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Tullens Fruit Farm
Tullens Pickhurst Lane
Pulborough
Sussex ENGLAND
RH20 1DA

Traditional Apple Recipes

Here is a selection of traditional apple recipes.

APPLE CRUNCH

For four people

  • 450 g/1 lb cooking apples
  • 25 g/1 oz butter
  • 2 level tablespoons of granulated sugar
  • Grated rind of 1 lemon

Topping

  • Three slices brown or white bread from small loaf
  • 50 g/2 oz butter
  • 4 level tablespoons desiccated coconut
  • 5 level tablespoons demerara sugar

1. Peel, core and slice apples

2. Melt 25 g/1oz butter in a saucepan. Add apples and granulated sugar. Cover and cook over low heat, stiring occasionally, until soft and thick

3.remove from heat and stir in the lemon rind

4.spread Apple dish and keep warm. Rips out the saucepan.

5.remove rack from grill pan and heat grill to moderately hot

6.cat brain into 7 mm/quarter inch cubes

7.milk 2 ounces butter in a saucepan. Add breadcrumbs, coconut and Demerara sugar and mix well

8.piled on top of apple mixture. PlayStation in the grill pan and grill until golden brown.

Serve immediately

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APPLE AND RAISIN CRISP

  • 75 g/3 oz butter or margarine
  • 40 g/1½ oz moist brown sugar
  • 40 g/1½ oz demerara sugar
  • 150 g/5 oz rolled oats
  • 2 large cooking apples
  • 50 g/2 oz seedless raisins
  1. Grease a deep 22 cm/8½ inch pie plate.

  2. Cream butter and sugar together and work in rolled oats.

  3. Peel and core apples, slice into plate and add raisins.

  4. Spread mixture over apples.

  5. Bake in a moderate oven, Gas 4, 350 ° F, 180 °C for 45 minutes until crisp and golden brown

Serve hot or cold with cream or custard.

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EVE’s PUDDING

Serves 4

  • 0.5 kg (1 lb) Bramley cooking apples
  • 75 g (3 oz) granulated sugar
  • pinch of ground cloves
  • 50 g (2 oz) butter, softened
  • 50 g (2oz) caster sugar
  • 1 large egg, beaten
  • 100 g (4 oz) self-raising flour, sifted
  • milk to mix

Peel, core and thickly slice the apples and put them into a greased 750ml (1½ pint) ovenproof pie dish. Sprinkle with the sugar and ground cloves and stir to mix well. Cream the butter and sugar until they are soft and fluffy, then beat in the egg. Fold in the flour and mix to a soft dropping consistency with the milk. Spread quickly over the apples and bake at 180°C (350°F)/Gas 4 for 40-45 minutes until the topping is well-risen and golden brown.

Serve hot with custard.

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APPLE DUMPLINGS

Traditional Apple Recipes

Serves 4

  • 4 large cooking apples
  • 213g (7½ oz) packet frozen puff pastry, thawed
  • 60 ml (4 level tablespoons) raspberry jam
  • 15g (½ oz) caster sugar

Peel and core the apples, making sure you remove every bit. Keep the apples whole. Roll the pastry on a lightly-floured board to a large square – large enough to cut into 4 smaller squares, each of which will be able to completely enclose an apple. When cut, put an apple, stalk end down, in the middle of each pastry square. Fill the apple centres with the jam, moisten the edges of the pastry, bring the corners to the top of the apple and pinch them well to seal. Flatten the joins if necessary to make sure the apple will stand on them. Brush the pastry with a little water and decorate if liked with two leaves for each apple, cut from the pastry trimmings. Brush again lightly with cold water, sprinkle with sugar, and bake them at 200 °C (400° F)/Gas 6 for 20 minutes, then lower the heat to 180° C (350° F)/Gas 4 and bake for 10-15 minutes more until the pastry is golden and flaky.

Serve with cream.

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APPLE AND FIG CRUMBLE

For 3 or 4 people

Crumble

  • 50g/2 oz wholewheat flour
  • 40g/1½ oz porridge oats
  • 15g/½ oz desiccated coconut
  • 50g/2 oz melted butter, or 2 tablespoons vegetable oil
  • Several drops of vanilla essence

Filling

  • 125g/4 oz figs, chopped
  • 150ml/¼ pint water
  • 225g/8 oz cooking apples, peeled, cored and sliced
  1. Pre-heat oven to moderately hot, Gas 5, 375° F/190° C

  2. Mix crumble ingredients well together

  3. Put figs in a pan with water and simmer for 5 minutes

  4. Mix apple and figs in an oven dish and pour over remaining fig juice

  5. Sprinkle crumble on top and bake near top of oven for 25 – 30 minutes
     

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DORSET APPLE CAKE

Enough for 6 people

  • 250g/8 oz self-raising flour
  • A pinch of salt
  • 125g/4 oz margarine, butter, lard or dripping or a mixture of these fats
  • 350g/12 oz sour cooking apples
  • 125g/4 oz sugar
  • 1½ to 2½ tablespoons milk
  • Demerara sugar for sprinkling
  1. Sift flour and salt into a bowl and rub in fat.

