insideKENT Magazine Issue 32 - November 2014 | Page 55

FOOD+DRINK

An apple a day…
Does pie count as your ‘apple a day’? We think it should, especially as it’s nearing Christmas
and all. Take advantage of this beautiful, seasonal fruit and try one of our favourite recipes.

Apple & Blackcurrant Jam
Makes 4 x 450g jars
Preparation time: 20 minutes
Cooking time: 25 minutes
Ingredients
• 500g blackcurrants, fresh or frozen thawed
• 500g Bramley cooking apples
• 2 tbsp cassis
• 1 x 1kg pack preserving sugar
You will also need:
• 4 x 450g (1lb) jam jars with lids and 4 waxed discs

Apple and Pear Crumble Cake
Servings: 12-16
Preparation time: 15 minutes
Cooking time: 40 minutes
Ingredients
Filling
• 150g Stork block
• 225g caster sugar
• Zest of 1 lemon
• 2 medium eggs, beaten
• 2 tbsp milk
• 225g self-raising flour
• 85g sultanas
• 225g eating apples and/or pears, peeled, cored and sliced

Method
1. Peel, core and chop the apples into small chunks and place the fruit in
a large preserving pan (or a very large saucepan).
2. Add the blackcurrants and cassis along with 2 tablespoons of water and
cook over a low heat for 10-15 minutes until the apples and blackcurrants
have reduced to a soft pulp. Add a little more water if the fruit sticks to
the base of the pan.
3. Add the sugar and stir over a low heat until it is completely dissolved.
Raise the heat and bring to the boil.
4. Cook the jam at a rapid boil, stirring occasionally to prevent the jam
burning on the bottom of the pan.
5. The jam should take 5-7 minutes to reach setting point – to test when
it is ready spoon a small amount of jam onto a cold saucer.
6. Leave for 1 minute and then, using the tip of your finger, push the jam
and if it wrinkles then setting point has been reached. If it isn't quite ready,
continue to boil the jam and test 2 minutes later.
7. Towards the end of the cooking time, sterilise the jars. Preheat the oven
to 120°C/110°C fan/Gas Mark 1/2. Wash and dry the jars, place them
on a baking tray and heat in the oven for 10 minutes.
8. Pour the jam into the hot jars, add a waxed disc to each one and seal
with a lid.
9. When the jam is cold, it’s ready to eat!

Crumble
• 100g plain flour
• 75g Stork block
• 75g demerara sugar
• 1 tsp ground cinnamon
Method
1. Cream Stork, sugar and lemon zest until light and fluffy.
2. Add eggs to creamed mixture one at a time and beat well. Stir in milk
and fold in flour and sultanas.
3. Spo