EVENTS // FOOD & DRINK
Toffee Apple, Pear & Drambuie Spiced Dessert with a Crumbly Top
Serve seasonal fruits from an autumn harvest with rich toffee and Drambuie Honeyed Liqueur, topped with a delicately spiced crumb.
RECIPES TO KEEP
SERVES 6 INGREDIENTS
FOR THE TOPPING •100g unsalted butter, chilled and cubed •100g plain flour •1 tsp ground cinnamon •1 tsp ground ginger •1 tsp mixed spice •100g oats •3 tbsp Demerara sugar •2 tbsp runny heather honey
FOR THE FILLING
•4 large apples, peeled and cored •4 pears, peeled and cored •4 pitted Medjool dates, chopped •125g unsalted butter, plus extra for greasing •125g dark soft brown sugar •1 orange, zest and juice •2 tbsp Drambuie Honeyed Liqueur
METHOD:
1. Preheat the oven to 200ºC / 180ºC fan /
gas mark 4. Lightly grease 6 ramekins.
2. Chop the apples and pears into bite-size
pieces. Place into a saucepan with the dates, butter, sugar, and the orange juice and zest. Heat gently for about 10-15 minutes, or until the fruit is just beginning to soften. Stir through the Drambuie Honeyed Liqueur. Set aside.
3. In a bowl, use your fingertips to rub together
5. Bake in the oven for 20 minutes, or until golden
the chilled butter and the flour until it resembles breadcrumbs. Add the spices, oats and sugar and mix to combine. Drizzle over the honey then use a butter knife to mix together until it begins to make clumps.
and bubbling.
Recipe courtesy of Drambuie, visit www.drambuie.com/en-gb/ for more information.
4. Spoon the fruit mix into the ramekins then sprinkle
over the crumble mix.
Pumpkin Spice Latte Cupcakes SERVES 12 INGREDIENTS ICING
• 325g icing sugar, sieved • 50g Stork (Original tub) margarine • 125g cream cheese • Caramel sauce, optional • Ground cinnamon to dust
METHOD
1. Preheat oven to 180°C / 160°C fan /
Gas mark 4.
2. Place all the cake ingredients in a mixing
bowl and beat with a wooden spoon 2-3 minutes until well mixed. Place dessertspoons of the mixture in 10-12 paper cases or greased bun tins.
CUPCAKES
• 115g Stork (Original tub) margarine • 115g caster sugar • 2 eggs, medium • 115g self-raising flour • ½ level tsp baking powder • ½ tsp ground cinnamon • ½ tsp ground ginger • Pinch of nutmeg • 50g pumpkin or butternut squash, grated • 2 tsp coffee essence or strong expresso
3. Bake for around 20 minutes until soft and
springy to touch. Cool on a wire tray.
4. Mix frosting ingredients together and pipe
over the cakes. Decorate with a drizzle of caramel if using, a dusting of cinnamon and finish with a green straw.
Recipe courtesy of Stork visit wwww.bakewithstork.com
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