Dorset apple cake

Dorset apple cake
I’ve had some Bramley apples lying around for a while – I’d bought some to make mincemeat with, but Asda delivered way more than I needed due to their weird substitution rules. I recently acquired a fancy tarte tatin dish thanks to the folks at my old place of work, but I reluctantly decided that I couldn’t very well make a 30 cm tarte tatin just for myself and still keep to a post-Christmas sensible eating regime. Instead, I made this Dorset apple cake.

It’s a delightfully simple recipe (by Edd Kimber of GBBO fame) and contains raisins and cinnamon as well as the apple, making for some lovely flavours. You can serve the cake warm from the oven with custard or ice cream, or have it cold at teatime – it’s equally delicious either way.

Dorset apple cake
The only trouble I had with the cake was (as always) the baking time. Perhaps I didn’t cut the apple into small enough chunks, but my Dorset apple cake took well over an hour to properly cook through, as opposed to 30-40 minutes! Still, it meant that the house smelled rather deliciously of cooking apples for quite a while, which was very pleasant.

The cake was a little fragile while still warm, so if you make this do be careful when releasing it from the tin and slicing it up. It does become slightly sturdier when it’s completely cool, though.

Dorset apple cake
I made the cake yesterday and have so far had it warm with custard and cold on its own. I have one (big) slice left after distributing the rest to my mum, which I’m going to try warm with ice cream in the interests of trying all possible combinations so I can decide which is best. The things I do for this blog! :o)

The recipe

Can be found on the BBC Good Food website here. I used raisins instead of sultanas.


Mincemeat flapjacks

Mincemeat flapjacks
Happy new year to you all! Up until yesterday I hadn’t baked since I made my final batch of mince pies for 2014 on Christmas Eve, but I still had some mincemeat left over, so I decided to make these mincemeat flapjacks to use up the last of it.

If you’re well and truly sick of mincemeat by now, this probably isn’t the recipe for you. However, I have to say these flapjacks aren’t particularly Christmas-y, despite the mincemeat. I think it’s the oats that dilute the festive flavours somewhat, which is perhaps wise in early January.

Mincemeat flapjacks
I found this recipe, which I followed to a certain degree, but I adjusted the quantities to suit what I had (see my recipe below). The flapjacks were a doddle to make (like most flapjacks!) so I imagine this would be a nice recipe to follow with the kids, if you have any who are partial to baking!

If you’re on a January diet, each flapjack is only 174 calories, so they won’t derail you too much…

Mincemeat flapjacks
The recipe

Makes 16

  • 200g mincemeat
  • 100g unsalted butter
  • 4 tbsp golden syrup
  • 300g porridge oats
  • 50g glace cherries, halved


  1. Pre-heat the oven to 180C/gas mark 4. Line a 20cm x 20cm square tun with baking paper.
  2. Place the mincemeat, butter and syrup in a saucepan and melt gently over a low heat, stirring occasionally.
  3. Stir in the oats, making sure that they’re well coated, then stir in the cherries.
  4. Transfer the mixture to the tin and press it down with a spatula, making sure the mix gets into the corners is and is level on top.
  5. Bake for 25 minutes or until the oats start to brown around the edges.
  6. Remove from the oven and leave to completely cool in the tin, then slice into 16 squares.