly sliced oranges and lemon.

Add half the sugar and the crushed mint sprigs. Chill well.

Just before serving remove the crushed mint and add the chilled soda water.

Add a fresh mint leaf to each glass.

 

 

Lamb's Wool.

This is an ancient Christmas time drink.

 

4 small apples

4 pints of cider

1 inch of cinnamonstick, 3 whole cloves, 3 allspice berries

1 tablespoon of soft brown sugar.

 

Stick the cloves into the apples and bake in the oven in a little water at 400 degrees f (200 deg. c ) until soft and a little fluffy.

Put them in the bowl that you will serve the drink from.

Heat the cider with the allspice and cinnamon until hot but not boiling or you will drive off the alcohol...heaven forbid!

Add sugar and stir.

Strain onto the apples in the serving bowl. Stir and ladle into glasses with a little apple foam in each glass with a shake of powder cinnamon on it.

 

To be eaten with nuts and hot apple cakes.

 

Mulled Cider  see Brian for this!

 

Pigeons in Cider with Apples.

You need a proper butcher for this like Howell's in Tavistock.

4 young pigeons plucked and cleaned.

1 lemon

2 medium onions finely sliced

1 pound cooking apples slided neatly

6 oz butter

salt and pepper

150 ml (1/4 pint) single cream

pinch of ground mace or a little pinch of nutmeg if you haven't got mace.

4 to 5 tablespoons of dry cider.

 

Rub the pigeons with the halved lemon.

Sprinkle pigeons with salt and pepper.

Heat 4 oz of butter in a large pan and gently brown the pigeons in the butter. Be careful not to let the butter brown much.

Add the rest of the butter, onions and apples and let them soften in the butter and juices.

Add the mace or nutmeg.

Put half this mixture in a casserole dish put pigeons on top to fit fairly tightly and add the rest of the onion/apple mix with a little more pepper and salt.

Mix the cream with the cider and add a few drops of lemon juice.

Pour over the dish and put on the lid.

cook at 180 deg. C for about 1 1/2 hours. remove lid and scatter the top with brown bread crumbs with a very little sage and thyme and dot with a little butter and put back to brown a little for 20 mins.

 

Serve with mashed potatoes and buttered carrots. Serves 4.

 

Devon Pork Chops, Apples and Cider

serves 4

4 pork chops

2 tblp oil

1 large onion sliced

2 cooking apples each cut into 8 wedges.

Chicken or pork stock cube.

4 sage leaves 1/4 teaspoon of grated nutmeg

1 desertspoon of Devon Honey

1/2 pint cider

salt and black pepper.

 

Add the oil to the pan and add the pieces of apple and carefully fry to brown both sides of the wedges but keep them not cooked through then remove from the pan brown the chops in the pan on both sides and add the onion to the chops along with salt pepper and fry a little to brown slightly. Turn up heat and add the cider. When it is bubbling add the sage and nutmeg and crumbled stock cube and honey, put on a lid and simmer gently for 20 minutes. Check it is not drying out. Top up with water as necessary.

Add the apple wedges gently and simmer for 5 minutes until the apple is just tender. Add water if necessary to allow a good servng of gravy with each chop which should be serves on a bed of creamy mashed potatoes with the gravy and apples poured over.

 

Cornish Pork Fillet with Cream and Cider.

 

Serves 4

1 large pork fillet (tenderloin)

1 dessert apple.

a little flour

1oz buttter

salt and pepper

1/2 pint of cider

1/2 chicken stock cube.

2 or3 tablespoons of double cream or clotted cream.

 

Core and peel the apple, slice thinly and keep white in water with a splash of vinegar.

 

Cut the pork fillet in 1/2 inch slices (Circles) put between greaseproof paper and beat gently with a rolling pin until fairly thin but still round.

Lightly dust the rounds with flour, pepper and salt and fry gently in the butter for a few minutes until just browned. Remove.  Add the drained and dried slices of apple with a few grains of sugar sprinkled ion each side and brown in batches in the butter.

Put back the pork. Add the cider and bring to nearly a boil. take off the heat for a minute. Then spoon over the cream give a gentle stir to swirl and serve on a bed of mash with Runner beans or French beans or broad beans with fresh chopped parsley or mint.

 

Cornish Cider Cake with Honey Icing

10 oz self raising flour

1 tsp ground ginger or finely chopped fresh ginger

5 oz butter

4 oz caster sugar

1 tablespoon of honey

3 eggs

6 fluid oz sweet cider.

 

Sift the flour and add ginger.

Creambutter, sugar and honey until light and pale.

Beat eggs.

Add eggs and flour alternately in small amounts to the creamed mixture avoiding curdling.

Add the cider stirring well and scrape into a well greased cake tin (7inches or 18 cm)

Bake for 1 1/2 hours at 170deg C or 325deg f. test with thin knife blade before taking from the oven. let cool in the tin to warm before removing from tin.

 

When cool top with honey icing by beating 4 oz icing sugar with 4 oz butter and 1 tablespoon honey with 4 teaspoons of lemon juice.

 

Apple and Cinnamon Muffins.

8 oz flour

1tsp baking powder

3oz butter

3 oz soft brown sugar

2 large cooking apples

1 large egg and a little milk

butter and sugar

level teaspoon of ground cinnamon.

 

Mix baking powder, cinnamon and flour.

Rub in the fat lightly and mix in the sugar

Peel core and chop the apples a little smaller than sugar cubes.

Add to flour mixture.

Add the beaten egg and just enough milk to make a stiff mixture as the apples will produce more moisture in cooking.

Spoon into muffin cases, about 10.

Bake for about 30 mins depending on the size of the muffin tins at 180 deg. C or 350 deg. f.

While still just warm these are very good split in half and spread with butter and a sprinkle of sugar.

 

I like these with 3 oz sultanas stirred into the mix. They can be eaten hot for dessert and topped with clotted cream.

 

Apple Chutney

Great with cheese

2 1/2 lbs of apples

1/2 lb onions

1 level tsp salt

2 teaspoons dried mustard

1 teasp dried ginger

1/4 pint of water

1/4 lb sultanas

2 oz chopped dates

dessertful of pickling spices tied in a muslin bag.

Just under 1/2 pint cider or other vinegar

3/4 lb of demerara sugar

 

 Peel and chop the apples onions and dates quite finely.

 Put in saucepan with water salt mustard ginger and bag of pickling spices. Simmerl and stir for 3/4 of an hour.

Add the vinegar and sugar and simmer for 1 to 1/2 hours stirring from time to time. The chutney should look as thick as jam. Remove the pickling spices. Put the chutney in the clean jam jars that you have been warming in the oven. Screw on the lids immediately for it to keep well. Use a cloth to hold the jars if they are very hot. This will keep indefinately but once open it must be kept in the fridge and eaten within 3 weks so if you don't eat it often put it in small jars.

 

Apple Curd.

2lbs Apples

8 oz sugar

8 oz butter

juice of 1 lemon

2 eggs

 

Peel, core and slice the apples.

Add a very little water and simmer to a pulp stirring all the time.

Add the sugar and butter and beat very well.

Add the well beaten eggs.

Cook very slowly stirring all the time over very low heat for half an hour.

Add the lemon juice. and bottle as for jam into bottles that are warm from the oven and putting on the hot lids tight while the mixture is hot. That way the curd will keep in a cool place for up to 2 months but must be kept in the fridge once opened.

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