Forget Hallowe’en, October is a full-blooded racing and foodie month!
This month we see British Champions Day at Ascot (20th October), National Cake Week (1st–7th October), National Baking week (15th–21st October), Epilepsy Action National Tea & Cake Break (19th October), Apple Day (21st October), National Nut Day (22nd October) and the second half of British Food Fortnight (22nd September–7th October).
Luckily, here is a recipe to tick all the boxes – and supply your racegoing friends with some champion treats for their day out!
250g essential Waitrose Self-raising Flour
100g butter, at room temperature, diced
Pack of 4 Best of British Apples, coarsely grated
75g walnuts, coarsely chopped
125g light brown muscovado sugar
1 large Waitrose British Blacktail Free Range Egg
½ tsp Cooks’ Homebaking Vanilla Extract
100ml essential Waitrose semi-skimmed milk
100g essential Waitrose soft cheese
100g icing sugar, sifted
½ tsp ground cinnamon
2 tbsp Cooks’ Homebaking Crystallised Sprinkling
- Preheat the oven to 190ºC, gas mark 5. Line a 12-hole muffin tin with paper cases. Place the flour in a large bowl then, using your fingertips, rub 50g of the butter into the flour until it’s well blended. Stir in the grated apples, walnuts and brown sugar.
- Beat together the egg, vanilla and milk then stir into the apple mixture. Divide between the paper cases and bake for 20–25 minutes until firm and golden. Transfer to a wire rack and leave to cool completely.
- Beat together the remaining butter and soft cheese until smooth, then mix in the icing sugar and cinnamon. Spoon over the top of the cooled cakes and sprinkle with crystallised ginger.