A REAL TREAT FOR BONFIRE NIGHT
Bonfire night will be here soon and our ‘Mistress of the Bake’, Alison, has come up with a scrumptious treat for family and friends to enjoy. ‘Caramel Apple Tray Bake’ is so simple to make, but tastes delicious too.
It makes use of the glut of apples around at the moment, whether they’re picked straight from the tree of bought at your favourite supermarket they will simply soak up the fantastic caramel on top of the bake.
I always imagined that making caramel should be left to an expert, but Alison makes it look so simple. The finished bake is irresistible and tastes good eaten warm with cream, ice cream or custard or let it cool and cut into slices to enjoy round the bonfire. Either way the caramel is the star of the show!
Here is the recipe, but you can see Alison on Facebook or youtube, https://www.youtube.com/edit?o=U&video_id=-jsnL08FQiw.
Happy Baking and have a happy and safe bonfire night.
CARAMEL APPLE TRAYBAKE
- 22cm x 30cm x 5cm baking tray lined with baking parchment
- Fan 160 oven, preheated
- Electric mixer, or wooden spoon – for the cake.
- Tea towel
- Wooden spoon – for the caramel
- Sugar thermometer (not essential but good to have)
- Pastry brush
Ingredients – traybake
- 350g Bramley or other cooking apple, peeled, cored and thinly sliced
- Juice of a lemon
- 350g self-raising flour
- 2 tsp baking powder
- 350g light brown soft sugar
- 4 large eggs, lightly beaten
- 225g unsalted butter, melted
- 1 tbs caster sugar
Ingredients – caramel sauce
- 150ml water
- 250g caster sugar
- 250ml double cream
- 1 tsp vanilla extract
- Preheat the oven to fan 160, and grease and line your tin. Put the apple slices in a bowl and toss them in the lemon juice to stop them browning.
- Sift the flour into a large bowl, and add the baking powder and brown sugar, and stir well, either using your hand held mixer or a wooden spoon. Mix in the eggs and melted butter and mix well to make a smooth batter. Pour into the tin.
- Arrange the apple slices in 3 or four rows down the length of the tin to cover the top. Sprinkle with the reserved tablespoon of sugar, and bake for 40-45 minutes.
- To make the caramel sauce, put the water and sugar in a heavy bottomed saucepan. Stir briefly to allow the sugar to settle in the water. Bring to the boil, without stirring, or you’ll crystallise the sugar. If using a sugar thermometer, it will tell you when you’ve reached caramel stage. If not, the mixture needs to look a good coppery brown colour. If the caramel looks like it’s colouring unevenly, just swirl the pan to distribute, but remember don’t stir!
- Mix the cream and vanilla in a jug. When the pan reaches caramel stage, lift it off the hob and stand it on a tea towel. In a steady stream pour the cream into the caramel, stirring all the time with a wooden spoon. It will steam, don’t worry, and keep stirring! You now have caramel sauce, but remember it’s still really hot!
- When your cake is done, pour the sauce liberally all over the top (you’ll have more than you need) and use a pastry brush to even it out.
- Serve warm or cold – warm it’s delicious with crème fraiche or ice-cream, cold it’s great with a cup of tea!