Woman_and_Home_Feel_Good_Food_-_October_2019

Ournew

carrotcake

We’vetweakedouroriginalrecipe

byusingspeltflour,whichaddsa

nutty flavour, and less sugar.

Serves10-12 • Ready in 1 hour, plus

cooling

225gplainflour

225gspeltflour

1tbspbicarbonateofsoda

2tbspgroundcinnamon

250gunrefinedcastersugar

300mlsunfloweroil

4 largefree-rangeeggs, beaten

1tbspvanillaextract

100gwalnuts,chopped, plus extra

todecorate

100gdesiccatedcoconut

100gsultanas

425gcanchoppedpineapple,

drainedthenpuréedormashed

300gcarrots,finely grated

forthefrosting:

280gfull-fatcreamcheese (see tip)

100gbutter,softened

100gicingsugar,sifted

2tsplemonjuice

coconutflakes,to decorate

youwillneed

3 x 20cmsandwichtins,oiled;

bases lined with parchment

1 Heattheovento180C/Gas4.Sift

allthedryingredientsintoa large

bowl.Thenmixin thesugar.Addthe

oil,eggsandvanilla.Mixwell,then

addalltheotheringredients.Divide

themixturebetweenthetinsand

bakefor 30 mins.Leavetocool.

2 Tomakethefrosting,put½the

creamcheesewiththebutterand

icingsugarintoa largebowland

whisk.Thenwhiskin theremaining

creamcheeseandlemonjuice.

3 Spread1 cakewitha thinlayer

offrosting.Repeatwiththeother 2

cakesthenspreadtherestofthe

frostingoverthetop.Decoratewith

walnuthalvesandcoconutflakes.

Perserving:Cals867-722,Fat53-

44g, Sat fat 20-16g, Carbs 83-69g

Blackberryand

pearcobbler

Twodelicioustastesofautumnin
onequickandeasypud.Servewarm
with custard, cream or ice cream.

Serves 5 • Ready in 1 hr

2 pears,peeled,cored and sliced
500gblackberries
60ggoldencastersugar
1 leveltbspcornflour
½tspmixedspice
forthecobbler:
150gself-raisingflour
60gbutter,chilled
100ggoldencastersugar
100mlbuttermilk
1 leveltbsp golden granulated
sugar
youwillneed:
1.25ltr ovenproof dish, buttered

1 Heattheovento200C/Gas6.
Putthepreparedpearsand
blackberriesintothedish.Sprinkle
withthesugar,cornflourandmixed
spice,andgentlymixtogether.
Transfertothebuttereddish.
2 Forthecobbler,puttheflour
intoa foodprocessorwithsmall
chunksofbutterandpulsefora
fewsecondstoformcrumbs.Add
thecastersugarandbuttermilkand
whizzbrieflytomakea softdough.
3 Pulloffclumpsofthedoughand
putthemonthefruit,butdon’t
covercompletely.Sprinklewith
granulatedsugarandbakefor
35-40minsuntilthefruitis tender.
Perserving:Cals416, Fat 11g, Sat
fat 6g, Carbs 76g

Apple,plum

andblackberry

meringue

Thisdeliciousandwarming

dessertmakesuseofperfectly

in-seasonfruitandis great as

a dinner party dessert.

Serves 6 • Ready in 35 mins

450gBramley apples, cored and

sliced

450gplums,stonedand quartered

450gblackberries

300gcastersugar

a shotglassofChambordBlack

RaspberryLiqueur (optional)

3 eggwhites

1tspwhitevinegar

youwillneed:

23cm ovenproof dish

1 Heattheovento180C/Gas4.

Puttheapples,plums,blackberries,

and110gofthesugarina largepan

overa mediumheat.Cookfor 10

minsoruntilthefruitstarttosoften.

MixintheChambord, if using. Put

intoa largedish.

2 Beattheeggwhitesinthebowl

ofanelectricmixer,untilstiffpeaks

form.Graduallyaddtheremaining

sugarandthevinegar.Beatuntilthe

mixtureis thickandglossy.Spoon

themixtureoverthefruitandbake

for 10 minsoruntilthemeringue is

a lightgoldencolour.

Perserving:Cals280, Fat 0g, Sat

fat 0g, Carbs 64g