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
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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.

The cream of the crop

Autumn’s here – the season of mists and mellow fruitfulness…

So what could be more appropriate for next weekend’s guest to be talking about than something a little bit fruity?

Sue Jackson, otherwise known as Sue The Cook, will be joining June in the second hour of Girls Around Town to share another of her favourite recipes. And with Radio Newark just a short drive away from the home of the world-famous Bramley Apple, the tasty treat in question just has to be an apple pie, doesn’t it?

On the phone to the studio shortly after 11.20am, Sue will have news too of the re-opening of her Magnolia Tree Cookery School here in the centre of town.

Tune in to 107.8FM or listen online from 10am to 12 noon next  Sunday morning to find out more, make sure you have a pen and paper nearby to jot down the recipe or watch this space for a copy you can download shortly after the show.

And if like June you’re not quite sure what the difference is between an apple pie and an apple tart, Sue will be explaining that too!

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
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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!