  2. Peel, core and roughly chop up apples

  3. Mix in apple and sugar, adding enough milk to form a soft but not sticky dough

  4. Dust with flower, shape into an oval about 20 x 15 cm/8 x 6 inches and place on a greased baking sheet

  5. Bake in centre of a moderate oven Gas 4, 350° F, 180° C, for about 50 minutes until the cake is lightly browned and slightly firm when pressed in centre. Cake will spread during baking

  6. Eat hot, straight from oven, sprinkled with demerara sugar.

Very nice buttered or with Lancashire cheese. Also nice cold.

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GOLDEN APPLE BETTY

For 4 people, easy to make for 1 or more people

  • 175g/6 oz wholewheat or white bread
  • 125g/4 oz butter
  • 1 level teaspoon cinnamon
  • 125g/4 oz plus 1 tablespoon light soft brown sugar
  • 450g/1 lb cooking apples
  1. Use a little of the butter to grease a 1.2 litre/2 pint shallow oven dish

  2. Slice bread thickly, remove crusts and cut each piece into 4 triangles

  3. Put remaining butter in a large frying pan and melt over a low heat. Stir in cinnamon and 125g/4 oz of the sugar. Add bread and turn the pieces over carefully until melted butter and sugar are absorbed

  4. Place one third of bread mixture in base of dish

  5. Peel and core apples and cut into thick slices. Arrange these in dish. Sprinkle over remaining tablespoon of sugar

  6. Cover with remaining bread mixture

  7. Place dish on a baking sheet in centre of a warm oven, Gas 3, 325° F, 160° C, and bake for 1 – 1 ¼ hours until bread is crisp on top.

Serve hot with custard or cream.


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MALVERN APPLE PUDDING

Malvern is apple-growing country. Although this dish is made with Russet apples, small sweet eating apples can be used.

Enough for 6, but it is easy to make half quantity

Freezes well

  • 125g/4 oz butter
  • 125g/4 oz sugar
  • 2 beaten eggs
  • 125g/4 oz plain or self-raising flour
  • A pinch of salt
  • 2 smallish Russet apples (about 225g/8 oz, peeled and cored)
  • Grated rind of 1 lemon
  • 50g/2 oz currants
  • 2-3 tablespoons brandy (It is nearly as nice with sherry, or ½ teaspoon brandy flavouring with 2 tablespoons milk, or even with apple juice)
  1. Cream butter and sugar

  2. Add beaten eggs

  3. Fold in flour and salt

  4. Peel, core and chop apples and mix with lemon rind, currants and brandy

  5. Grease a 1.1 litre/2 pint pudding basin. If making half quantity a 450 ml / ¾ pint basin suits. Put a small square of greased greaseproof paper to cover bottom of basin to help when pudding is turned out.

  6. Put mixture in basin and cover with greaseproof paper and foil, or tie a double layer of greaseproof paper firmly in place with string

  7. Steam pudding for 1½ to 2 hours. If making half quantity 1 hour will be enough.

If you haven’t a steamer, stand basin on a trivet or upturned saucer in a saucepan with a lid. Pour in boiling water to come halfway up sides of basin. Cover pan and boil, replenishing with more boiling water if necessary.

Turn pudding out onto a warmed dish and serve it with custard or brandy or sherry sauce.

If freezing, do so as soon as pudding is cold, covering with fresh paper and foil. To reheat, thaw first, then steam or boil in basin for ½ hour.

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SPICY APPLE BARS

Makes 6 pieces

  • 175g/6 oz plain flour
  • ½ level teaspoon salt
  • 75g/3 oz margarine
  • 75g/3 oz light soft brown sugar

Topping

  • 1 tablespoon soft brown sugar
  • 1 level teaspoon cinnamon
  • 2 small or 1 large cooking apple
  • 25g/1 oz butter
  1. Sift flour and salt and rub in margarine until it is lie breadcrumbs

  2. Stir in soft brown sugar.

  3. Spread this mixture loosely in a greased shallow baking tin, about 18cm/7 inches square.

  4. Now start the topping. Mix together sugar and cinnamon.

  5. Peel, core and slice the apples into neat pieces. Lightly press the mixture into the tin.

  6. Sprinkle the sugar and cinnamon on top. Dot with butter.

  7. Bake in a moderately hot oven Gas 6, 400°F/200°C for 35-40 minutes.

  8. Cut into 6 bars and serve hot or cold with cream, ice-cream or custard.

Freezes and re-heats well.