sultana

Give your next crumble a dose of oats with this simple make-one freeze-one recipe

Oaty apple crumble

caster sugar

sultanasor raisins

soft light brown sugar

honey

pack butter

oats

plain flour

flaked almonds

cinnamon

Cook the apples with the caster sugar in a large pan, stirring occasionally – add a splash of water if they start to stick on the bottom. When just about tender and a bit saucy, stir in the sultanas or raisins and tip into 2 large ovenproof dishes.

Melt the brown sugar, honey and butter together in a large pan. Off the heat, stir in the oats, flour, almonds and cinnamon until sticky and crumbly. Divide over the apples. To bake straight away, heat oven to 180C/160C fan/gas 4 then bake for 40-50 mins until topping is golden and crisp. To freeze, wrap dishes well or freeze the fruit and crumble mixture in separate freezer bags if you don’t have spare baking dishes. To cook from frozen, cover with foil and bake at 180C/160C fan/gas 4 for 1½ hrs, then turn the oven up to 220C/200C fan/gas 8 and bake for a further 45 mins, removing the foil for the last 15 mins.

Try this delicious baked eccles apples recipe for a tasty sweet treat. Made with Jus-Rol puff pastry rounds. Serve up with coulis and ice cream.

Baked Eccles Apple

Jus-Rol™ Puff Pastry Rounds

apples

g soft dark brown sugar

g Sultanas

butter

egg egg wash)

To serve:

ice cream balls

Icing sugar

Raspberry coulis

Defrost the Jus-Rol Puff Pastry Rounds and roll out 4 of them so that they are approximately 5cm larger in diameter. Score the tops of the larger pastry rounds with opposing curves, crossing over the centre.

Peel the apples and remove the core. Mix the butter, sugar and sultanas and set aside. In the centre of the smaller pastry rounds place an apple and fill each with the sultana mixture.

Place the larger pastry tops over the apple and crimp the two pieces together with a pinch and a 180° twist, moving around the circle. Brush with egg yolk and bake for 18 minutes in the oven until golden, then turn oven down to 160°C and cook for a further 20 minutes.

To serve, draw a zigzag of coulis on the plate, sprinkle the pastry with icing sugar and arrange on the plate with the ice cream.

Pronounced ba-boor-tea, the national dish of South Africa is a delicious mixture of curried meat and fruit with a creamy golden topping, not dissimilar to moussaka

Bobotie

white bread

onions, chopped

garlic cloves, crushed

1kg packet lean minced beef

tbsp Madras curry paste

herbs

cloves

allspice berries

tbsp peach or mango chutney

tbsp sultana

bay leaves

full-cream milk

eggs

Heat oven to 180C/fan 160C/gas 4. Pour cold water over the bread and set aside to soak.

Meanwhile, fry the onions in the butter, stirring regularly for 10 mins until they are soft and starting to colour. Add the garlic and beef and stir well, crushing the mince into fine grains until it changes colour. Stir in the curry paste, herbs, spices, chutney, sultanas and 2 of the bay leaves with 1 tsp salt and plenty of ground black pepper.

Cover and simmer for 10 mins. Squeeze the water from the bread, then beat into the meat mixture until well blended. Tip into an oval ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead.

For the topping, beat the milk and eggs with seasoning, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.

We tested three versions from three cookbooks, and combined them to create our ultimate recipe.

Hot cross buns recipe

gm currants

gm sultanas

orange

ml Pedro Ximénez

gm orange

milk

yeast

470 gm strong baker's flour

nutmeg

¾ tsp ground allspice

½ tsp ground cloves

60 gm light brown sugar

60 gm softened unsalted butter,

sunflower oil

150 gm (⅔ cup) caster sugar

Scraped seeds from ½ vanilla bean

Combine currants and sultanas in a bowl with orange juice and Pedro Ximénez, then cover and soak overnight. Stir through candied peel and set aside.

Warm half the milk in a saucepan over low heat until just lukewarm, then combine with yeast in a bowl and stir to combine.

Place 420gm flour, combined spices (reserve 1/4 tsp spice mixture), sugar, egg, yeast mixture, remaining milk and ¾ tsp salt in an electric mixer fitted with the dough hook and mix
on low speed until combined (5 minutes). Add butter, zest and oil and mix until combined. Drain soaked fruit (reserve liquid). Stir fruit through dough just until incorporated. Place dough in a bowl lightly greased with butter. Cover and set aside to prove until dough has doubled in size (2 hours).

