Windfall weather.

Forget what I said the other day, forget Daily Mail headlines: Autumn is well and truly here. The proof is in the shawl wrapped round my shoulders and the pile of soggy brollies in the corner of the office. On Monday morning the heavens opened and they’ve barely closed since- although yesterday on my way home some people had clearly been caught unawares and I saw a lady trying to mask her ten metre sprints as dainty dashes between trees, and a handsome bloke who’d just picked up his son and simply popped him under his arm so they could make the run back to the car in no time.

Pedestrians fight for the wall side of the pavement, attempting to avoid the puddles gathered at the edge of the tarmac, dreading the moment that a car mindlessly drives past and displaces all the murky wetness off the ground and all over their outfit. Boots and coats are out in abundance and at work we do nothing but complain about the freezing cold office and the unending rain outside.


Great British Bake Off finished last night which marks the end of summer once and for all. It is no longer appropriate to watch folk in shorts meander around a tent whipping up sugary goodness. X Factor and Strictly are back on at the weekends, and  if the threat of  Simon Cowell  starting the race for Christmas number one doesn’t suggest that the seasons have changed then I don’t know what does.

Autumn isn’t all doom and gloom though- far from it. Pumpkin spiced lattes, oversized scarves and reasons to wear hats are just a few that spring to mind. What’s more is all the tasty baking that you can do; I kicked off last night with super cute little rose apple pies, with a rich buttery pastry, cinnamon and a slug of homemade toffee sauce- it was like autumn in a mouthful.


Rose Apple Pies

For the pastry

  • 100g cold butter, cut into cubes
  • 175g plain flour
  • 1tbsp icing sugar
  • 1tbsp cold water
  • 1 egg yolk

Step 1. Pop all the ingredients into a blender and pulse until it starts to bind.

Step 2. Tip dough onto floured surface and gently pull together.

Step 3. Pop in the fridge for 30 mins

Step 4. Roll out on a floured surface and place into mini loose bottomed flan dishes

For the toffee sauce

  • 25g butter
  • ¾ tbsp flour
  • 1tbsp brown sugar
  • Milke

Step 1. Melt butter in saucepan

Step 2. Mix flour and sugar then whisk into butter

Step 3. Add splash of milk and whisk until smooth, shiny and runny

Step 4. Place a spoonful into the bottom of each pie case

For the apples

  • 1-2 Tasty apples (I picked mine from the orchard at the alloment)
  • Brown Sugar
  • Fresh Lemon Juice
  • Cinnamon

Step 1. Using a mandolin (or a knife if you haven’t got a mandolin) slice the apples into neat half circles

Step 2. Pop in a bowl with a squeeze of lemon juice and a sprinkling of sugar and cinnamon, toss until coated

Step 3. Microwave for about 1 minute until soft and pliable.

Step 4. Roll up slices into a rose shape, and secure in the toffee sauce. Place more petals around the outside until the case is full.

Step 5. Bake for 15 mins until warm through.

Step 6. Serve with a sprinkling of icing sugar



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