Enjoy an indulgent afternoon tea with friends!
P64: APPLE & WALNUT LOAF WITH A SPICED ORANGE GLAZE P65: STICKY HONEY GINGERBREAD P65: VICTORIA BLACKBERRY BROWNIES P66: MARSHMALLOW SALTED CARAMEL BITES P67: CHOCOLATE, WALNUT & CRANBERRY LOAF P67: CHRISTMAS SCONES P68: JAFFA CAKES P68: PISTACHIO & GOJI BERRY GLUTEN-FREE TREACLE SQUARES P69: GINGERBREAD TRAYBAKE CAKE P69: MINI SHORTBREAD MINCE PIES P70: EASY CINNAMON ICED BUNS P71: CHOCOLATE GINGER TRUFFLES P71: CHRISTMAS BRANDY TRUFFLES
Apple & walnut loaf with a spiced orange glaze
SERVES 8-10
For the dry ingredients 130g (4½oz) plain flour 70g (2¾oz) wholemeal flour 200g (7oz) granulated sugar ½tsp bicarbonate of soda ½tsp baking powder ½tsp ground cinnamon ½tsp mixed spice ¼tsp salt
For the wet ingredients 120ml (4fl oz) neutral vegetable oil 2 large free-range eggs, at room temperature 120ml (4fl oz) whole or nondairy milk 1tsp vanilla extract or paste Grated zest of 1 orange 2 Jazz™ Apples, cored and coarsely chopped 50g (1¾oz) walnuts, chopped
For the glaze
120g (4½oz) icing sugar 2tbsp orange juice A few pinches of mixed spice
1 Preheat the oven to 160°C/Gas Mark 3 and grease a 20x7cm (8x3in) loaf cake tin. Place a long piece of parchment paper to cover the bottom and the two shorter sides of the tin, leaving the longer sides unlined. Make sure the parchment paper is long enough to fold slightly over the top of the tin, so you can use these ends to lift out the loaf once baked.
2 In a large bowl, combine the dry ingredients, mixing together well, then make a well in the middle for the wet ingredients.
3 Into the bowl, add the oil, eggs, milk, vanilla and orange zest. Stir together until completely incorporated, then fold in the apples and walnuts.
4 Transfer the mixture to the loaf tin and bake on the middle rack of the oven for about one hour 20 minutes, or until a toothpick comes out clean.
5 Remove the loaf from the oven and cool for 15-20 minutes before removing from the tin. To do this, run a knife or small spatula carefully around the edges of the tin to loosen the loaf. Allow the loaf to cool completely on a cooling rack.
6 Once ready to serve, prepare the glaze by whisking together the icing sugar, orange juice and mixed spice until smooth and creamy. Drizzle over the loaf and allow to set for a few minutes before slicing the loaf and serving.
Sticky honey gingerbread
SERVES 6
For the batter
A little oil, for greasing 100g (4oz) Rowse Greek Honey 50g (2oz) caster sugar 50g (2oz) butter Grated rind of ½ a small orange and ½ a small lemon 125g (4½oz) self
