Apricot Buckle Recipes

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 23cm square tin. For the crumble mix, put 2 tbsp flour and 25g of the butter with the demerara sugar and cinnamon in a bowl. Rub between your fingers until it resembles damp breadcrumbs.
• Tip the remaining flour and butter and the caster sugar, eggs and vanilla in a bowl, then beat until well combined. Lightly fold in half the apricots and raspberries, then spread over the prepared tin.
• Scatter over the remaining fruit, then sprinkle with the crumble mix. Bake for 45-50 mins until light golden, then cool for 10 mins and remove from the tin. Cut into squares and serve warm with cream or ice cream for dessert, or cold for tea.

Steps:

• To make the molasses mixture: In a tall 6-quart pan, bring the water and molasses to a boil. Remove from heat and stir in the baking soda. The mixture will foam up. Set aside to cool.
• In a small saucepan, bring the apricots and 1 cup of the apple cider to a boil. Remove from heat and let the apricots plump for about 20 minutes.
• Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with vegetable oil cooking spray.
• In a medium saucepan, blend the brown sugar and cornstarch. Stir in the remaining 1/2 cup apple cider, the butter, cinnamon, salt, and cloves. Cook over medium heat until clear and thickened. Stir in all but 1/4 cup of the plumped apricots. Stir in all but 3/4 cup of the apples. Pour the mixture into the prepared dish; set aside.
• To make the cake layer: Sift the flour, ginger, baking powder, cinnamon, cloves, allspice, pepper, and salt together into a medium bowl; set aside.
• In a mixer bowl, using the mixer on high speed, cream the brown sugar and butter until light and fluffy. Add the egg, beating until creamy. On low speed, alternately blend in the dry ingredients and the molasses mixture. The batter will be thin. Stir in the reserved apricots and apples. Pour the cake batter over the fruit layer in the baking dish. Bake for 40 to 45 minutes, or until a toothpick inserted just into the cake layer comes out clean. Let cool slightly and serve with whipped cream.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs and salt; mix well. Add 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , For filling, combine the sugar and cinnamon in a shallow bowl; set aside. Punch dough down; cover and let rest for 10 minutes. Pour 2 tablespoons melted butter into bottom of greased 10-in. fluted tube pan., On a lightly floured surface, divide dough into 20 pieces and form into balls. Dip each ball into remaining melted butter, then roll in cinnamon-sugar. Place 10 balls into prepared pan. Spoon half the apricot preserves between the balls; sprinkle with half the walnuts. Repeat. Cover and let rise until doubled, about 45 minutes. , Bake at 350° until browned, 30-35 minutes. Cool for 5 minutes before inverting onto a serving plate. Serve warm.