Thank You!
Thanks to BOG’s Roberta Carruthers for this year’s apple recipes, just in time for Apple Day at Harestanes.




NB The ratio of sugar to water and cream of tartar are crucial to success don’t mess with the recipe quantities. I find that I can triple up the quantity successfully but any more and the toffee sets before you can get all the apples dipped. The way to get set toffee out of the pan is to pour in boiling water and let it dissolve.

8 small perfect eating apples – washed, dried with a lolly stick pushed into the core.
8oz /225g granulated sugar
1/8pt /75ml water
Pinch of cream of tartar
1 drop of vanilla essence

Tall, narrow pan to boil up toffee- this gives you a greater depth for dipping.
A silicone baking sheet. Space out the apples so they don’t touch with the stick upright.

1. Prepare the apples before starting the toffee.
2. On a low heat dissolve the sugar, water, cream of tartar and vanilla stirring all the time until it doesn’t feel gritty.
3. Boil hard without stirring until the toffee turns from clear to a rich golden caramel colour. Don’t let it get any darker as it will continue to darken even when off the heat and will taste bitter. You need to be patient and stand over the pan because when it turns it does it in an instant. Take off the heat.
4. Immediately dip the apples in the toffee holding them by the stick. Avoid getting the toffee on your skin -sugar burns are nasty. Twirl them to get them coated all over. You need to work fast as the toffee sets rapidly.
5. Place the apples on the silicone sheet to set.

Store not touching on a plastic tray with a net cover somewhere dry. Don’t store in the fridge as the dampness will make the toffee go sticky as will humidity in the air.


2×7” /18cm sandwich tins or 1 loaf tin

6oz /175g SR flour
6oz /175g soft brown sugar
3 eggs
3oz /75g butter or solid vegetable fat
1 tsp ground cinnamon
2 tbsp apple juice
pinch of salt
2 medium eating apples washed, peeled, cored and coarsely grated into the apple juice.
Icing sugar made to a runny consistency with a pinch of cinnamon and apple juice to dribble over the top of the cake.
Apple jelly to sandwich cake together.

1. Apart from the apple, mix all the ingredients together until smooth.
2. Stir in the apple and juice and put into a lined tin.
3. Bake in a moderate oven for 30- 40 minutes until golden and a skewer comes out clean from the centre of the cake.
4. Ice and fill when cold.


Large packet of gingernut biscuits crushed to crumbs.
6oz /175g butter or solid vegetable fat.
4oz /125g granulated sugar.
2 eggs separated.
Juice and zest of a lemon.
3 Bramley apples or another cooker that collapses into purée when cooked.
2oz /50g icing sugar.
1 piece of stem ginger finely chopped.
2 tbsps syrup from stem ginger.

1. line a removable bottomed cake tin with a cake paper.
2. Melt 2oz /50g of butter in a sauce pan and stir in the biscuit crumbs.
3. When all the butter has soaked into the crumbs pack down firmly into the bottom of the tin.
4. Wash, peel, core and slice the apples and place in a pan with the lemon zest and juice- cook to a purée.
5. Add 4oz / 112g butter, stem ginger and syrup and granulated sugar to the apple purée and heat until the butter is melted.
6. Bring to a boil stirring all the time.
7. Remove from the heat and let it cool from boiling.
8. Stir in the beaten egg yolks.
9. Return to the heat and bring back to the boil stirring all the time.
10. Remove from heat, let it cool down a little and then pour over biscuit base.
11. Whip up the egg whites into meringue adding the icing sugar gradually until stiff. Pile the meringue on top of the apple curd and rough up the top.
12. Bake in a moderate oven for 15- 20 minutes until lightly browned.

To serve remove from tin and carefully peel back cake paper. Can be eaten warm from the oven or cold.


3 Bramley apples or similar cooking apple washed
4 tbsps runny honey
3oz /75g demerara sugar
3oz / 75g butter or solid vegetable fat
3oz / 75g chopped hazelnuts
1 carton ready made custard
6oz /175g brown bread crumbs
Pinch of salt

1. Peel, core and slice the apples and cook to a purée with 2tbsps of honey.
2. Melt the butter with 2 tbsps honey and demerara sugar in a pan.
3. Stir in the bread crumbs and hazelnuts.
4. Lay the crumb mixture in 1 layer on a baking tray and toast until brown and crisp in the oven.
5. Put a layer of cold apple purée in the bottom of a glass serving dish.
6. Cover with a layer of custard.
7. Top with the toasted crumb mixture.

Serve immediately.

Leave off putting on the crunch topping if not serving immediately. Store that in a tin until about to serve so that it stays crisp.


