Taste of
autumn
FOOD
Baking is one of life’s great home comforts... especially during challenging times. So why not treat yourself with these mouth-watering recipes from Flavours of England: Baking? The Hereford Apple Cake is ideal for autumn when apples are plentiful, while the Lincolnshire Plum Bread has a quirky appeal – it actually contains no plums!
Lincolnshire Plum Bread Ingredients
PHOTOS: ©HUW JONES ©RECIPES: GILLI DAVIES
• 450g strong white bread flour • Pinch of salt • 1 tsp ground cinnamon • ½ tsp nutmeg, freshly grated • 2 ½ tsp fast-action yeast granules • 4 tblsp soft light brown sugar • 120g butter, diced • 100ml milk • 2 eggs, lightly beaten • 225g mixed dried fruit
Hereford Apple Cake Ingredients • 100g butter • 110g soft light brown sugar • 2 medium eggs • 1 lemon, rind and juice • 225g wholemeal self-raising flour • 1 tsp cinnamon • 4 eating apples, peeled, cored and sliced • honey or golden syrup, to glaze Makes one cake 1. Preheat the oven to 190C/375F/Gas 5. Butter a 20cm square, 450g loaf tin or 23cm diameter round tin.
2. Cream the butter and sugar together, beating hard, and always for longer than you anticipate. 3. Add the eggs with the lemon juice and rind. 4. Fold in the flour and cinnamon, giving a fairly stiff consistency, and put the mixture into the tin. 5. Arrange apple slices all over the top of the sponge mixture so that they stick up rather like bristles on a hedgehog. Flick a little water over the top. 6. Bake for about 40 minutes or until a sharp knife inserted into the centre of the cake comes out clean. 7. Dribble honey or golden syrup over the top to glaze and serve hot or cold.
Makes two loaves 1. Preheat the oven to 190C/375F/Gas 5. Grease and line two 450g loaf tins. 2. Mix the flour, salt and spices and stir in the yeast and sugar. 3. Add the egg mixture and dried fruit to the flour and mix well to form a dough. Divide the dough into two and shape to fit the loaf tins. 4. Cover loosely and leave in a warm place for half an hour to rise. 5. Cook the loaves for 30-40 minutes until golden. 6. Leave in the tins for 10 minutes before turning out and cooling on a wire rack. 7. Serve sliced thickly and well buttered.
WE HAVE THREE COPIES OF FLAVOURS OF ENGLAND: BAKING TO GIVE AWAY
For a chance to win, simply tell us why the Lincolnshire Plum Bread is so quirky. Please email your answer – with your name, address and telephone number – to parklife@peakdistrict.gov.uk and write Flavours of England: Baking in the subject line. The closing date for entries is Friday 15th January, 2021. Winners will be selected at random after this date. The competition is open to everyone except PDNPA paid staff. www.peakdistrict.gov.uk
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