Somerset Pomona Apple Cake

A very nice dessert

3 medium dessert apples

knob of butter, plus extra for greasing

4oz butter, softened

4oz golden caster sugar

2 large eggs, beaten

4oz self-raising flour

1oz ground almond

2 tbsp Somerset Pomona, plus extra to drizzle

For the glaze

2 tbsp apricot jam

1 tbsp Somerset Pomona

Heat oven to 180C/fan 160C/gas 4. Butter and line the base and sides of a 20cm round cake tin. Peel, core and slice the apples to about the thickness of a £1 coin. Melt the knob of butter in a large frying pan then tip in the apples. Cook over a medium heat, stirring every so often till softened, but not soggy, about 5 mins. Splash in the Pomona and leave to cool. Tip onto a plate to cool more quickly if you like.

Using an electric whisk or wooden spoon, beat the softened butter and sugar until creamy and light. Add the eggs a little at a time, beating after each addition, then fold in the flour and almonds. Finally, fold in half of the cooled apples. Spoon the mix into the prepared tin, smooth the top and scatter with the rest of the apples, pressing down lightly into the batter.

Bake for 1 hr, until golden and a skewer inserted into the middle of the cake comes out clean. Check the cake after 45 mins, cover with foil if it’s browning too quickly. To make the glaze, warm the jam and Pomona in a small pan until the jam melts.

Once the cake is out of the oven, prick it all over with a skewer and drizzle over a little more Pomona. Cool for 10 mins, then turn out of the tin and transfer to a wire rack. Brush the glaze over the apples and serve sliced, with dollops of Pomona cream. Best eaten on the day it’s made, or warmed through the next

Slow Cooked Roast Beef

This is tender and tasty

·         2 - 4 lb beef roasting joint 

·         Salt and pepper

·         2 tbsp olive oil

·         1 onion (large, diced)

·         2 garlic cloves, smashed

·         4 carrots, 1 inch pieces

·         2 celery stalks, 1 inch pieces

·         1 cup / 250 ml dry red wine 

·         3 cups / 750 ml beef broth 

·         1/3 cup / 50g plain flour 

·         1 tsp dried rosemary

·         1 1/2 tsp dried thyme 

Instructions

1.    Pat beef dry with paper towels. Sprinkle with salt and pepper all over.

2.    Heat oil in a skillet over high heat. Brown all over - a deep dark brown crust is essential for flavour base! Should take about 7 minutes.

3.    Transfer beef to slow cooker.

4.    In the same skillet, add onion and garlic. Cook for 2 minutes until onion is browned.

5.    Add wine, reduce by half. Transfer to slow cooker.

6.    Mix together flour and about 1 cup of the broth. Lumps is fine. Pour into slow cooker.

7.    Add remaining broth, carrots, celery, rosemary and thyme into slow cooker.

8.    Cover and slow cook on LOW for 8 hours.

9.    Remove beef. Rest for 5 minutes, then slice thickly.

10.  Adjust salt and pepper to taste. Serve beef with vegetables and plenty of sauce!