Easy apple fruit cutlet

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Easy apple fruit cutlet

constituents
3 eggs, beaten
tbsp black treacle
200g tone- raising flour
200g adulation, softened plus redundant for greasing
200g dark muscovado sugar
2 tsp mixed spice
1 tsp baking greasepaint
2 eating apples, grated( approx 100g each)
300g mixed sultanas and raisins

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system
Heat Roaster to 180C/ addict 160C/ gas 4. Adulation and line the bottom of a deep, round 20 cm cutlet drum with greaseproof paper. Beat the first seven constituents together in a large coliseum( electric hand- beaters are stylish for this), until pale and thick. Using a large essence ladle, gently fold in the fruit until unevenly combined.
ladle the batter into the drum and singe for 50 mins- 1 hr or until the cutlet is dark golden, springy to the touch and has shrunk down from the drum slightly. A skewer fitted into the centre will come out clean when it’s ready. Cool fully before decorating. Will keep, wrapped in an watertight vessel or iced, for over to a week, or can be firmed un-iced for over to a month – defrost completely before decorating.

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