8oz /225g SR flour
4oz /112g butter or solid vegetable fat
4oz /112g grated cheddar cheese
4 unblemished medium eating apples washed
Pinch salt
Cold water to mix pastry
A little melted butter.

1. Rub the fat into the flour and salt.
2. Stir in the cheese.
3. Add just enough cold water to bring the pastry together.
4. Divide the pastry into 1 and 2 thirds for lid and base.
5. Line a flan dish and place it with the lid pastry in the fridge to chill.
6. Core and slice the apples into segments leaving the peel on.
7. Arrange the apple segments with the peel showing in 1 layer in overlapping circles in the flan dish..
8. Roll out the lid pastry and cut into strips. Lay in an open lattice across the top of the pie so that the apple slices show through.
9. Bake in a hot oven until the pastry is golden brown.

A metal flan dish will give a crispier bottom than an earthenware dish.


8oz /225g SR flour
4oz /112g lard or solid vegetable fat
8oz /225g pork sausage meat
4 unblemished medium eating apples washed
Pinch of salt
Cold water to mix pastry
Sea salt and ground black pepper
4 fresh sage leaves finely chopped
1 small red onion peeled and finely diced

1. Rub the fat into the flour and salt
2. Add just enough cold water to bring the pastry together.
3. Put pastry into the fridge to chill.
4. Mix together the onion, sage, salt and sausage meat.
5. Roll out the pastry into an oblong the thickness of a pound coin.
6. Place on a greased baking sheet.
7. Form the sausage meat into a roll the same length as the pastry and place down the middle. Flatten slightly.
8. Core the apples and cut into segments then place on top of the sausage meat.
9. Leaving a 1cm strip down each side of the sausage meat slash the pastry diagonally in 2cm strips. Fold alternately over the sausage meat to form a plait.
10. Sprinkle with the sea salt and black pepper.
Bake in a hot oven until golden brown.


3 unblemished eating apples washed cored and cut into 1cm cubes
3 sticks of celery washed and cut into 1cm pieces
4oz /112g broken walnuts
6oz /175g Stilton cheese cut in 1cm cubes
1 tin of chickpeas drained
Sea salt and black pepper
Cider vinegar
Walnut oil

1. Make a dressing with 3 parts oil to 1 part vinegar with the salt and pepper
2. Mix all the ingredients together in a bowl.
3. Pour over dressing and make sure that it coats everything.
4. Serve with crusty bread to mop up the dressing.


3 unblemished medium eating apples
8 small salad potatoes
3 small beet roots
1 bunch spring onions
Lemon juice and zest
Sunflower oil
Plain yoghurt
Salt and white pepper
Fresh Thyme leaves

1. Combine the lemon juice and zest with 3 times the volume of lemon to oil, season with salt and pepper then shaken together. Add the yoghurt and stir well to make a salad cream.
2. Boil the beet root, skin and slice into rounds
3. Scrub the potatoes and boil in their skins then cut into rounds
4. Cut off the roots of the onions and peel and cut into 1 cm pieces retaining most of the green part
5. Core the apples and cut into segments
6. Mix everything together in a bowl and sprinkle with thyme leaves.


1 tin butter beans
1 cooking apple washed, peeled cored and puréed and chilled
1 clove of garlic crushed and cooked in oil then chilled
2 tbsps sesame oil
1 tbsp cider vinegar
2 sprigs of fresh mint washed and chopped
salt and pepper to taste

1 tin of butter beans
1 cooking apple washed, peeled and puréed and chilled
4oz / 112g roasted red peppers chilled
Tabasco sauce to season
2 tbsps sesame oil
1 tbsp cider vinegar
1 caramelised diced onion (cooked in brown sugar and sunflower oil) chilled
Fresh oregano leaves

Put the ingredients, apart from the herbs, in a blender and whiz until smooth. How smooth is up to you. If you prefer it with more texture- that’s good too.
Sprinkle with the fresh herbs.

Serve with tortilla chips or flat breads.

Want some more? Here are some more apple based recipes taken from the BOG archives.

Apple Celeriac & Cheese Salad
Apple & Cinnamon Layer Pudding
Apple and Cream Cheese Toasties
Apple and Date Crumble Cake
Apple Eccles Cakes
Apple and Onion Bake
Apple Sauce Cake
Apple Scones
Apple Sponge
Apples Stuffed with Almonds and Apricots
Baked Apple Cheese Cake
Ginger Apple Fool
Kohlrabi, Apple and Beetroot Salad
Pheasant and Apple Pie
Plum & Apple Chutney
Spicy Apple Chutney
Spice Baked Desert Apples
Squash, Apple and Cumin Soup
Sultana Apple Muffins
Sweet Chutney