26 March 2016
Get Your Bake On: Apple & Sultana Pull-Apart
I find long weekends are such a wonderful excuse to bake- not that I need an excuse. For me baking is a science – you need the right ratios – the right ingredients to make it rise, or in some cases, not rise and if it all goes to plan then it is a beautiful thing. Sometimes I like to go rogue and go off-script and mix it up, then one of two things happen:
1. Pure magic – and I amaze myself that no one has ever thought of this… but google always shows me that they have; or
2. Sheer baking horror; the kind that you would not even give to your dog to eat, it’s so horrible.
So my two big tips when baking; if it doesn’t taste great in raw batter/mixture form, the chances are it won’t taste great when its cooked; and IF you are baking for a special occasion, or guests are coming over, NEVER go off script – unless you can send your husband into woollies for a sneaky mud cake when it all goes to pot.
Now that aside, I got my bake on this long weekend and I must say this was super easy, super fun, (the kids helped) and, it can be frozen for school lunches and snacks! So without further ado, here is a recipe for an apple and sultana pull-apart. You can thank me later! x
300g (2 cups) self-raising flour
100g (1/2 cup) caster sugar
1/4 teaspoon mixed spice
60g chilled butter, cubed
125ml (1/2 cup) milk
65g (1/3 cup) sultanas
1 large (about 200g) apple, peeled, cored, finely chopped julienne style
Plain flour, to dust
Melted butter and cinnamon sugar for finishing (optional)
Preheat oven to 200°C. Spray your cake tin (I used a spring-form tin) with a small amount of spray oil.
Combine all the dry ingredients (flour, sugar and spices) in a large mixing bowl and rub in the butter with your fingers until it forms a consistency of breadcrumbs.
Add the milk and sultanas in a hollowed well in the middle. Using a round-bladed knife in a cutting motion, combine the wet and dry ingredients until a sticky dough forms.
Knead lightly on a floured surface (use plain flour) for a couple of minutes, until it is smooth like a bread dough.
Roll out the dough (don’t forget to flour the rolling pin first) until it is about 25cm wide and 30cm long, then sprinkle the apple on top.
Roll up the dough length-wise into a log, then cut into 2cm-thick slices all the way along.
Arrange the cut pieces on their side in the prepared tin, making sure they are close together – they should be just touching – so they will join as they rise and spread in the oven.
Bake until golden – about half an hour – before transferring to a wire rack to cool for 10 minutes (if you can wait that long…. I never can).
To finish off, lightly brush melted butter over the top and sprinkle with cinnamon sugar – this step is optional if you think it is sweet enough.
*This recipe was adapted from Amanda Kelly’s sultana scrolls recipe published in Australian Good Taste April 2004 (p25)
Meredith (a.k.a. “Honest Dave”)
Creative coach, pixel perfectionist and handmade obsessed.
Store: Dee Dub Designs