Spiced apple, maple & walnut slice

This is a simple recipe with stunning traditional flavours. The smell of it baking may take you back to your childhood, with its combination of cinnamon, nutmeg, brown sugar and butter.

Topping

3⁄4 cup brown sugar

1 tsp ground cinnamon

1⁄2 tsp ground nutmeg

3⁄4 cup walnut pieces, roasted*

Filling

3 apples, peeled, cored and

thinly sliced

2 tsp ground cinnamon 1 tsp ground nutmeg

1 tbsp maple syrup

Batter

250g butter, melted

2 tbsp maple syrup

2 tsp vanilla extract

11⁄2 cups milk

3 eggs

21⁄2 cups self-raising flour 1 cup caster sugar

Extra

1⁄4 cup maple syrup

Heat oven to 160C. Grease and line a large metal baking tin, about 30cm x 20cm.

Combine all the topping ingredients in a bowl. Mix all the filling ingredients in another bowl.

Place all the batter ingredients in another large bowl and whisk well to combine.

Pour half the batter into the prepared tin then arrange the apple filling over it. Spread remaining batter mixture on top. Sprinkle topping mixture over top then pour over the extra maple syrup.

Bake 50-55 minutes, or until cooked. Cooled slightly then cut into pieces and serve warm with cream or icecream. Serves 10-12.

* To roast the walnuts, spread them on a baking tray and bake at 150C for 10-15 minutes. Cool completely before using.

Rose & almond rocky road

This is the perfect treat to give as a gift. It delivers so much more than you imagine three ingredients could. The trick is to roast the almonds to bring out their best flavour.

750g chocolate (half milk and

half dark is good)

300g rose-flavoured Turkish

delight 160g raw almonds, roasted*,

or bought roasted almonds Dried edible rose petals for

decoration

Grease and line a 20cm-square slice tin.

Place chocolate in a double boiler or small bowl set over a pot of boiling water and stir until melted and smooth. Set aside to cool for 5 minutes.

Slice Turkish delight into chunks and roughly chop the roasted almonds. Place half the Turkish delight and nuts into the prepared slice tin and pour over half the chocolate. Shake the tray to allow the chocolate to spread evenly, then repeat with the remaining Turkish delight, nuts and chocolate. Give it a shake again to smooth it over then sprinkle with rose petals.

Place in the fridge for a few hours to set before cutting. Makes about 30 pieces.

* To roast the almonds, spread them on a baking tray and bake at 150C for 10-15 minutes. Cool completely before using.

Lemon custard shortcake

There is nothing lovelier than the perfect sweet-tangy lemon slice. This version includes custard powder, making it melt in your mouth that little bit more.

2 cups plain flour, plus 2 tbsp extra for topping 1⁄2 cup custard powder

1 tsp baking powder

1⁄2 cup sugar

200g butter, chopped

Zest of 1 lemon

2 eggs

11⁄2 cups lemon honey, bought

or homemade (see below)

Heat oven to 180C. Grease a slice tin, approx. 27cm x 17cm.

Place 2 cups flour, custard powder, baking powder, sugar, butter and lemon zest in a food processor and process until the mixture resembles rough crumbs.

Add eggs and process until mixture forms a ball. Press twothirds of the mixture over the base of prepared tin. Spread lemon honey evenly over top.

Mix 2 tbsp flour into remaining mixture and, using your hands, roughly crumble this over the curd. Bake 25-30 minutes or until slice is cooked through.

Allow slice to cool and set before cutting. Makes about 18 pieces.

Quick Lemon Honey

Whisk together 4 eggs and 11⁄2 cups sugar in a large pot. Add 100g butter, cut into small pieces, and the zest and juice of 2 lemons. Cook over medium heat, whisking constantly, until mixture is smooth, thick and creamy. Cool completely before using.

Makes 3 cups.