Store cupboard challenge

skaps

The cider apple cake sounds lovely. Id love the recipe.

CCP

No problem, skaps:

1¼ lb sultanas
½ pint cider
1lb prepared apples
1lb caster sugar
12oz butter
4 eggs
1¼ lb plain flour
3 level tsp baking powder
2 level tsp mixed spice

Put sultanas into cider and soak overnight. Brush a 12”x10” roasting tin with butter (or line with parchment). Peel and core apples, and weigh 1lb prepared apples, then chop. Cream sugar and butter together until light and fluffy. Beat eggs and add gradually. Sift flour, baking powder and spice and add to creamed mixture with apples, sultanas and any cider left from soaking the sultanas (you might need a bit more cider, too - it depends how wet the apples are). Mix well with a metal spoon and turn into the tin. Bake for 1½ - 1¾ hours. Leave to cool in tin.




This makes a big cake, but I've found half quantities work just as well. It keeps well, but don't put it in a sealed tin - the finished cake is so moist it tends to grow a fur coat after a few days if you do.


Hope you like it!

Long_tall_sally

Thanks CCP for the cake recipe. It sounds lovely. I've looked back and seen a couple of posts about pork, although nothing about cider? Could the cider go with anything else, cos I don't have any pork at the moment? (I have lamb, white fish, turkey and chicken.)

Long_tall_sally

CCP - I'm just having a good look at the recipe and I'm a bit confused. You say soak the sultanas in the cider overnight but then say add any cider left from soaking the apples? Could you also tell me what temp you cook it at? Thanks Long tall sally!

Penelope_Penguin

I need to get back into the habit of posting here, as I'm not making any inroads on my bulging freezer

Today I made bread using the end of a jar of olives and onion soup using turkey stock and the dregs of a jar of Marmite

Penny. x

CCP

Long_tall_sally wrote: »

CCP - I'm just having a good look at the recipe and I'm a bit confused. You say soak the sultanas in the cider overnight but then say add any cider left from soaking the apples? Could you also tell me what temp you cook it at? Thanks Long tall sally!

Sorry, that's a typo - it should be "left over from soaking the sultanas". I must learn to read my posts before putting them up!

CCP

Long_tall_sally wrote: »

Thanks CCP for the cake recipe. It sounds lovely. I've looked back and seen a couple of posts about pork, although nothing about cider? Could the cider go with anything else, cos I don't have any pork at the moment? (I have lamb, white fish, turkey and chicken.)

This is the thread I was thinking of - the recipe for pork in cider is near the end of the thread.

Chicken would be good with cider, I think - as far as I remember, cooking chicken this way is typical of one of the northern regions of France - Normandy, I think...

Ah yes, like this. I haven't tried it myself, though, as I'm not keen on cider except in cake form!

Long_tall_sally

Thanks CCP - that's great!

Confuzzled

Penelope_Penguin wrote: »

I need to get back into the habit of posting here, as I'm not making any inroads on my bulging freezer

Today I made bread using the end of a jar of olives and onion soup using turkey stock and the dregs of a jar of Marmite

Penny. x

i love using marmite in soup, gives it a nice meaty flavour and it seems a waste to throw away such a lovely jar so hot water to wash out the dregs to put in soup is an easy way to clean the jar out so you can use it (i tend to put spices in mine) :T

today i used up some chicken that's been in my freezer forever, half a cabbage that had seen better days, a few limp carrots, some celeriac thats been glowering at me and some old oj and lambrini in a soup.

i got the idea from the tesco magazine i picked up last night. i subbed white cabbage for their savoy and celeriac for the celery asked for. they also wanted cider but i don't touch the stuff however, i bought lambrini at christmas because i'd been really hankering for some of the pear cider you get from ikea (don't have one anywhere near me now) lambrini is perry so i thought the taste would be similar but sadly it just tasted a bit like wine and i'm not a huge fan of alcohol but wine/beer especially so this huge bottle has been taking up room in the fridge for ages. i'd also stocked up on OJ from approved foods a while back but i can't seem to stomach it much lately, it's too acidic and watering it down tends to ruin the taste so i've had that in my fridge for a long time.

anyway it's cooking now along with the remains of a package of bacon and it smells gorgeous, should be quite nice. if it is i'll leave the recipe for everyone.

next challenge for me is to find ways of using up a LOT of various root veg. i've got my first box scheme box coming on wed but i still have a lot of things in the house to use up including celeriac, swede, carrots, parsnips and potatoes. i made a rather lovely mash from that mix the other nice using up the rest of some clearance cream. while i don't normally make cottage pie the thought did occur to me that i could try making cottage pie using that mash on top and using a small amount of mince with a good portion of flavoured soya mince and mushroom stock cubes, both i need to use up anyway... might have to try that this week, think i also have some bisto that needs using too so that could also go in there

Long_tall_sally

Just had the xmas pudding with custard that we never got round to on xmas day & very nice it was too!