chicken-and-egg - page 39

Chicken & Egg. Welfare and Food Together.
For the apples:
Melt the 30g butter in a pan, add the apples
and soften over a medium heat for about 10
minutes, then add the sugar, turn up the heat
and let the apples caramelise slightly, stirring
occasionally and watching them like a hawk.
Spread the apples over the base of the tin.
For the blondie:
Melt the butter and then allow it to brown a
little, keeping a close eye so that it doesn’t burn.
Tip into a mixing bowl and allow to cool slightly.
Roughly chop the pecans or walnuts and
toast on a baking tray in the oven for 10 – 15
Add the sugars to the butter in the bowl and
beat in with a hand mixer or wooden spoon.
Add in the eggs and vanilla and beat. Gently
stir in the flour, baking powder and toasted nuts
– don’t over mix.
Spread the mixture over the apples, sprinkle
over a little sea salt and bake for around 20
minutes. Don’t forget, you want them to be a
little bit gooey so keep an eye on them.
Delicious served warm or allow to cool in
the tin.
Caramelised apple blondie
Makes approx 12
Apple base
500g eating apples, peeled, cored
and cut into chunks
30g butter
30g caster sugar
150g unsalted butter
60g pecans or walnuts
150g light soft brown sugar
50g demerara sugar
2 free range eggs
1 tsp vanilla extract
200g plain flour
1 tsp baking powder
sea salt flakes for sprinkling over
the top
Butter a baking tin, approx 20 x 20
x 5cm
Preheat oven to 180°C (160°C fan)
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