My youngest daughter is a huge fan of Halloween. She's never been Trick or Treating nor does she want to. What she loves is all the spooky themed stuff, carving pumpkin lanterns and making themed food. And she doesn't restrict her Halloween themed fun to one day at the end of the month, instead celebrating it all month. It is not unusual to find her in the kitchen during any weekend in October in face paint and spooky outfit, cooking up some Halloween treats.
This weekend she was enjoying the autumn classic pairing of favours - toffee and apple. Fortunately we had a bucket of Bramleys to work through and some Wethers Soft Caramels to hand.
Toffee Apple Cake
125g butter, softened
225g dark muscovado sugar
225g self-raising flour
2 tsp baking powder
200g apples, peeled, cored and chopped
100g soft toffee, chopped
Preheat the oven to 160°C and grease and line a 20cm tin. Cream together the butter and sugar then stir in the eggs. Stir in the flour and baking powder then add the toffee pieces and apple. Pour into the tin then bake for 1 hour.
Once the cake was in the oven, we had a go at popping our homegrown popcorn. It popped quite well so we stuck the 4 remaining toffees in the microwave and tried spreading that on the popcorn. It wasn't particularly successful as a pouring toffee so I don't think I'll recommend that as a life-hack! Still, she had some popcorn so she plonked herself down in front of Coraline for a couple of hours whilst the rain belted it down outside. Perfect autumnal Saturday afternoon!