Apple & Rhubarb Crumble

thanks to Mary-Liz

Ingredients

6 Granny Smith apples, peeled, cored and sliced

Rhubarb (4 or 5 stalks) cut into pieces

2 and a half dessert spoons of sugar (to taste)

120g self-raising flour

90g butter (cold and diced)

3 Tablespoons dark muscovado sugar

3 Tablespoons vanilla sugar

Method

Place sliced apple and rhubarb pieces in saucepan and add a little bit of water so fruit doesn’t stick to the saucepan (the fruit juices will naturally come out while cooking). Add sugar and stir with fruit. Bring to a gentle simmer and cook till fruit is soft. Remove from heat and put to one side.

Preheat oven to 180 degrees C.

In a mixing bowl, sift flour and mix with butter, using your fingertips, rubbing the butter into the flour. Then add the sugars and mix well.

Grease oven-proof dish and pour apple and rhubarb into it, lastly covering it with the crumble.

Bake for approximately 20-25 minutes or until crumble topping is golden brown.

Serve with your favourite Appleby Farms flavour

See Instagram post here

Apricot Crumble

thanks to… Olivia

Ingredients

1 x tinned apricots, drained

1 ½ cups sifted plain flour

3 teaspoons baking powder

½ cup caster sugar

1 teaspoon cinnamon

½ teaspoon cardamom

1 egg

½ cup milk

1 teaspoon vanilla

125g melted butter

For the crumble

60g sifted flour

1 teaspoon cinnamon

5 tablespoons caster sugar

55g cold butter, cut into small cubes

Method

1. Heat oven to 175 degrees. Sift flour, baking powder and spices into a bowl, add sugar and mix.

2. In a jug mix butter, egg, milk and vanilla. Pour into dry mix (it will be thick) and stir until combined.

3. Make the crumble. Combine the ingredients and use fingers to flake/ mix until it resembles a crumble. This is much easier when the butter is cold!

4. Line a cake tin, pour in batter and smooth. Place the apricot halves on top (until its covered) and then pour the crumble over the top evenly.

5. Bake for 45-55 mins or until a knife comes out clean.

Serve with your favourite Appleby Farms flavour

See Instagram post

Nadia Lim's Mandarin Syrup cake

thanks to… Meg

Ingredients

Cake

mandarins 330-370g (3-6 whole mandarins, depending on size)

ground almonds 200g

sugar 1 cup

eggs 5

vanilla extract or essence 1 teaspoon

baking powder 1 teaspoon

Syrup

sugar ¼ cup

mandarin juice of 1

lime juice of 1

Method

Place whole mandarins in a large saucepan and cover with plenty of cold water. Cover with a lid and boil gently for about 1 hour (this softens the fruit and also gets rid of some of the bitter taste from the skins). Drain and allow mandarins to cool slightly.

Preheat oven to 180°C/355 Fahrenheit. Grease and line a 21cm round springform cake tin with baking paper.

Remove the stem of the mandarins, then cut in half and remove any pips. Place fruit (skin, pith, flesh and all) in a food processor or blender and blitz until smooth. Add all other cake ingredients and blitz until well combined.

Pour into prepared cake tin and bake for 1 hour or until a skewer inserted in the middle of the cake comes out clean. Cover cake with tinfoil halfway through cooking time to avoid the top browning too much.

Remove cake from oven and leave in the tin while you make the syrup.

Mix sugar, mandarin and lime juice together and pour over cake while warm. Allow cake to cool slightly before removing from tin.

Serve with your favourite Appleby Farms flavour

See Instagram post here

One-pot Chocolate Brownie

thanks to… Anna

Ingredients

170 grams Butter

1 3/4 Cups Sugar

1 1/2 teaspoons Vanilla

1/4 teaspoon Salt

3 Eggs

1 Cup Cocoa Powder

1/3 Cup Flour

Instructions

Preheat Oven to 175C (350F)

Line with baking paper or generously Spray with Cooking Spray a 20 or 25cm square cake or slice tin

In a large saucepan melt butter completely on a medium temperature

Remove from the heat and whisk or beat into the butter the sugar, vanilla and salt until creamy, approx. 1 minute - good arm work out if you use a whisk!

Add the eggs one and a time - whisking well in between until completely combined

Add the cocoa and flour and stir until just combined.

Pour into the prepared Pan

Bake for 25 minutes then test - may take up to 40 minutes(the deeper the brownie mix the longer it will take to cook)

The cake is cooked when moist crumbs stick to a skewer or it comes out moist but clean and it feels firm to the touch.

Remove from the oven and allow to cool in the tin

Once cooled carefully upturn it onto a rack or slice it from the tin - slice into squares, dust with icing sugar and serve!

Serve with your favourite Appleby Farms flavour

See Instagram post here

Jaffa Self-saucing Pudding

thanks to… Aleisha

Ingredients

125g self-raising flour

70g caster sugar

¼ cup cocoa

½ teaspoon baking powder

50g butter, melted

2 eggs, lightly beaten

Zest and juice of 1 orange

60ml milk

50g dark chocolate, chopped

Icing sugar

Choc – orange sauce

1 cup brown sugar

¼ cup cocoa

Zest and juice of 1 orange

Method

Preheat oven to 180C and greate a 1 litre baking dish

In a mixing bowl, combine the flour and sugar, then sift in the cocoa and baking powder

In a separate bowl combine the melted butter, eggs and orange zest and juice. Mix in the milk, the pour onto the dry ingredients and mix until smooth. Fold in the chocolate and pour into the prepared dish.

Make Choc-orange sauce (see below)

Pour the hot Choc-orange sauce over the batter. Place the dish in the oven and bake for 30 minutes or until springy. Dust with icing sugar and Appleby Farms ice cream

Choc-orange sauce

Place the sugar, cocoa, zest and juice in a heatproof jug; add 250ml of boiling water. Stir until the cocoa and sugar are dissolved.

Serve with your favourite Appleby Farms flavour

See Instagram post here

Welsh Cakes

thanks to… Asad

Having grown up in Cardiff, Wales (Caerdydd, Cymru), a lot of who I've become stems from my upbringing there. As a child you can take many things for granted because your interests naturally change over time, but after moving to New Zealand and growing up here, I realised how significant things became.

Welsh Cakes, being so unique and traditional to Wales, is one such thing that takes me back, often causing bouts of homesickness! I always describe these to those unfamiliar to them as being a cross between a biscuit and a cake, with a texture that's soft but firm and mildly sweet, with a hint of fruit and spice that's reminiscent of Christmas Fruit Mince Pies.

Here I combine the best of both of my home-grown worlds, Wales and New Zealand, with these Welsh Cakes and Appleby Farms - a delicious pairing and one that's perfect to cozy up to in front of the fire with a nice cuppa!

The mixture is easy to make but requires some patience as it is made in a pan, not an oven, so you need to regulate the heat frequently.

Ingredients

250g Self-Raising Flour

1.5 Tsp Mixed Spice

80g Caster Sugar

115g Unsalted Butter

115g Currants or Mixed Dried Fruit

1 Large Egg

Extra Butter (For Greasing Pan)

Splash of Milk (If Needed)

Method

Sift dry ingredients together, then rub in butter until mixture is crumbly.

Add currants/fruit and mix.

Beat egg and add to mixture, combining into a dough.

If too dry, add in a splash of milk.

Roll onto floured surface with a rolling pin to about 4-5mm in thickness.

Using a cookie cutter, cut into rounds and continue this until dough is used up.

Lightly grease a heavy pan using butter smeared onto a paper towel (easiest way to cover entire pan).

Heat pan over medium heat and cook for around 2-3 minutes each side, flipping a bit like a burger. Careful with heat though.

If they begin cooking too quickly, you'll need to adjust heat between low and medium constantly as dough needs to cool through.

They are ready to cool when they are lightly brown and firm.

Once cooled, sprinkle with caster sugar and serve with your favourite Appleby Farms flavour

See Instagram post here

Rustic Tamarillo Shortcake

thanks to… Kathy

Ingredients

8 large tamarillo

3 tablespoons caster sugar

125g butter, softened

¾ cup caster sugar

1 large free-range egg

2 ½ cups plain flour

2 tablespoons cornflour

1 teaspoon baking powder

icing sugar for sprinkling

Method

Preheat the oven to 180°C. Grease and line a 20cm cake tin with baking paper.

Make a cross at the pointed end of each tamarillo. Place in a heat proof bowl and pour over enough boiling water to cover tamarillo. Leave for 3-4 minutes, then drain and refresh with cold water. Remove core end, slip of the skin and discard. Slice each tamarillo into 5 slices, placing on a large plate as you go. Sprinkle over the 3 tablespoons caster sugar and set aside.

Beat the butter and sugar until light and fluffy, then beat in the egg. Sift in the flour, cornflour and baking powder and mix in. Form dough into a disc (during winter this dough can be used straightaway), then cut into half.

On a lightly floured bench, roll out (or you can press into tin), half of the dough and place into the base of the prepared tin. Keep each tamarillo loosely in its shape and place over the dough. Roll out remaining dough and place it on top. Press the sides down, then place in the oven to bake for 30 minutes until the shortcake is a light brown. Remove from the oven and allow to cool for a few minutes before removing from the tin.

To serve -

Sprinkle warm tamarillo shortcake with icing sugar and serve with your favourite Appleby Farms flavour

See Instagram post here

Chocolate Self-Saucing Pudding

thanks to… Jo

I paired my family favourite homemade indulgent self-saucing chocolate pudding with Applebyfarms boysenberry ice cream and it was divine!

Ingredients

1 cup Self Raising Flour
3 Tbsp cocoa powder
½ cup Soft Brown Sugar
60g softened butter
½ cup Milk
1/2 tsp vanilla essence
1 egg Sauce
¾ cup Soft brown sugar
2 Tbsp cocoa powder
1 ¼ cups boiling water

Method

Mix self raising flour, cocoa and brown sugar into a large bowl.

Whisk butter, milk and egg, then add to flour mixture. Whisk combined mixture until smooth. Pour chocolate pudding mixture into baking dish and smooth the top.

Sauce Combine soft brown sugar and cocoa, then sprinkle over the top of raw pudding mixture. Gently pour boiling water over the back of a large metal spoon covering pudding mixture. Bake at 180 degrees for 35 to 40 minutes. Topped with lots of raspberries

Serve with your favourite Appleby Farms flavour

See Instagram post here