Peking Toffee Apples

By Ex

Ingredients:
4 Crisp Apples (I tend to use Granny Smiths)
1 egg
2oz/60g Plain Flour
4tblsps/60ml Water
6tblsps/90g Sugar
3tblsps/45ml Oil
3 tblsps Golden Syrup
Bowl of Iced Water
Oil for deep frying at 180c
Peel core and thickly slice apples
Blend the egg, flour and water to make a smooth batter
Dip the apple slices into the batter and deep fry several slices at a time for 2-3 minutes until golden. Drain and keep warm.
Heat the sugar, oil and water over a low heat until sugar dissolves. Turn up the heat and cook for about 5 minutes until the sugar starts to caramelise.
Stir in the syrup and heat for a further 2 minutes.
Add the fried apple and stir slowly, covering each piece with the syrup.
Quickly spoon the hot syrup covered apples into the bowl of iced water to harden the syrup.
Remove quickly and serve.

Toffee Bananas

By Ex

INGREDIENTS:
4 Bananas (go for firm but ripe ones)
1 egg
2oz/60g Plain Flour
4tblspns/60ml water
6tblspns/90g Sugar
3tblspns/45ml Oil
2tblspns/30ml Water
Bowl of Iced Water
Oil for Deep Frying at 180c
Peel and cut bananas into bite sized chunks
Blend flour, egg and water to make a smooth batter.
Dip banana chunks into batter and deep fry several at a time for 2-3 minutes until golden. Drain and keep warm.
Heat the sugar, oil and water and cook for about 5mins until the sugar has dissolved.
Turn up the heat and cook for about 5 minutes until the sugar starts to caramelise.
Stir in the syrup and heat for a further 2 minutes.
Add the fried bananas and stir slowly, covering each piece with syrup.
Quickly spoon the hot syrup covered bananas into the bowl of iced water to harden the syrup.
Remove quickly and serve.

Scottish Tablet

oh was meant to post this last night but ended up with toothache so i took some painkillers and fell fast asleep 😦

By Ex

Scottish Tablet
(also called Scottish Toffee)

Ingredients:

1 teacup of milk
Large tin of condensed milk
900g of sugar
100g of butter

Melt the butter and sugar. Add the condensed milk and the teacup of milk.

Stir and turn up the heat and keep stirring until it reaches boiling point.

Turn the heat down low and stir for 45 minutes (chair and book optional! )

Remove from the heat and beat 60 times with a wooden spoon. Put a wee bit on a plate and if it sets then it’s ready to be put onto the shallow trays.

Score the tablet surface marking into squares and allow to set and get cold.

Best washed down with Irn Bru! 🙂

Gran’s Raisin Pie

Ingredients
1 recipe pastry for a 9 inch double crust pie
2 cups raisins
1/2 cup water
7 tablespoons white sugar
1 tablespoon all-purpose flour
1/2 cup milk
1 tablespoon butter
1 pinch salt

Directions
Preheat oven to 350 degrees F (175 degrees C). Divide pastry dough in half and roll out. Fit one pastry circle into a 9 inch pie pan. Cut the other pastry circle into 1 inch strips for lattice top.
Combine raisins and water in a large saucepan. Simmer over low heat until raisins are plump and tender, about 10 minutes.
In a separate saucepan, mix together sugar and flour. Whisk in milk, butter or margarine, and salt. Cook over medium heat until thick, stirring constantly. Stir raisins into milk mixture. Pour filling into pastry-lined pie pan. Cover filling with pastry strips in a lattice design. Crimp edges.
Bake in preheated oven for 40 minutes, until crust is golden brown.

Gran

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