Something Tasty For The Weekend

Apples A Seasonal Hero

 Apples are part of our heritage and, since Henry VIII established the first large-scale apple orchard in Kent, we’ve become very good at growing them.

 Britain has over 1,200 native apple varieties, used for eating, cooking, cider making and pickling. Some of the many varieties that you may recognize, and are readily available in the supermarkets, are Bramley, Braeburn, Cox Pippin and Gala.

 The Bramley Seedling (to give this apple its proper name) is regarded as the finest apple for cooking as it has a unique ability to retain its tangy taste during cooking, and its texture becomes wonderfully light, airy and moist.

Bramley - 2
The Bramley Seedling

 The Bramley is produced commercially in the UK, helped through a successful Bramley Campaign, set up in 1989 by Bramley growers to expand the market. This has made it available throughout the year.

 Despite their being many other culinary apples, the Bramley represents more than 95% of the apples sold in the UK for cooking in the home. (Ref:

 Here is a recipe to tickle your taste buds:

 Apple, Orange, Raison and Cinnamon Twists


2 Bramley apples, peeled, cored and cut into small chunks
20g butter
30g soft brown sugar
1x 300g puff pastry sheet (quick and easy)
3 tbsp raisins
1 orange, zest and juice
1 tsp cinnamon
50g icing sugar


1.   Place the apples, butter and soft brown sugar in a small saucepan. Add1 tbsp water, cover with a lid and place over a low heat.  Bring to a simmer and allow to bubble gently for 15 minutes. Remove from the heat and leave to cool.

2.    Heat the oven to 200C/180C fan/Gas 6.  Line a baking tray with greaseproof paper. Lay out the puff pastry sheet on a working surface, spread the apple filling over, leaving 1cm border down the long side. Scatter over the raisins, orange zest and cinnamon then roll it up from the longer edge, into a cylinder.  Cut the roll into 12 circles and lay them on the prepared baking tray.  Bake for 25 minutes until puffed up and golden.

3.     Combine the icing sugar with ¾ tsp of orange juice.  Once the apple twists are cooked, remove from the oven and drizzle with the icing. Serve warm or at room temperature.

 Geddington and Newton WI will be producing a recipe book for sale
to celebrate the Centenary of the Women’s Institute in 2015 entitled:
Recipes Through The Decades”.

Researched and written by:

Val Bellamy, Vice President, Members’ Secretary PR