WINTER TREATS

If you’re planning to cosy up inside, prepare yourself some delicious treats. The best thing about doing your own baking — you know just what is going in it, writes Angela Casley

DATE AND APPLE GALETTE Serves 6-8

Granny smith apples work best with this galette. When cooked they will soften to create a delicious texture with the dates. Brush galette edges with milk to create a wholesome rustic crust. Serve hot with icecream or it is just as delicious cold.

2 large granny smith apples

1 Tbsp butter

2 Tbsps water ¼ tsp cinnamon ½ cup fresh dates, chopped roughly 1 tsp lemon zest

Dough

2 cups flour

½ cup brown sugar

150g butter, cut into small cubes Pinch salt

1 egg yolk

2-3 Tbsps cold water

Milk to brush

Icecream or cream to serve

1. Peel, core and chop the apples roughly. Into a pot place the butter, water and apples bringing to a simmer for 8-10 minutes to soften. Remove from the heat. Add the cinnamon, dates and lemon zest, stirring through. Set aside to cool.

2. To make the dough, place the flour, sugar and butter in a large bowl. Using your fingers, rub together until it resembles fine breadcrumbs. Add the egg yolk and water mixing to form the dough. Roll on a lightly floured bench to a 25cm circle. Place on a baking sheet and into the fridge for 20 minutes.

3. Preheat an oven to 180C. 4. Remove the dough from the fridge, place the apple filling into the middle and spread evenly leaving a 2cm border. Brush with water and fold the edges in. Then brush the edges with a little milk, place into the oven for 40 minutes until golden and cooked through.

5. Serve with lightly whipped cream or icecream.

PUMPKIN AND CRANBERRY FLAPJACKS Makes 20 pieces

Flapjacks are my favourite sweet chewy treat which I have been making since I was a teenager. Here I have added pumpkin seeds and cranberries. They're great as a work snack or for a day out. 250g jumbo oats 125g softened butter 120g brown sugar 3 Tbsps golden syrup ¼ cup pumpkin seeds ¼ cup cranberries

1. Preheat an oven to 170C. Line a 20 x 30cm tin with baking paper.

2. Into a food processor place the oats, butter, sugar and golden syrup, blitzing until combined and sticky. Add the pumpkin seeds and cranberries and give a quick blitz, so as not to crush them. Press the mixture evenly into your tin. Bake for 20 minutes, turning around in the oven halfway through to allow even cooking.

3. Cool and slice into even sizes. Store in a airtight container.

STRAWBERRY CROISSANT PUDDING Serves 4

No need to butter the croissants in this take on the traditional pudding as they are buttery enough to make this a delicate dessert. I have used my favourite strawberry jam, but feel free to change it up with what jam is on hand, or use your special homemade brew.

4 croissant, sliced in half

½ cup strawberry jam 3 eggs, plus 1 yolk

½ cup sugar

1 tsp vanilla essence 300ml cream

100ml full fat milk

150g crème fraiche to serve

1. Preheat an oven to 170C.

2. Beat the eggs, plus yolk with the sugar and vanilla until light and fluffy.

3. Put the cream and milk into a pot and heat to warm through. Pour it over the eggs and whisk to combine.

4. Rip the croissant into pieces, spread with jam and place into one large or four smaller ovenproof dishes. Pour over the custard mixture. Place into the oven for 20 minutes for small or 40 for larger dishes until fluffed up and just set.

5. Serve warm with dollops of creme fraiche.