With evenings drawing in, Mary-Ann Beaty has some filling recipes that won’t spoil if left until ready

Prep: 15min

Cook: 35min

Oven: 180C/Gas 5/Fan 160C

Makes 12 pieces


INGREDIENTS

  • 6oz butter/margarine
  • 8oz sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 8oz self raising flour
  • 1 tsp baking powder
  • A pinch of salt
  • 3 apples, chopped

Method

  1. Combine the butter, sugar, and vanilla by hand, or using a whisk, until light and fluffy.
  2. Mix the flour, baking powder and salt and add 1/3rd of the dry mixture to the butter mixture, alternatively with an egg.
  3. Fold in the chopped apples
  4. Spread in to a greased and lined tin, approximately 23cm by 30cm.
  5. Cook for about 35mins or until a cocktail stick in the centre comes out clean.
  6. Serve warm as a pudding – delicious with a blackberry coulis and cream.
  7. Or, allow to cool, cut up and keep in an airtight tin.

See more recipes from our Farm Chef