Apples! Cosy recipes for autumn

Autumn is upon us, which means that here at the Trust our orchards are bursting with ripe fruit. Our orchards are home to many apple varieties: as well as popular and well-known names, we also grow hundreds of heritage types from both home and abroad.

Some of our places with orchards include:

• Pitmedden Garden
• Priorwood Garden
• Brodie Castle
• The Hill House

Read more: A-peel-ing orchards at the Trust

And even more of our places have walled gardens with apple trees. You’ll often find a variety of fresh produce from the garden in our shops, so keep an eye out for apples this autumn which you can use to create one of our three tasty recipes, from a cakey pudding to a cocktail!

Eve’s pudding

Ingredients:

• Cooking apples, enough to ¾ fill a pie dish
• 2 tablespoons of sugar
• 50g caster sugar
• 50g margarine or butter
• 100g self-raising flour
• 1 egg beaten with 2 tablespoons of milk

Method:

Peel, core and slice the apples, and put into a pan with 2 tablespoons of water and the sugar. Cook gently until the apples are softened slightly but not mushy. Place the apples in the pie dish.

In a bowl, cream together the butter and sugar until light and fluffy. Stir in the beaten egg and flour alternately a little at a time. Mix thoroughly.

Spoon the sponge mixture onto the top of the stewed apples.

Bake at 170°C, Gas Mark 4 for about 40 minutes.

Apple and cinnamon scones

Ingredients:

• 2 cooking apples, cut into small pieces
• 450g self-raising flour
• 50g caster sugar
• ½ teaspoon cinnamon
• 100g butter or margarine
• 1 beaten egg
• 125ml milk

Method:

Combine all the dry ingredients in a bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Add the chopped apples and mix well.

Add the egg and two-thirds of the milk. Mix together until a soft dough if formed, adding more milk if the mixture is too dry.

Place the dough on a floured surface and roll out until 3cm thick. Use a 6cm cutter to cut out your scones. Bring the trimmings together, roll out and cut. Repeat until all the mixture is used.

Place scones on a baking tray and brush the tops with the remaining milk. Bake for 15–18 minutes at 180°C, Gas Mark 4.

Spiced apple crumble cocktail

(Serves 2)

Ingredients:

For the main cocktail

• 35ml apple juice (or Apple Schnapps/Liqueur)
• 2-3tbsp fresh apple puree (blend fresh apples for this)
• 80ml bourbon or spiced rum
• 10ml Amaretto
• 10ml sugar syrup
• 5ml lemon juice
• Pinch of cloves and cinnamon
• Ice

For the custard top

• 150ml double cream
• 15ml vanilla essence
• 100g crushed amoretti, Biscoff or digestive biscuits

Method:

In a small pan, combine the custard top ingredients and simmer gently for 5 minutes. Set aside to infuse and cool, then strain into a pouring jug.

Combine the main cocktail ingredients in a shaker (or large jug), and mix or stir vigorously.

Strain the cocktail mix into a cocktail glass or heavy tumbler. Slowly pour the cream over the back of a spoon to float on the cocktail mix. Decorate with finely crushed biscuits and a sprinkle of cinnamon.

Try more tasty Trust recipes inspired by our places and people!

Mairi Sawyer’s chocolate cake

Creamy pumpkin & lentil soup

Great bakes from around the Trust