Our Top 3 Favourite Autumnal Baking Recipes
Autumn is the season of falling leaves, shortening days and most of all, sweet baked treats! We love a bit of amateur baking here at Jack Stonehouse, especially during autumn when comfort food is an absolute necessity. The gorgeous aromas of cinnamon, nutmeg and spiced fruits could be just what you need after a long day at work so kick those boots off, get those slippers on and get stuck into some of our favourite autumnal recipes. It doesn’t have to take a lot of effort to bake, just get your ingredients together and add them to your stand mixer as and when you need to. Ours also offer separate heads with the mixers, giving you more ways to use it than for just whisking!
Sticky Ginger Puddings
There’s nothing quite like a hint of ginger to get you ready for the colder months. The warmth of the flavour can make you feel toasty on the coldest of days, reminding you of all the great things about winter such as Christmas and nights cuddled up on the sofa. These sticky ginger puddings will be very popular so make sure you save some for yourself!
For the puddings:
- 100g pitted dates
- 2 cubes stem ginger in syrup, drained
- 2 tsp tamarind paste
- 1 tbsp black treacle
- 100g self-raising flour
- 2 tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp bicarbonate of soda
- 1 large free-range egg
- 30gunsalted butter, softened, plus extra for greasing
- 150g soft dark brown sugar
For the pudding sauce:
- 150ml double cream
- 75g dark or light soft brown sugar
- 40g unsalted butter
- 1 tbsp black treacle
- 3 tbsp stem ginger syrup (from the jar)
- 2 tsp tamarind sauce
- ½ tsp flaked sea salt
- 4 tbsp whisky
- Preheat the oven to 180°C / 160°C fan / Gas 4.
- Grease six 175ml metal mini pudding basins and line the bases with circles of baking paper then place them on a baking tray.
- Put the dates in a heatproof bowl and pour over 150ml of boiling water and set them aside to cool. Once cooled, transfer the dates to a food processor and add the stem ginger, tamarind paste and treacle then blend to a purée.
- Put the flour, ground ginger, cinnamon, bicarbonate of soda, egg, butter and sugar in a large mixing bowl. Stir in the puréed dates and mix until well combined. Our stand mixers would make this effortless.
- Spoon the mixture into the prepared moulds and bake for 20 minutes (or until well risen and firm to the touch).
- For the sauce, place all of the ingredients except the whisky into a saucepan and bring to a gentle simmer. Cook for 2-3 minutes, stirring constantly until smooth and glossy (watch out for splashes and don’t be tempted to touch or taste the sauce as it will be extremely hot). Remove the pan from the heat and stir in the whisky.
- Carefully loosen the sides of each pudding using a table knife (the puddings and basins will be hot, so wear oven gloves). Turn them out onto warmed serving plates and remove the baking paper. Pour a little sauce over each one and put the remaining sauce in a jug for anyone to top up with.
Chocolate Lava Cake
Chocolate is the kind of all comfort food, providing you with all kinds of fuzzy feelings with each bite. This chocolate lava cake can be complimented with your choice of ice cream, creating a match made in heaven that is sure to make you feel extra cosy.
- 175g butter, plus extra for greasing
- 200g dark chocolate, chopped
- 3 large free-range eggs
- 125g caster sugar
- 30g plain flour
- Preheat the oven to 180°C / 160°C fan / Gas 4 and line a baking dish (approx 20-25cm in size) with parchment paper, greasing it with a little butter.
- Melt the butter in a saucepan. Once melted, remove the pan from the heat and gently stir in half the chocolate until melted.
- In our stand mixer’s mixing bowl, add the eggs and sugar and put it on to whisk until they become pale and thick. Pour in the chocolate mixture and then sift in the flour. Add the remaining chocolate and using a spatula, fold the mixture together until it is evenly combined. Pour into the prepared dish.
- Bake for 20 minutes. When cooked, the pudding should be slightly firm around the sides but the centre should still be wobbly.
Classic Apple Crumble
It wouldn’t be an autumn baking list without the mention of the classic and iconic apple crumble. Sweet, crunchy and packed full of flavour, this apple crumble recipe is sure to be a favourite for a dinner party finale or why not just make it as a treat to yourself.
- 1kg Bramley apples
- Pinch of sugar, to taste
- 1 tbsp water or apple juice
- 100g plain flour
- 75g butter
- 50g rolled oats
- 100g Demerara sugar
- Preheat your oven to 200°C / 180°C fan / Gas 6.
- Clean the apples and cut them into quarters. Once in quarters, remove the cores and slice each piece in half from where the core was. Put the apple chunks into a pan and taste a piece for sweetness (add a sprinkling of sugar if you need it). Add a tablespoon of water or apple juice to the apples and cook them over a medium heat for about five minutes until the apples start to soften.
- Once they’ve softened, transfer the apple mixture to a shallow ovenproof pie dish.
- With the apples in your pie dish, blend the flour and butter in a food processor for a few seconds until the mixture looks like breadcrumbs.
- Stir the oats and the brown sugar into your flour and butter breadcrumb mixture and sprinkle over the cooked apples in the pie dish. Transfer it to the oven to bake for 30 minutes or until crisp and golden-brown on top.