October 30, 2023 / Lyn Jones / 0 Comments
Looks wonderful. Serves 8
200g butter, split in halves
2 Granny Smith apples: peeled, cored & thinly sliced
1/3c each of walnut pieces and brown sugar
470g Green’s Golden Buttercake Mix (makes cake 476 mg sodium)
2 eggs
150 ml milk
grated rind 1 lemon (opt)
1 tsp each of Vanilla and ground Cinnamon
500 ml Vanilla Custard (pre-made)
Preheat oven to 180 degrees C (170 FF?). Grease & line 23 cm round cake tin.
In a medium saucepan melt 100g (ie half) the butter on low, stirring frequently.
Remove from heat and stir in brown sugar, walnuts and raw apples.
Gently mix until apples are well coated. Place into base of prepared tin.
Using electric beaters, beat cake mix, eggs, milk, lemon rind, cinnamon, vanilla
& remaining butter in a large bowl for 2-3 mins or until smooth and creamy.
Gently spoon batter over the apples. Tap the tin on the bench to remove any air bubbles.
Bake for 55-60 mins or until cooked when tested with a skewer. Allow to stand in tin before turning out onto a serving plate. Serve warm or cold with custard.
October 30, 2023 / Lyn Jones / 0 Comments
Topped with chopped walnuts, this delicious dessert is sure to go down a treat! Serves 12
Ingredients
- 3¼ cups (485g) plain flour
- ⅓ cup (75g) caster sugar
- 1 sachet (7g/2 tsp) dried yeast
- ½ tsp salt
- 100g butter, softened
- 1 egg
- 1 cup (250ml) milk, warmed
- 1 cup (220g) brown sugar
- 100g butter, extra, melted
- 2 tsp ground cinnamon
- ½ cup (55g) walnuts, coarsely chopped
- 1 Granny Smith apple: peeled, cored, finely chopped
Maple caramel sauce
- ½ cup (125ml) brown sugar
- ½ cup (125ml) maple syrup
- 100g butter, chopped
-
Method
-
Step 1
Combine the flour, caster sugar, yeast & salt in a large bowl. Add butter, use fingertips to rub into the flour mixture until resembling breadcrumbs. Whisk egg & milk in a jug. Add to flour mixture & stir to combine. Turn onto a lightly floured surface, knead 10 mins or until smooth and elastic. Place in a greased bowl. Cover. Set aside for 1 hour to rise.
-
Step 2
Place ¾ cup (165g) of the brown sugar in a small bowl. Stir in the extra butter & cinnamon.
-
Step 3
Preheat oven to 180°C. Grease a 25cm (top measurement) ring or bundt pan. Sprinkle with half the walnuts.
-
Step 4
Punch down the dough. Turn onto a lightly floured surface &d knead until smooth. Divide dough into 3 portions. Roll out 1 dough portion to a 20cm x 30cm rectangle. Spread one-third of the cinnamon mixture evenly over the dough. Sprinkle with one-quarter of the apple. Starting from 1 long edge, roll up dough to enclose filling. Cut crossways into 12 portions.
-
Step 5
Repeat with remaining dough, remaining cinnamon mixture & two-thirds of remaining apple. Arrange 12 of the portions, cut-side down, over prepared pan. Sprinkle with half the remaining walnuts & sugar and the remaining apple. Top with half the remaining portions, cut-side out, and the remaining walnuts and sugar. Finish with remaining 12 portions, cut-side down. Set aside for 15 mins to rise.
-
Step 6
Bake for 40-45 mins or until golden brown and cooked through. Set aside in the pan for 5 mins to cool before turning on a serving plate.
-
Step 7
Meanwhile, make the maple caramel sauce: combining sugar, maple syrup, butter & cream in a saucepan over medium heat. Cook, stirring, for 5 mins or til sauce boils and thickens.
-
Step 8
Pour half the hot maple caramel sauce over the hot monkey bread. Serve warm or at room temperature with remaining maple caramel sauce.