Apple and Cinnamon Buns

A very simple idea. You might have gathered I like simple and old fashioned. I am still inundated with the autumn apple crops. Try to use a firmer apple than Bramley. When I made these I doubled the recipe as I was making a contribution to afternoon tea at one of the Bridge Clubs I attend. You will need some paper cases or a lightly buttered bun tin and pre heat your fan oven to 160C

Makes about 15 small buns or if using muffins cases, about 9. Pre heat your fan oven to 160C

4 oz softened butter

4 oz caster sugar

2 large beaten eggs

6 oz SR flour

ground cinnamon to your taste - I used a heaped teaspoonful

3 heaped tablespoonfuls grated raw apple [large grater]

a small dash of milk [I used part buttermilk]

Cream the butter and sugar, then beat in the egg. Add the flour and cinnamon then the apple. You will need a soft dropping consistency, so use a little milk if necessary.

¾ fill your cases and bake for about 18-20 mins. Simply delicious, especially warm!!!!!

While they are lovely left plain, you could sprinkle a little demerara sugar over the tops before baking to give a little crunch., or chopped nuts.  Or mix a little icing sugar with some apple juice and green food colouring then decorate. Maybe add some chopped dried apples or slices, I also used some toasted chopped hazelnuts. So many ways…….

Note: To dry apples, slice them thinly, after coring etc. Have a bowl of lemon juice and water handy and leave them soak for ten mins or so. Pat well dry on some kitchen paper and then place on a rack, on a baking sheet, on the coolest setting on your oven. You could also sprinkle over some cinnamon.  Bake for around 4-5 hours. A great snack too!! Store in a airtight jar or similar.