Sunday, 25 September 2011


This is such a lovely time of year. As we enjoy a warm, Indian Summer, the trees and bushes are laden with fruit ripe for picking, and the leaves are starting to change to a multitude of reds and yellows.

The rhubarb in our garden is still going strong - it's been producing delicious sour fruit since the Spring and way before the arrival of the little one. We enjoyed some stewed with ice cream on our return home from Cambridge on Thursday night.
On leaving Cambridge, Mrs Biddle Senior furnished us with a bag of apples from her glorious garden.
Since I've been watching The Great British Baker on BBC iplayer during night feeds, I've been itching to do some baking, so I used some of the apples today in a Dorset Apple Cake. I can't remember where I got the recipe (below) but it's yummy comfort food and a great use of autumn windfall.
Dorset Apple Tray Bake

  • About 400g cooking apples
  • 225g butter
  • 280g caster sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 350g self raising flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • Demerara Sugar for sprinkling on top
  • Juice of a lemon
  1. Pre-heat oven to 180c/GM4. Butter and base line a baking tin.
  2. Peel, core and slice the apples. Squeeze the lemon juice over to stop them turning brown and pop on one side.
  3. Mix together all the other ingredients until smooth (except the Demerara Sugar)
  4. Spread half the mixture on the base of the tin. Arrange half the apples on top of this.
  5. Spread the other half of the mixture on top of the first apple layer, then arrange the other half of the apples on the very top. You will have four layers in total - mixture, apples, mixture, apples.
  6. Sprinkle Demerara Sugar over the top.
  7. Bake for around 45mins until golden and springy.
  8. Leave to cool for 10 mins, then turn out. Cut into bars or squares.


  1. This looks yummy. bookmarked to try this week, thanks for sharing :) x

  2. You wrote about picking things - this means I HAVE to respond! You should stop picking rhubarb after Midsummer at the latest. Although the plant will still be productive it needs to be allowed to keep the energy itself so it can come back strong and healthy next year. So, tempting as it may be to pick more delicious rhubarb you need to leave it now and let the remaining fruit die back with the first frosts. Once it's done that it's also the perfect time to give it a good top dressing with compost of well rotted manure to protect the crown and keep it fed over winter.
    Hope to see you soon x