This is a late Autumn recipe which goes well with a hot cuppa and will help you survive the November weather.
Apples are a great ingredient in Autumn recipes and this year this was my favourite one! I have made hundreds of them in the last two months and they proved to be a hit. This is a more decorative version of it with whipped cream and cookie on top but they also taste good only with crumble or plain.
Ingredients
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- 1 tbsp runny honey
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- 3 medium apples, peeled and diced
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- 2 large free-range eggs, beaten
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- 100 ml/7fl oz milk
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- 1 small banana, mashed
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- 225 g/10½oz flour
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- 130 g brown sugar
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- 1 tsp bicarbonate of soda
- 2 tsb baking powder
- 1 tsp cinnamon
- 110 g butter melted
Method
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Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tray with large muffin cases.
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Place the honey into a small non-stick saucepan over medium heat and heat for 2–3 minutes or until it turns liquid.
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Stir in the apples and cook for 2–3 minutes, or until apples slightly softened. Remove from the heat and set aside to cool.
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Beat together the eggs and milk in a bowl. Mix in the mashed bananas and melted butter.
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In a large bowl, stir together the flour, sugar, bicarbonate of soda and baking powder. Make a well in the middle and pour in the egg mixture. Stir in the apples and any liquid from the pan. Spoon into the muffin cases.
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Bake for 15 minutes or until a skewer pressed into the centre comes out clean. Cool on a wire rack and eat warm or keep in an airtight container for up to 3 days and warm for 5 minutes at 200C/180C Fan/Gas
Decoration:
200 ml whipping cream- whipped
Biscuits:
- 90 g cold butter
- 100 g powdered sugar
- 160 g white flour
- 1 big egg
- 1/2 vanilla pod
- pinch of salt
Put all the ingredients into the blender and mix until the dough forms a smooth ball. You can also put all the ingredients in a bowl, chop it quickly with a knife, combine it and quickly knead it. Wrap the dough in the cling film and cool in the fridge for 30 minutes.
After cooling, Roll to a thickness of about 3 mm, sprinkle with flour. Cut out round shapes. Place on baking paper.
Bake at 180ºC for about 10-12 minutes, until slightly golden.
* The dough can be prepared a few days earlier and stored in the fridge, you can also freeze it.