Dairy Diary 2017
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Fat 8g (5.2g sat) per portion
Suitable for vegetarians
Butter 40g (1½oz), softened
Light muscovado sugar 40g (1½oz)
Chopped glacé ginger 1 tbsp
Glacé cherries 25g (1oz), chopped
Ready-to-eat prunes 75g (3oz), chopped
Dessert apples 4
Custard to serve (optional)
1 Preheat the oven to 180°C/350°F/Gas 4. Beat the butter and sugar together in a bowl until soft and smooth. Stir in the glacé ginger and then add the cherries and prunes.
2 Cut a thin slice off the top of each apple and reserve. Core the apples and cut a very thin slice off the bottom if needed, to stop them rolling around.
3 Stand the cored apples in a small 20cm (8in) circular dish, then press the fruit mixture into the cavities, spooning the remainder over the cut top edge. Press the apple lids back in place.
4 Add 2 tbsp of water to the base of the dish, then bake for 30 minutes until the apples are tender. 5 Serve hot with custard, if you like.
Recipe taken from Fantastic Food For Less
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Dairy Diary 2018
Dairy Diary Set
Pocket Diary Set
Cook it Slowly cookbook
How to order
Dairy Diary Favourites
Just For One Or Two
Fantastic Food for Less
Clever One Pot
Take a Box of Eggs
Dairy Book of Home Cookery
Good Food, Fast
Baked & Delicious Classic Cakes
Seasonal Garden Ideas
Britain's Favourite Animals
Sample recipes from Dairy Diary
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