Did you know that fruit counts as one of your 5-a-day? Give our Caramel Apples a try to eat the rainbow!
**You need an ovenproof dish for this easy way to cook apples, so the sugar and fruit make a caramel sauce.
140g self-raising flour
85g margarine or butter
2 tbsp milk
Pinch of salt
1. Pre-heat the oven to 180C.
2. Take out the core of the apple.
3. Cut a line through the apple skin around the middle of the apple - this stops it from exploding!.
4. Mix the sugar, dried fruit and spices together.
5. Divide the mixture between the apples, pushing it into each apple.
6. Put the apples in the dish and pour some water into the dish so they are standing in about 1cm water.
7. Cook in the oven for 30-45 minutes. The sugar and fruit will make a lovely caramel sauce.
Serve with yoghurt, custard, or ice cream for a special treat.
You can use eating apples as well, they are will be sweeter. Cooking apples are usually bigger and green. They are called Bramleys and often have a label on them.
Make extra and have for breakfast on top of your porridge.
WAIT, WE ALSO MADE A VIDEO!
HUNGRY FOR MORE?
COOKING A RAINBOW | COMMUNITY ALLOTMENTS X FOOD BANKS
This year has been challenging for all of us, but for some, it's been truly devastating. Since the Covid Pandemic started last March, demand for food bank parcels has unfortunately been very high.
This recipe is part of the series “Cooking A Rainbow”, curated by Grow to Give with support from Buckinghamshire Council and Feedback Global. Grow to Give was born out of these difficult times to help those affected and set up local collections of fresh food at allotments in the Aylesbury and High Wycombe area to distribute to people in difficulty. The response has been overwhelming: in 2020 over 1,600 kilos of local fresh food were donated to food banks from 7 allotments.
The "Cooking a Rainbow" recipes are based on family favourites. Simple and quick to make, these recipes are tasty, filling and healthy. Colourful and enticing, you can use fresh, frozen or tinned fruit and veg. They work brilliantly as vegetarian but can also incorporate meat, meat substitute or fish.
A truly collaborative work
Recipe, concept and hands: Xenia Murray
Filming and editing: Ben Montgomery