Posted on

French Toast (Pain Perdu) recipe

Posted on

Mary Flahavan’s Apple & Cranberry Crumble

 
blackberry crumble
 
 
Deep Filled Apple and Cranberry Crumble
Makes 8-10 servings.
Ingredients
Sweet Pastry
160g (6oz) plain flour
55g (2oz) caster sugar
75g (3oz) butter
1 egg
 
Compote
4 large cooking apples, peeled and sliced
150g (6oz) cranberries (fresh or dried)
100g (4oz) caster sugar
2 tbsp. water
 
Crumble
75g (3oz) flour
75g (3oz) butter
75g (3oz) brown sugar
75g (3oz) Flahavan’s Progress Oatlets
 
Method
  1.  Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. To make pastry, sift the flour, add the caster sugar and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
  3. Add enough beaten egg to bind the pastry. The pastry can also be made using a food processor.
  4. Cut a circle of parchment to fit a large pastry dish, sprinkle with flour, roll out the pastry on the floured parchment and then slide it into the dish and bake blind for about 15 minutes.
  5. Meanwhile boil the ingredients for compote for 3 – 4 minutes.
  6. When pastry is baked, fill with the apple and cranberry compote.
  7. To make the crumble topping, combine the flour, sugar, butter and oats in a food processor until it resembles coarse breadcrumbs. (Add the oats last if you would like them to stay coarse and be visible in the crumble).
  8. Sprinkle the crumble over the fruit and bake in the oven for about 40 minutes.
  9. Serve with ice cream or whipped cream.
 http://www.flahavans.ie/recipes/deep-filled-apple-and-cranberry-crumble-/419
Posted on

Cinnamon Blueberry Muffins.

Blueberry muffins

Ingredients

  • 250g/9oz Odlums Cream Plain Flour
  • 150g/5oz Butter (melted & cooled)
  • 150g/5oz Shamrock Light Brown Sugar
  • 150ml/¼pt. Milk
  • 1 Egg
  • 1 Teaspoon Odlums Baking Powder
  • Pinch of Cinnamon
  • Pinch of Salt
  • 175g/6oz Blueberries

Method

  1. Preheat oven to 200°C/400°F/Gas 6. Put liners into muffin pan.
  2. Place the melted butter, sugar, milk and egg into a bowl and beat well until combined.
  3. In a separate bowl mix together the flour, baking powder, cinnamon and salt.
  4. Add the liquid mixture to the dry ingredients and stir until ‘just’ combined. Gently fold in the blueberries.
  5. Divide the mixture evenly between the 12 muffin cases. Bake in a central position in the oven for about 25 minutes. They are baked when risen and golden brown and springs back when gently touched with fingertip.

Cinnamon Blueberry Muffins