Recipe adapted from amandeleine Ingredients 1/2 cup vegetable oil 3/4 cup brown sugar 1 egg 3 tbsp water 1 cup milk 1/2 tsp salt 1 tbsp baking powder 3 cups traditional rolled oats 1/4 cup dried cranberries 1/4 cup raisins 1 large apple, cored and cubed (I prefer to leave the peel on for texture and visual interest but feel free to peel the apple if you want to) 2 tbsp brown sugar Method Preheat oven to 180 degrees C. Beat together oil and 3/4 cup of brown sugar in a large bowl. Mix in egg, water, milk. In a separate bowl, whisk together salt, baking powder, and oats. Add dry ingredients to wet, stirring until combined. Stir in dried fruits. Gently stir in apple pieces. Pour into a lightly greased ramekins. Sprinkle remaining brown sugar over top. Tip: Can be made a day ahead of time, keep refrigerated and remove from fridge a half hour prior to baking. Bake in preheated oven until firm, about 35 minutes. Serve hot. Tip: the leftover keep quite well, straight from the pan or reheated in the microwave. Play with the recipe using some of your favourite baked fruits. Makes 6 Will SHE make it again? maybe.
Recipe from Chef Tetsuya Wakuda of Tetsuya’s – Sydney, Australia Ingredients 5 Large Granny Smith apples, quartered and cored, skins on 75 milliliters sugar syrup 1/2 Tablespoon lemon juice Method Place the apple quarters in a food processor and blend until smooth. Strain the apple juice through a fine-meshed sieve. Measure to make sure you have around 450milliliters of juice. Mix juice together with the sugar syrup and lemon juice. Taste for sweetness, adding syrup if necessary. Pour the liquid into an ice cream maker and follow the manufacturer’s instructions. Tip: Work fast or your apple juice will turn brown like mine as apples oxidizes very quickly Will THEY make it again? YES