Here are the ones that I would be tempted to make and hide – the less people know you’ve made them the better otherwise they’re gone in no time at all!
This week it’s the JamJamboree, a celebration of all things fruity and jammy that comes in a jar!
Jam is experiencing something of a revival thanks to JamJamboree founder Clippy McKenna, who is the Queen of pimped up jam. Checkout the recipes for her Tutti Frutti, Raspberry Ripple and Toffee Apple jams, it’s clear that jam-making isn’t just enjoyed by the WI, but is funky and a lot of fun!
This is a really unassuming cake, looks like nothing but tastes amazing.
It’s not often my boys ask me to make something in particular but the other half will beg for this cake. I see some bribery tactics up my sleeve….
Super quick, make it faster than you can say Jack Robinson, no mixer required chocolate traybake. Tastes blooming lovely which is a shame – I promise it will be gone in next to no time too!
I suppose this is a strange one for me to be posting, I’ll hold my hands up, it’s not my recipe, it’s an old American classic that I converted many moons ago.
On the seventh day of Christmas The Pink Whisk sent to me…..Pastry Spoons.
These make perfect canapes for your dinner parties or posh do’s – well I think they are, if I was a posh girl hosting a score of parties then this is what I’d go for.
On the fourth day of Christmas The Pink Whisk sent to me…..Parmesan and Poppy Seed Crackers – perfect for your cheeseboard!
Makes 24 thick crackers.
300g plain flour
2tsp baking powder
1 tbsp sugar
1/2 tsp onion salt
2 tbsps vegetable/sunflower oil
2 tbsps poppy seeds
30g parmesan cheese
Begin by adding the flour, baking powder, sugar and onion salt to the bowl of a food processor.
So to kick off The Pink Whisk October Challenge here’s my apple recipe for Toffee Apple Tart.
150g plain flour
65g butter, cold
25g caster sugar
1 tsp vanilla bean paste
enough water to combine (2 -3 tablespoons)
70g fresh breadcrumbs (about 2 slices of fresh bread, blitzed)
1/2 tsp cinnamon
2-3 large apples
(unpeeled my apples weigh about 550g, you will need enough apple that when peeled, cored and diced will cover the top of your tart case.