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All-butter pie pastry rests in two discs. The filling, a mix of apples (Bramleys for tartness and break-down, Granny Smith and Braeburn for hold), brown sugar, cinnamon, lemon, cornflour, pre-cooks slightly to release water and keep the crust from going soggy. Bottom crust lines a pie dish; filling piles in tall (it sinks); top crust seals on, vented. Egg-washed and sugar-dusted; baked until deep gold.
A generous and warming autumnal crumble featuring tart cranberry, fragrant quince, and sweet apples, crowned with a buttery almond crumble topping studded with toasted flaked almonds. This deeply flavored dessert showcases the subtle flavors of fall fruits balanced with sweet spices and served warm for maximum comfort.
Buttery shortcrust rests then rolls; one disc lines a pie dish, fills with sliced spiced apples, the second disc tops it. Egg-washed, sugared, vented, baked golden. The juices thicken with cornflour as they cook so the bottom doesn't go soggy.
A short-cook caramel: butter, brown sugar, cream and a splash of vanilla, brought to soft-ball stage and dropped to a temperature where it coats and clings. Sticks pushed into the stem ends of cold, dry apples. Each apple gripped by the stick and lowered into the caramel, swirled to coat, lifted clear, and set on a buttered tray. The toppings, if you want them (chopped peanuts, sprinkles, crushed pretzels), go on while the caramel is still tacky.
Dark chocolate and butter melt over a bain-marie. Eggs and sugar whisk together until pale and ribbony, this gives the crackly top. The melted chocolate folds in, then a small amount of flour and cocoa, and chocolate chunks. Bake until the centre wobbles slightly; cool fully (or you'll get fudge soup).
Sweet shortcrust pastry is rolled into a 23 cm tin and blind-baked for 15 minutes (essential, an under-baked base goes soggy under the wet filling). Filling: dark brown sugar, light corn syrup (or golden syrup), eggs, melted butter, bourbon, vanilla and salt are whisked together. Pecan halves are arranged in concentric rings over the par-baked base; the filling is poured over. Baked for 40 minutes at 175°C until the filling has set with a slight wobble in the centre. Rested at least 2 hours before slicing (the filling firms as it cools).
The custard is a one-bowl mix: roasted pumpkin (or good tinned purée), evaporated milk, eggs, brown sugar, and the four spices that define the pie (cinnamon, ginger, nutmeg, clove). The shell is an all-butter shortcrust, blind-baked briefly so the base does not go soggy under the wet filling. Bakes low to keep the custard silky rather than scrambled. Cools completely in the tin so it slices cleanly.
A no-bake fridge slab built on milk chocolate, butter and golden syrup, studded with crushed digestives, mini marshmallows and pieces of honeycomb chocolate bar. Ten minutes of melting and folding, then a couple of hours in the fridge. Cut into squares for a lunchbox treat or stack on a plate for a casual gathering.
Dates are soaked in boiling water with bicarbonate of soda (which softens them and gives the sponge its dark colour). The dates are blended smooth, mixed into a butter-sugar-egg-flour batter, and baked. While it bakes, a toffee sauce is built: butter, brown sugar and cream simmered to glossy. Holes are poked in the warm pudding; the sauce is poured over.