- 200g dates
- roughly 200mls milk
- 250g butter softened, plus extra for greasing,
- 280g self raising flour
- 200g light soft brown sugar
- ½ teaspoon baking powder
- 4 large eggs
- 1tablespoon mixed spice
- 2 teaspoons vanilla essence
- 3 small red apples squeeze of lemon juice
- Handful of shop-bought toffees little icing sugar, for dusting.
- Heat the oven to 180C/ 160 degrees fan oven.
- Grease and line a 20x30cm baking tray with baking parchment.
- Put the milk and dates in small pan and bring to a simmer. Set aside to cool for 15minutes.
- Whizz the date mixture to a smooth puree in a food processor or blender then scrape into a large mixing bowl.
- Tip in the butter, flour, brown sugar, baking powder, eggs mixed spice and vanilla, set aside while you prepare apples.
- Quarter and core apples, then slice quite thinly, tossing in a little lemon juice.
- Quickly beat together the cake ingredients until smooth and scrape mixture into the baking tray.
- Arrange the apple slices, overlapping in rows on top of the cake. You should be able to get three rows length-ways down the tray.
- Bake for 45-50 minutes, cool in the tray.
- Place the toffees with a good splash of milk in a small pan gently melt, stirring until runny.
- To finish, dust with a little icing sugar then drizzle sauce all over the cake. Cut into squares or slices to serve.
- 175g shortcrust pastry
- 450g prepared cooked pumpkin
- 2 eggs, separated
- 5 tablespoons caster sugar
- 150mls milk
- pinch salt
- ¼ teaspoon ground ginger
- ¼ teaspoon grated nutmeg
- Roll out the dough and use to line an 18cm flan tin
- Sieve the cooked pumpkin to make 300mls puree.
- Mix the puree with the egg yolks and 3 tablespoons of the sugar, then beat in the milk, salt and sugar.
- Turn into the pastry case. Bake in a preheated 180 degrees fan oven for 40 minutes or until the filling is set and golden brown.
- Whisk the egg whites until stiff. Fold in the remaining 2 tablespoons sugar and spread the meringue over the top of the filling.
- Return to the oven, turn off the oven and leave to brown the meringue lightly.