Adult recipe Spring 2026 Bake-off:

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Apple, Raisin & Cider / Apple Juice Tea Bread

Dunsley Farm, 2016.

 

Ingredients:

8oz self-raising flour

1 level teaspoon mixed spice

1 medium cooking apple, peeled, cored & finely chopped.

3oz raisins, soaked in 2 tablespoons cider or apple juice if preferred.

¼ teaspoon salt

4oz butter

3oz soft brown sugar

2 medium eggs.

For the glaze – 2oz soft brown sugar & 2 tablespoons cider / apple juice.

…and your own surprise spring ingredient if desired!

 

Preparation

Heat oven to 350F/ Gas4. Grease a 2lb loaf tin.

Sieve flour, salt and spice into a bowl. Add the butter and rub together until a mixture has a breadcrumb-like consistency.

Add sugar, apple, raisins, cider & eggs and mix well.

Pour into a loaf tin and bake for 1 hour until golden and firm when a skewer is inserted.

Turn out onto a wire rack.

Boil glaze ingredients for 3-4 minutes, then brush over warm loaf. Serve plain or buttered.

 

Happy Baking!

 

Children’s recipe Spring 2026 Bake-off:

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Apple & Blackberry Crumble Puffs, Dundale School, 2016. 

 

Ingredients: Makes 3

1 cooking apple, peeled and sliced.

1/3 block of puff pastry

60g plain flour

A pinch of cinnamon

Handful of blackberries (or other suitable berries of choice)

3 teaspoons caster sugar

30g butter

 

Preparation

Peel and slice the apple. Place in a saucepan with a little water and 1 teaspoon of sugar. Heat gently on the hob and then simmer until soft, for about 10 minutes. Leave to cool.

Make the crumble in a large bowl by rubbing together the butter and flour with your fingertips. Add 2 teaspoons of sugar and a pinch of cinnamon. Mix. Put the bowl to the side.

Roll out the pastry on a floured surface until about 1cm thick and square in shape. Place the pastry on a baking tray. Carefully spoon the cooked apple and a few blackberries / other berries into the middle of the pastry.

Sprinkle the crumble mixture over the top of the apple.

Cook for 20-25 minutes in an oven at about 200C.

 

Happy Baking!