Upside-down toffee apple brownies
Toffee apple topping
85 g/3 oz light muscovado sugar
55 g/2 oz unsalted butter
1 dessert apple, cored and thinly sliced
115 g/4 oz unsalted butter, plus extra for greasing
175 g/6 oz light muscovado sugar
2 eggs, beaten
200 g/7 oz plain flour
1 tsp baking powder
0.5 tsp bicarbonate of soda
1.5 tsp ground mixed spice
2 eating apples, peeled and coarsely grated
85 g/3 oz hazelnuts, chopped
Preheat the oven to 180°C/350°F/Gas Mark 4.
Grease a 23-cm/9-inch square shallow baking tin.
For the topping, place the muscovado sugar and butter in a small pan and heat gently, stirring, until melted. Pour into the prepared tin. Arrange the apple slices over the mixture.
For the brownies, place the butter and sugar in a bowl and beat well until pale and fluffy. Beat in the eggs gradually.
Sift together the flour, baking powder, bicarbonate of soda and mixed spice, and fold into the mixture.
Stir in the apples and nuts.
Pour into the prepared tin and bake for 35-40 minutes, until firm and golden. Cool in the
tin for 10 minutes, then turn out and cut into squares.
I didn’t bother with the hazelnuts and used cooking apples instead of dessert apples, which seemed to work fine
as we love hazelnuts in all forms I will probably bother with them Thanks for sharing the recipe. It‘s a bit like Tarte Tatin brownies.
All that is waffle is not waffle-shaped.
Not all who make waffle juice are lost.
Old waffle makers are less fun that new ones,
Although they make up for that with the cost.
From the waffle juice shall waffles be woken,
However hard it is to clean the darn thing.
Eaten anyway shall be waffle that is broken.
The waffle-less shall again be waffling.
are those Lego waffles or jenga?
I’m on a beetroot binge recently.
I made a beetroot / cauliflower / mushroom curry last night. The beetroot and cauliflower were both chopped and baked in the oven first. Then onion and garlic was fried in coconut oil, after which various curry spaces were added and cooked a couple of minutes longer before adding a tin of coconut milk and all of the baked beetroot and simmering for a while. Then that mixture got blended into a spicy red sauce to be added to the baked cauliflower. Mushrooms weren’t in the recipe at all, but I had a heap of them that I wanted to use up, and how could mushrooms in curry go wrong? So I cooked those in the pot while I was doing the blending bit, and then they got added to the rest when it all got combined. It was a good decision. Yum!
I was up a bit late cooking that, and then ate way too much of it before going to bed, but I regret nothing!
Today I bought more beetroot.
They’re anything you want them to be. Except creamy cos I ran out of cream.