Baked Apple Roly Poly

Ingredients

10 oz (275g) self-raising flour
pinch of salt
5 oz (150 g) shredded suet
some cold water
1 lb (450g) cooking apples
3 oz (75g) Demerara or soft brown sugar
2 level tsp ground cinnamon
3 oz (75g) sultanas
Milk and sugar to glaze

Method

1. Turn on the oven to moderately hot, 400ºF, 200ºC, Gas mark 6.
2. Sift the flour and salt into a large bowl and mix in the suet.
3. Add just enough cold water to mix to a soft but not sticky dough.
4. Roll out your pastry on a floured board, to a rectangle about 12x14 inches (30x35 cms).
5. Trim the edges and then cut off a strip about 2 inches wide from the shorter side. (What exactly does this mean? I suppose it means that you now have a square 12x12 inches, and a strip 12x2 inches—but see further below for counter evidence to this theory).
6. Peel core and chop the apples (NB chop them small!)
7. Spread the chopped apple over the pastry to within 1 inch of the edge.
8. Mix the brown sugar and the cinnamon together and sprinkle over the apples.
9. Scatter the sultanas over the apples.
10. Fold the pastry edges over the apples on the long sides. (humph, I thought there was no long side any more?)
11. Brush these and both ends with water. 
12. Roll it up from the shorter side like a swiss roll, and seal the ends.
13. Place the roll, join downwards, on a sheet of foil on a baking tray. Push up the sides of the foil to hold the pastry roll in shape. (Hmm I think it is more recommended to put it in a tin with sides, such as a very large loaf tin or an oblong tin).
14.  Gather up the trimmings with the pastry strip, roll into two thin sausage shapes and twist them together. 
15. Brush the roly poly with milk and sprinkle with caster sugar.
16. Place the twist down the centre of the roll and brush with milk. 
17. Make four slits in the pastry on each side of the roll to allow the steam to escape.
18. Bake in the centre of the preheated oven for 40 minutes, or until well risen and golden brown. If the pastry twist browns too quickly cover it with a strip of foil to protect it. (I am beginning to wonder why we bother with this twist of pastry?)

Serve hot with custard or cream, or a hot sweet white sauce. This can be dairy free if you don't glaze it with milk. 

Apple and almond cake bars

Gluten-free and rather yummy.

Ingredients:

4 oz real butter (salted)
3 oz sugar
4 oz ground almonds
3 eggs

1 large cooking apple
1 oz sugar

Method:
Preheat oven to moderate. Grease a square or rectangular non-stick baking tin.

1. Cream the butter with the 3 ozs of sugar.
2. Stir in the ground almonds.
3. Break the eggs into the mixture and beat them in.
4. Peel and core the apple and slice it into a saucepan. Add the 1 oz of sugar.
5. Put the pan on the heat and stew the apple until it is fluffy. Beat it to ensure it is all smooth.
6. Take the stewed apple and (while still hot) pour it into the almond mixture. Stir it quickly into the mixture and beat it a bit to add some air.
7. Pour the mixture into the greased tin.
8. Bake in moderate oven for about 25 minutes.
9. Cool in the tin and then cut into bars with a plastic spatula. Alternatively serve warm with custard for pudding.

For added interest add some lemon zest or pith, or cinnamon or ginger.

Kentish apple tart

Ingredients:

6 oz shortcrust pastry
2 large cooking apples
3 oz sugar
1 egg
2 oz softened butter
rind and juice of one lemon

1. Line a pie plate with the pastry. (We use the pyrex pie plate or a small flan dish)
2. Peel the apples
3. Grate the flesh of the apples into a basin (it's best to leave the apples whole for grating: don't quarter them).
4. Add the sugar, beaten egg, butter, lemon rind and juice and mix well.
5. Put this mixture into the pastry case.
6. Bake at 375ºF, 190ºC, gas mark 5, Fan oven about 170º, for circa 35 minutes.
   

Old Testament Pudding

1 1/2-2lb cooking apples
1 tbsp seedless raisins
2-3 dried figs, chopped
1 tsp cinnamon or mixed spice
3oz margarine
4oz sugar
1 tbsp golden syrup
5oz rolled oats

Melt margarine, sugar and syrup in a pan. Add the oats and stir. Peel, core and slice the apples, place in a 2 pint pie dish with dried fruit and spice. Spread oaty mixture on top. Bake 180C/350F/Gas 4 for 35 mins.

Peanut butter and apple cake

Ingredients

6 oz butter and peanut butter (about 5 oz of butter and 1 tbsp of peanut butter is what I used)
6oz brown sugar
3 eggs
6 oz flour
2 small-medium cooking apples

Method

1. Cream the butter, peanut butter and sugar till soft and fluffy
2. Beat in the eggs
3. Fold in the flour and mix well
4. Peel and core the apples and cut them into small pieces
5. Stir the apple pieces into the mixture
6. Grease a non-stick tin (2 lb loaf tin is about right). If it's not non-stick you'll need to base line it with greaseproof paper.
7. Bake in a moderate oven for about 45 minutes. The skewer should come out clean when you test it: don't turn off the oven till it's properly done.
8. Allow to cool for a few minutes before turning it out to cool on a rack.
   
9. Serve at once hot with custard or cream, or serve it later, cold, for tea. Store it in a cold place, and make sure you eat it all within a few days.