Awesome Autumn Baking Recipes

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Looking for some tasty autumn baking recipes to keep you warm and full on the cold autumnal evenings?

Then look no further as we’ve gathered some of the very best autumn baking recipes from BBC’s Good Food collection for your baking pleasure!

Bon appétit!

 

Pear Parkin Pudding with Custard

Ingredients

200g porridge oats

200g self-raising flour

2 tsp ground ginger

¼ tsp salt

175g treacle

140g butter, plus extra for the dish and dotting over

140g light muscovado sugar, plus a bit more

2 balls stem ginger from a jar, chopped, plus some of the syrup to serve

1 large egg

150ml milk

4 ripe pears, peeled, stalks cut off, cored and halved

custard, to serve

 

Directions

  1. Heat oven to 160C/140C fan/gas 3. Butter a 30 x 20cm baking dish. Mix the first four ingredients together. Melt the treacle, butter and sugar together in a large saucepan, then stir in the dry ingredients, half of the chopped ginger, the egg and milk to give a smooth batter.
  2. Spoon into the baking dish, then sit the pear halves in the batter. Dot more butter over each pear half and sprinkle with a little more sugar. Bake for 1 hr until risen all over and a skewer inserted into the middle of the pudding comes out clean.
  3. To serve, scatter the rest of the ginger over the fruit, then drizzle all over with syrup from the jar. Serve in rectangles with custard, below.

 

Apple & Blackberry Crumble

Ingredients

For the crumble topping

120g plain flour

60g caster sugar

60g unsalted butter at room temperature, cut into pieces

For the fruit compote

300g Braeburn apple

30g unsalted butter

30g demerara sugar

115g blackberries

¼ tsp ground cinnamon

vanilla ice cream, to serve

 

Directions

  1. Heat oven to 190C/170C fan/gas 5. Tip the flour and sugar into a large bowl. Add the butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy. Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.
  2. Meanwhile, for the compote, peel, core and cut the apples into 2cm dice. Put the butter and sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel. Stir in the apples and cook for 3 mins. Add the blackberries and cinnamon, and cook for 3 mins more. Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.
  3. To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins. Serve with vanilla ice cream.

 

Baked Fruity Autumn Pudding

Ingredients

450g mixed autumn fruit – we used ripe plums, peeled apples, pears and blackberries

2 tbsp butter, plus extra for greasing

200g caster sugar

1 ½ tsp cinnamon

300g self-raising flour

140g shredded suet

zest 1 lemon

 

Directions

  1. Heat oven to 180C/160C fan/gas 4. Cut 2 x 5cm-wide strips of parchment and lay them up the sides of a 1.2-litre pudding basin, making a cross on the bottom of the dish. Make sure there is some overhang to help you release the pudding when cooked. Grease again. Lay a square of foil and equal-size square of greased parchment on top of each other, folding a pleat down the middle.
  2. To make the filling, chop plums, apples and pears into 1cm cubes and place in a bowl with the blackberries. Add butter, broken into bits, 125g of sugar and cinnamon. Stir and put to the side.
  3. Sift flour into mixing bowl. Mix in suet, remaining sugar and zest. Add a few drops of water, working it through with a cutlery knife, then keep adding water until you have soft dough. Using your hand, bring the dough together into a smooth ball. Tip out onto a lightly floured surface. Tear the dough into ¾ and ¼ parts. Roll the larger portion into a rough circle, approx 20cm. Drop into the basin and press up the sides until you have a slight overhang. Tip the filling into the pastry case. Roll out the remaining ¼ to make a lid, then press the pastry edges together to firmly seal. Tuck the protruding flaps of parchment down onto pastry.
  4. Put foil/parchment on top (foil side up), pressing and squeezing the foil round the edges to make a fitted lid. Tie string securely around the lid, making a handle with extra doubled-up string. Put in a deep roasting tin, then pour boiling water to 1-2cm below foil line. Cook for 2 hrs, topping up water level if it gets too low. Unwrap, release edges using parchment tabs and invert onto a plate.

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