A delicious, healthy, low sugar dessert perfect for using whatever you have around the house. Stuffed with pecans, sultanas and cinnamon, the maple syrup and butter filling turns into a beautiful caramel sauce.
The third and last of my healthy baking series are these simple baked apples. This is one of my favourite desserts all year round as it is so quick and involves things that I pretty much always have around the house. Plus, it is genuinely healthy (as far as you can have a healthy dessert of course!) because they are low in sugar and count as 1 of your 5 a day!
I use maple syrup as the sugar in this recipe; you could use any sugar, but I personally love the flavour of maple syrup. Nothing compares in my book! Plus, as an unrefined sugar, it is marginally better for you that using refined white caster sugar… but let’s be honest – the choice should be all about the flavour (especially if it’s got base!). As the recipe also uses sultanas (you could use any dried fruit really) and a sweet eating apple, you don’t need to add much maple syrup at all. The dessert is already quite sweet on it’s own, making it a perfect weekday evening treat.
If that doesn’t tempt you enough, then let me tell you that honestly the hardest bit of this dessert is cutting the centre out of the apples, which can be done with a small sharp knife or an apple corer if you’re lazy, like me. That really is as hard as it gets! Once this is done, all that is left is mixing the remaining ingredients and stuffing the centre, and then baking. Easy!
My recipe uses sultanas, pecans and cinnamon – which is just perfect at this time of year when the warming spices infiltrate your house as the apples bake. But you could make these at any time of year, with anything you have in the cupboards really! Vanilla works well with walnuts and cranberries; or use pistachios and raisins. Really anything goes!
Light, crumbly, fruit scones – packed full of sultanas, these scones only need a light spread of jam and a teaspoon of your favourite jam to achieve perfection. This reliable Delia recipe has been a family favourite for many years and never fails to delight.
So, I’m going to put it out there – my favourite time of the day to eat a scone is for breakfast. Now, I know what you’re all thinking. That is more than a little bit strange! In Britain, scones are a traditional afternoon tea treat. However, many moons ago my mother, who comes from Belgium, thought she would try and learn to make scones (she’s an absolute expert, and I have to admit hers always come out better than mine!). Her trusty Delia book did not give any indication of when these should be eaten, and so she made them for breakfast. And although it may not be conventional, it’s no more odd than eating a croissant and jam before 9am!
You can of course still eat these at tea time – I tend to make mine as ‘mini’ scones, so you get to feel naughty and eat more than one – but I really consider them an any time of day treat. And as these scones have a generous amount of sultanas in them, you can kid yourself into thinking they count as one of your 5 a day!
Now there may be many of you who are wondering what is a scone? And is it pronounced ‘skon’ or ‘scone’ (like cone with an ‘s’ at the front). Although I can’t answer the debate on pronunciation, I can explain what a scone is! Technically, it is a type of dough enriched with eggs and butter, where you start as if you were making pastry by rubbing the butter into the flour and sugar to make crumbs. The effect creates a crumbly half bread, half pastry product – crumbly and light, a good scone should melt away in your mouth, and provide a buttery texture and taste which is perfect for lashings of jam on top.
Traditionally scones are served with jam and clotted cream – however our dairy free version comes with a nice bit of dairy free butter. Unfortunately I think clotted cream is just one of life’s pleasures we may have to go without, but there are other upsides – no cream means you can definitely have at least 1 more scone!