DELIA SMITH'S BAKED APPLE AND ALMOND PUDDING

• INGREDIENTS
•  
• 1 lb cooking apples, peeled and sliced
• 2 oz soft brown sugar
• 4 oz ground almonds
• 4 oz butter at room temperature
• 4 oz castor sugar
• 2 large eggs, beaten

METHOD

 Pre-heat the oven to gas mark 4, 350°F (180°C).

 You will need a round, ovenproof baking dish with a diameter of 8 inches (20 cm), 1¾ inches (4.5 cm) deep, buttered.

Place the apples in a saucepan with the brown sugar and approximately 2 tablespoons of water, simmer gently until soft, and then arrange them in the bottom of the prepared baking dish.

In a mixing bowl, cream the butter and caster sugar until pale and fluffy and then beat in the eggs a little at a time.

When all the egg is in, carefully and lightly fold in the ground almonds.

Now spread this mixture over the apples, and even out the surface with the back of a tablespoon.

Then bake on a highish shelf in the oven for exactly 1 hour.

This pudding is equally good served warm or cold – either way, it's nice with some chilled pouring cream.  Once cooled, it will keep in the fridge for 3 or 4 days.

SPELT SCONES

INGREDIENTS

250g spelt flour

2 tbsp baking powder

1 pinch salt

2 tbsp runny honey

2 tbsp olive oil

125 milk 

METHOD

1. Line a baking tray with parchment and pre-heat the oven.
2. Put the flour, baking powder and salt into a bowl and blend together well.
3. Sprinkle the honey and oil over the flour and use a fork to blend them until the mixtures looks like breadcrumbs.
4. Stir in the milk and bring everything together to form a soft slightly sticky dough.
5. Turn out the dough onto a flour dusted surface and gently press into a 25x12cm/10x5” rectangle.
6. Cut this into two 12cm/5”squares, then cut each square into triangles.
7. Transfer the triangles to the prepared baking tray.
8. Bake for 12-15 minutes at 220˚C, Fan 200˚C, 425˚F, Gas 7

RYE SCONES

INGREDIENTS

200g rye flour

4 tsp baking powder  

1 tbsp sugar 

3 tbsp oil  

125ml water 

flour for dusting 

 METHOD

 Dust a large baking tray with a little flour and pre-heat the oven.

Sieve the flour and baking powder into a bowl, add the sugar and salt and blend together well.

Add the oil to the bowl and using a fork, blend everything together until the mixture resembles fine breadcrumbs.

Stir in the water then use your hands to bring everything together to form a soft mass of dough.

Dust the worktop with flour, place the dough in the middle and flatten it, with floured hands, until 2cm/¾” thick.

Using a 5cm/2” round cookie cutter, cut out circles of dough and lift them on to the prepared baking tray.

Gather the off-cuts into a ball, flatten the dough, cut further circles of dough and put these on the baking tray.

Bake for 15 - 18 minutes at 220˚C, Fan 200˚C, 425˚F, Gas 7

DOVE'S FARM WHOLEMEAL SCONES

INGREDIENTS

200g wholemeal self raising flour  
1 tbsp brown sugar 
50g butter 
150ml milk
 flour for dusting 

METHOD 

Dust a large baking tray with a little flour and pre-heat the oven.

Sieve the flour into a bowl, add the sugar and blend together well.

Add the butter to the bowl and using a fork, blend everything together until the mixture resembles fine breadcrumbs.

Stir in the milk then use your hands to bring together a soft mass of dough.

Lightly dust the worktop with flour, place the dough in the middle and flatten it to 3cm/1” with your hands.

Press a round pastry cutter or upturned coffee cup into the dough to cut out circles.

Lift the dough circles onto the prepared baking tray.

Bake for 15-18 minutes at

220˚C, Fan 200˚C, 425˚F, Gas 7 until golden brown