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Autumnal Puddings: Three Fabulous Desserts For The Fall

The leaves are tumbling and the weather’s taking a slightly chillier turn. Before you know it, you’re pulling on some of your finest knitwear and stocking up on some fireside reads. But what is autumn without a tasty, belly-warming dessert?

For some inspiration, here are three of our favourite autumnal desserts. They’re classics - but make sure you do them right by following our simple, step-by-step recipes.

Apple Pie

Unbeatable. There’s rarely a time of year where apple pie isn’t a good choice - but in autumn, its crumbly goodness takes on a whole new importance. Get the recipe by clicking the title above.

Toffee Sponge Puddings

We’ve all heard of sticky toffee pudding - but why not try this alternate recipe below? You’ll have 8 cute, individual toffee sponge puddings to go at. Perfect for noshing beside a roaring autumn fire.

  • Makes 8 puddings
  • Prep time: 15 minutes, Cook time: 30 minutes

Ingredients:

  • 140g Heritage softened butter, plus extra for greasing
  • 200g light muscovado sugar
  • 3 Heritage large free range eggs, beaten
  • 175g Heritage self-raising flour
  • Pre-made toffee sauce
  • Custard, cream or ice cream, to serve (optional)

Method:

  1. Lightly grease 8 mini metal pudding tins (each hold around 200ml)
  2. Gently heat the ready made toffee sauce and pour in to the pudding basins. Leave to cool.
  3. Heat oven to 200ºC/180ºC fan/gas 6.
  4. Mix the butter, sugar, eggs and flour together in a large bowl with a wooden spoon or electric whisk until well mixed.
  5. Spoon the mixture into the pudding tins and put them on a roasting tin that’s quite deep.
  6. Add cold water to the roasting tin until it rises just 1cm up the sides of the pudding tins.
  7. Carefully place the roasting tin in the oven and bake for about 25 mins.
  8. Take the tin out of the oven and, one at a time and holding firmly with a tea towel, loosen the sides of each pudding.
  9. Turn out each pudding onto a plate and serve hot with custard, cream or ice cream.

Berry crumble

There’s no escaping crumble in autumn. That’s just the way it is - so why not get some of your five-a-day in possibly the tastiest way possible? Grab your mixed berries and get a bit fruity for this crumble alternative!

  • Serves 6
  • Prep time: 10 minutes, Cook time: 30 minutes

Ingredients:

  • 300g Mixed berries - raspberries, strawberries and blackberries (can use frozen but defrost them first and drain excess water)
  • 200g Caster sugar
  • 180g Heritage unsalted butter, cut into pieces
  • 250g Heritage plain flour
  • Custard, cream or ice cream, to serve (optional)

Method:

  1. Preheat the oven to 200ºC/Gas mark 6.
  2. Arrange the berries in a lightly buttered shallow baking dish.
  3. Mix the caster sugar, butter and flour with a fork until the mixture resembles coarse crumbs.
  4. Sprinkle over the berries in to an even layer.
  5. Bake in the preheated oven for 30 minutes or until crumble is golden.
  6. Serve warm with custard or vanilla ice cream.

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