Line a baking tray with baking paper. Knock back dough, divide into 12 pieces, then roll each into a smooth ball, dusting with a little flour if needed to prevent dough sticking (do not add too much as dough will become tough). Place buns on tray in even rows, leaving a 2cm gap. Set aside to prove until doubled in size (30-40 minutes).

Preheat oven to 180°C. Combine remaining flour and reserved spice mixture in a small bowl with 40ml water and mix to a paste. Transfer paste to a piping bag, snip the end and pipe crosses over buns. Bake until golden and cooked
through (25-30 minutes).

For glaze, combine ingredients and 1-2 tbsp reserved fruit liquid in a saucepan over low heat, stirring until sugar dissolves and a syrup forms (2-3 minutes). While buns are hot, brush syrup over liberally, then set aside to cool slightly. Serve hot cross buns warm or at room temperature.

Sara Buenfeld’s delicious spicy rice is perfect served with your favourite curry

Spicy Indian rice

American long grain rice

onions, sliced

turmeric

cardamom pods

cumin seeds

cashew nuts

Fry the onions in the sunflower oil in a large frying pan for 10-12 minutes until golden.

Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Add turmeric and the cinnamon stick to the water. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water

Stir the crushed seeds of the cardamom pods into the onions with the cumin seeds and fry briefly.

Toss in a large handful of sultanas and roasted cashew nuts, then the hot drained rice. This is great with curry and will also give an exotic edge to grilled meat or fish.

Like carrot cake? Then try using up your leftover pumpkin in this clever traybake for Halloween

Halloween pumpkin cake

self-raising flour

light muscovado sugar

tsp mixed spice

tsp bicarbonate of soda

sultanas

salt

eggs, beaten

butter, melted

orange juice

(peeled weight) pumpkin

pack soft cheese

butter, softened

icing sugar, sifted

orange and juice of half

Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.

To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.

If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls. If you’re making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge.

This chutney recipe is a great way of using up a glut of garden tomatoes, making them last all year

Green tomato chutney

2½ kg green tomatoes

onion

cooking apples

1.14l jar spiced pickling vinegar

Slice the tomatoes (you can skin them if you want, but it's not necessary). Finely chop the onions. Layer both in a large bowl with the salt. Leave overnight.

The next day, chop the sultanas using a large, sharp knife, then peel, core and chop the apples. Put the sugar and vinegar into a large pan and bring to the boil, stirring to dissolve the sugar. Add the sultanas and apples and simmer for 10 mins. Strain the tomatoes and onions in a colander (but don’t rinse), then tip into the pan and return to the boil.

Simmer for about 1 hr, stirring occasionally until the mixture is thick and pulpy. Transfer to warmed jars (see tips, below) and cover with lids.

This is a moist and buttery sultana cake adapted from a very old family recipe. My family are not into heavy fruit cakes. However they love this cake and it is welcome at any time in our house, especially at Christmas rather than a more traditional fruit Christmas cake.

Sultana Cake

sugar

tbs cornflour

water

flour

tsp baking powder

vanilla essence

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6030889013001&=domain=br

5348771529001-6030889013001

Cut a slice of this fruit cake for afternoon tea - go on - you deserve it!

Cherry sultana cake

butter, at room temperature, cubed

(2 cups) sultanas

(1/2 cup, firmly packed) brown sugar

52.80 gm orange marmalade

milliliters (1/4 cup) rum

(3/4 cup) plain flour

(1/4 cup) self-raising flour

(1 cup) red glace cherries, quartered

eggs, lightly whisked

Nothing soothes the soul more than a bit of home baking, says Silvia Colloca.

Silvia Colloca's healthy dairy-free pear, sultana and olive oil cake

brown sugar

olive oil

1⁄2 tsp ground cloves

vanilla bean

self-raising flour, sifted

almond meal

almond milk

raisins,

bosc

cinnamon sugar,

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977456928001&=domain=del

Top 10 sultana recipes from across the web

The most viewed sultana recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Oaty apple crumble

Baked Eccles Apple

Bobotie

Hot cross buns recipe

Spicy Indian rice

Halloween pumpkin cake

Green tomato chutney

Sultana Cake

Cherry sultana cake

Silvia Colloca's healthy dairy-free...

Top 10 sultana recipes from across the web

The most viewed sultana recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Oaty apple crumble

Baked Eccles Apple

Bobotie

Hot cross buns recipe

Spicy Indian rice

Halloween pumpkin cake

Green tomato chutney

Sultana Cake

Cherry sultana cake

Silvia Colloca's healthy dairy-free...

The most viewed sultana recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine