Open Apple Pie
Ingredients (serves 6):
Base: 450g shortcrust pastry mix
Filling: 500g Bramley apples, peeled, cored and chopped
1 pinch ground cloves
5ml teaspoon ground cinnamon
1 pinch freshly grated nutmeg
50g raisins
70g caster sugar
Top: 1 medium size egg, beaten
20g caster sugar
Method:
1. Pre-heat the Halogen Oven to 200ºC (400ºF).
2. For the pastry base: make up the pastry as per the pack instructions, use ¾ to line a 23cm pie dish.
Cut the remaining rolled pastry into strips 1cm wide.
3. For the filling: Combine together all the filling ingredients and pile into the pastry-lined pie dish.
4. To top: Top with the pastry strips to form a lattice. Glaze with a little of the egg and sprinkle sugar
over the top.
5. Cook for 25 – 35 minutes in the Halogen Oven.
6. Serve immediately with ice cream or cream.
Classic English Fruit Cake
Ingredients (serves 10):
170g unsalted butter
170g light brown sugar
4 medium sized eggs
100ml apple juice
170g sultanas
170g raisins
170g currants
250g plain flour
55g ground almonds
2 x 15ml tablespoons black treacle
1 x 5ml teaspoon mixed spice
½ x 5ml teaspoon grated nutmeg
½ x 5ml teaspoon freshly ground cinnamon
1 x 15ml table spoon bicarbonate of soda
55g toasted flaked almonds, chopped
255g mixed dried fruit, chopped
30g glacé cherries, halved
2 – 3 x 15ml tablespoons sherry
Method:
1. Pre-heat the Halogen Oven to 140ºC (290ºF).
2. Whisk the butter and sugar together until light and fluffy.
3. Beat the eggs and add to the butter, a little at a time, beating well between each addition.
4. Stir in the treacle.
