As nice as pie!

If you were listening to the show earlier today, you’ll no doubt have heard Sue Jackson sharing the recipe for this appropriately autumnal dessert…

Not just an apple pie but a Bramley apple pie no less – every bit as appropriate given that the home of the world-famous fruit is right here in Nottinghamshire!

Next time you fancy a sweet treat, why not give this one a try?

Apple Pie

  • Servings: Makes 6 servings
  • Difficulty: easy
  • Print


Ingredients (for a 24cm / 9½” pie plate)

Shortcrust Pastry

  • 220g plain flour
  • 110g butter or margarine (cold from the fridge)
  • Pinch of salt
  • 2-3 tablespoons of cold water

Filling

  • 700g Bramley apples
  • 2 tablespoons of water
  • 50g sugar
  • ½ teaspoon cinnamon (optional)
  • 1 egg, beaten, and a little sugar for dusting on the top

Method

  1. Place the flour and salt in a bowl and add the fat which has been cut up into small pieces.
  2. Rub the fat into the flour using your fingertips – be as light and quick as you can so the mixture does not get warm. If you have a food processor, you can use that.
  3. When the mixture resembles breadcrumbs, add 2 tablespoons of the water and stir with a knife to bring it together. Add more water if you need to but be as sparing as you can. If using a food processor, use the pulse function.
  4. Wrap the pastry in cling film and place in the fridge to rest for at least 20 minutes.
  5. Peel and dice the apples and place in a pan over a medium heat with the sugar, water and cinnamon (if using). Cook gently for a few minutes until the cubes begin to break down but not go to a mush. Place in a bowl to cool.
  6. Preheat the oven to Gas mark 6, 200°C or 400°F.
  7. Lightly dust your worktop and rolling pin with flour and, using half of the pastry, roll out a circle until it measures slightly larger than your plate. Place on the pie plate and then roll out the remaining half until it too is slightly larger than the plate.
  8. Place your cooled filling in the centre of the plate and brush around the edge with beaten egg. Place the rest of the pastry on the top and press all the way around to seal top and bottom together.
  9. Cut away the excess pastry from the edge and using your fingers create a fluted edge.
  10. You can use the offcuts of pastry to make leaves, letters or flowers to decorate the top if you wish.
  11. Brush all over with the beaten egg and dust a little sugar all over.
  12. Bake in the centre of the oven for approximately 30 minutes.

Time for a sweet treat

If you were listening to the show earlier today, you’ll have heard Sue Jackson – now known as Sue The Cook – sharing the recipe for this sweet and simple dessert with June

What’s not to like about Chocolate Mousse, especially one with just five ingredients that takes only a few minutes to prepare, even though you’ll need the patience of a saint to wait for it to chill in the fridge?!

Whether it’s a sweet treat for the family or the perfect finishing touch to a meal with friends, here’s the recipe for you all to enjoy your own Chocolate Moment

Easy Chocolate Mousse

  • Servings: Makes 6 servings
  • Difficulty: easy
  • Print

Based on a recipe by James Martin


Ingredients

  • 200g dark chocolate broken into pieces
  • 3 large eggs, separated
  • 50g caster sugar
  • 120ml water
  • Cream to serve (if required)

Directions

  1. Place the chocolate and water in a bowl over a pan of simmering water, making sure the water in the pan doesn’t touch the bowl. Stir as the chocolate melts to combine the ingredients.
  2. When the chocolate is melted, remove the bowl from the pan and leave to cool slightly,
  3. Place the egg whites in a CLEAN large bowl with the sugar and whip until you have reached stiff peak stage.
  4. Stir the egg yolks into the cooled chocolate – you will see it thicken slightly.
  5. Fold the chocolate mixture into the egg white gently with a metal spoon.
  6. Pour into serving dishes and leave to set in the fridge for at least 2 hours.
  7. Serve with lightly whipped cream, your favourite soft fruit or anything else you fancy!

The sweet spot

If you’ve been listening to Girls Around Town since the early days, you may remember one particular feature that used to be on the show quite regularly…

Well, next weekend it’s back, courtesy of former GAT presenter Sue Jackson, now known as Sue The Cook, who’ll be joining June to share the recipe for one of her favourite desserts.

Make sure you’re listening in from 11.20am when The Chocolate Moment makes a welcome return!

Unfortunately Sue will only be at the other end of the phone, ringing in to the studio, so she won’t be treating June to a taste of this one.

But with just five ingredients and barely any prep time, what’s to stop June rushing home after the show to whip up her own Chocolate Mousse?

Based on a recipe by celebrity chef James Martin. the hardest part about it will be leaving it in the fridge for at least two hours before tucking in.

You know what they say though – good things come to those who wait!

And if you want to try it for yourself, you won’t even need to make a note of the ingredients and method while you’re listening in. Just check back here or on Facebook after the show and the recipe will be waiting for you…

Tune in to 107.8FM or listen online between 10am and 12 noon next Sunday for all the usual good music, chat and more that makes Girls Around Town the sweet spot of the week on Radio Newark!