One of the last fruits of summer is the apple – delicious, juicy and healthy. And you can use it in so many ways. We not only have delicious recipes for cakes using fresh apples, but also suggestions so you can enjoy your apples for longer, such as apple jam and apple jelly.
Below you’ll find recipes for Apple Cake With Coconut, Apple Jam, Crispy apple pie, Crumble Muffins, Crab Apple Jelly, Toffee Apple and Cinnamon Lattice Tart, Caramel-flavoured Apple Jam, Mini Apple Tartes Tatin with Cinnamon Creme and Pancakes With Apple Compote & Lemon Cream.
4 cooking apples
180 g Siúcra Granulated sugar
100 g butter or margarine
60 g wheat flour
90 g desiccated coconut
butter or margarine for the baking tin
Set the oven at 175°C. Melt the butter/margarine and allow to cool.
Whisk the eggs and sugar until airy. Mix the flour, coconut and cooled butter/margarine, then mix into the egg mixture.
Peel, halve and decore the apples. Place the halved apples flat side down in a greased baking tin.
Pour the batter over the top and bake in the middle of the oven for approx. 25 minutes.
Serve warm with vanilla ice cream, vanilla sauce, lightly whipped cream or crème fraîche.
1 1/2 kg (3 lb) Siúcra Granulated Sugar
1 1/2 kg (3 lb) sharp cooking apples
575 ml (1 pint) water
5g (2 level teaspoons) citric acid
Red colouring if liked
Peel and core the apples and cut them into wedges and place in a preserving pan or a large saucepan with the water, cloves and citric acid. Cook until reduced to a pulp.
Remove the cloves, rub through a sieve, weigh and return to the washed pan.
Add the sugar, allowing 340 g (3/4 lb) to each 450 g (1 lb) of pulp; stir until dissolved.
Bring to the boil and continue boiling, stirring occasionally, until the setting point is reached. A few drops of red colouring may be added, if liked.
Allow to cool for a few minutes, stir to distribute the fruit, then pot and cover in the usual way; label and date (See 'Potting and covering' for details).
4-6 apples (600 g)
150 g raspberries
2 tsp cinnamon
200 g butter
90 g Siúcra Rich Dark Brown sugar
50 ml whipping cream
120 g plain flour
60 g rolled oats
2 tsp baking powder
1/4 tsp of vanilla extract
50 ml desiccated coconut
1 tsp kosher salt
Pre-heat the oven to 175 °C.
Peel, core and slice the apples. Place them in a pie dish together with the raspberries and cinnamon.
Melt the butter in a saucepan together with the sugar, vanilla extract and whipping cream. Remove from the heat and add flour, oats, baking powder, coconut and salt.
Spread the mixture over the apples and bake for 20-25 minutes.
Leave to cool, then serve with cream, ice cream or vanilla sauce.
40 g butter or margarine
50 g Special K
30 g plain flour
30 g Siúcra Granulated Sugar
250 g plain flour
120 g Siúcra Icing Sugar
10 g baking powder
175 ml milk
50 ml oil
Quickly combine the ingredients to a breadcrumb consistency.
Combine all the ingredients for the muffin mixture.
Add your chosen flavourings.
Pour into muffin cups.
Sprinkle a little crumble mixture on each muffin.
Bake at the centre of the oven at 200°C for 15 minutes.
Flavouring suggestions: cocoa powder, gingerbread spices, saffron, raisins, blueberries, Smarties, cinnamon-dusted apple slices etc.
Siúcra Granulated sugar
2 1/2 kg (6 lb) crab-apple
2 1/3 litre (4 pints) water
Cloves or bruised root ginger, optional
Wash and quarter the crab-apples, without peeling or coring. Put into a pan and add the water. Bring to the boil and simmer for about 1 1 /2 hours, or until the fruit is mashed, adding a little more water if necessary. A few cloves or some bruised root ginger may be added, while the apples are cooking, to give extra flavour.
Strain through a jelly cloth.Measure the extract then return to the pan with 450 g (1 lb) sugar to each 575 ml (1 pint) of extract.
Bring to the boil, stirring until the sugar has dissolved, then boil rapidly until setting point is reached.
Pot and cover in the usual way; label and date. (See 'Potting and covering' for details).
Yield : With traditional Jelly recipes it is not possible to give a yield as this depends on the ripeness of the fruit and the amount of juice extracted from the pulp.
340 g plain flour
85g margarine - chilled
85 g butter - chilled
60g Siúcra Icing Sugar
1 large egg
1 tablespoon cold water
Extra flour and margarine for greasing
8 large golden delicious apples
75 g butter
150 g Siúcra Light Golden Sugar
2 teaspoons ground cinnamon
1 small egg
1 tablespoon water
9" tart tin
Preheat oven 180°C. First, make the pastry.
Sieve the flour and the icing sugar into a bowl. Cut the butter and margarine into small cubes, and then rub into the flour until they resemble breadcrumbs
Combine together the egg and water. Mix into the dry ingredients until a dough is formed. Wrap in cling film and refrigerate for at least 20-30 minutes or until needed.
Peel and core the apples, cut into quarters. Melt butter in a large shallow heavy based pan over a low heat. Stir in the sugar then add in the apples. Cook on a medium to low heat until the apples begin to soften and the sauce goes a brown toffee colour. Remove from the heat. Stir in the cinnamon and allow to cool completely.
Grease and flour a 9" tart tin. Divide the pastry in half. Roll out both pieces and line the pie dish with one. Pour in the cooked cooled apples and toffee sauce.
To create the lattice on top, roll out the remaining piece of pastry into a long rectangle. Cut out ten long strips. Put five strips length ways across the top. Folding back every second strip half way. Take another strip of pastry and put it across the pastry strips then fold the pastry back down on top of the strip. Repeat this until all the pastry has been used to form an interweaving effect know as a lattice
Make the egg wash by mixing the egg with 1 tablespoon of cold water. Brush all the edges of the pastry first, lift up the pastry over hang and egg wash under it. Then egg wash all the remaining top. Trim of any excess pastry. Put in the fridge for 30 minutes.
Bake at 180°C for 20 minutes then reduce to 170°C for 15 to 20 minutes until the pie is a golden brown.
Recipe supplied by Louise Lennox
500 g apples, e.g. Aroma
200 g Siúcra light golden brown sugar
200 ml water
Juice of 1/2 lemon
200 g Siúcra Jam Sugar
1 tsp ground cardamom
Peel, core and chop the apples into small pieces.
Combine the apples, sugar, water and lemon juice in a saucepan and simmer for about 10 minutes, stirring constantly.
Add the jam sugar and cardamom and simmer for a further 3-6 minutes. Skim off any foam if necessary.
Pour into hot, thoroughly cleaned jars. Keep cool.
200g Golden Siúcra Granulated Sugar
60g Butter, cubed
4 large apples, peeled, cored and sliced
1 x 375g roll of frozen Puff Pastry, thawed
For the Cinnamon Creme
220g Creme fraiche
1 tsp Vanilla Extract
50g Siúcra Icing Sugar
1/2 tsp Cinnamon
Preheat the oven to 190°C/170°C fan/gas mark 5.
Whisk the Siúcra Golden Granulated Sugar and water in a small saucepan over a medium heat until the sugar dissolves. Once it has dissolved, stop stirring the mixture and leave it to cook for 10-12 minutes until it is a deep amber colour.
Carefully divide the mixture among the cups of a standard 12-cup muffin tin. Divide the butter among the cups.
Add a few apple slices to each cup.
Roll out the pastry and use a biscuit cutter to stamp out 12 rounds that are slightly larger than each muffin cup.
Place the pastry circles over each cup, tucking them around the apples. Bake for 30-35 minutes until the pastry has puffed.
Meanwhile, beat all of the ingredients for the cinnamon creme until soft and fluffy. Refrigerate until needed.
When the pastries are done, use a spoon or palette knife to turn them out immediately onto serving plates. Serve the tartes warm with the cinnamon creme.
2 large eggs (beaten)
150 g/5 oz Cream Flour
1 tbsp Siúcra Caster Sugar
250ml/8 fl milk, or milk and water mixed
1 tbsp melted butter (optional)
100 ml water
50 ml freshly squeezed lemon juice
200 g Siúcra granulated sugar
1/2 tsp Vanilla Extract
1 g ground cardamom
50 g chopped walnuts
150 ml whipping cream
Juice and zest of 1/4 lemon
3 g Siucra Icing Sugar
Butter or margarine for frying
Whip the cream until soft peaks form. Add the lemon juice, zest and icing sugar. Refrigerate until serving.
Peel, core and chop the apples. Mix the chopped apple, water, lemon juice and sugar in a pan and simmer until the apple is soft. Add the vanilla extract and cardamom. Lightly beat the eggs with the milk. Add the flour, salt and vanilla extract and stir well. Add the cream and leave to stand for 10 minutes.
Add the eggs to the flour and, using a whisk, add the liquid a little at a time, whipping until you have a smooth batter. Stand, if possible for 30 minutes.
Lightly grease a flat, well-seasoned pan, and heat until it just begins to smoke. Pour on 2-3 table spoons of the batter. Quickly, lift from the heat and tip in several directions to spread the batter evenly over the bottom of the pan.
Cook until the batter is set on top and brown underneath. Turn and brown the other side.
Distribute the pancakes on small plates.
Sprinkle some walnuts over the pancakes.
Spoon a little compote and lemon cream next to the pancakes.