Pumpkin and Caramelised Onion Tarts
Make use of soft red onions and leftover pumpkin in these mini tarts.
Fruit Bowl Buns
These will make use of any slightly soft fruits from the fruit bowl, such as apples, pears, apricots, plums etc. Whatever you have will be delicious.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 175g soft butter or margarine
- 175g soft brown sugar
- 125g self-raising flour
- 50g coconut or ground almond
- 2 grated apples or other fruit (roughly chop if soft fruit)
- Zest of 1 orange
- 2 large eggs, lightly beaten
- Icing sugar to dust
Method
- Preheat the oven to 180°c
- Put the butter or margarine and sugar in a bowl and beat until smooth.
- Gradually add the eggs, beating between each addition.
- Sieve the flour and fold into the mixture with the coconut or ground almonds, orange zest and chopped fruit (but save some of the fruit for the next step.)
- Put cupcake papers into muffin tins. Fill them two-thirds full with the cake mixture. Place a few pieces of chopped fruits on the top. Dust with icing sugar.
- Cook for 10-15 minutes or until cooked.
- Put onto a wire rack to cool.