Apple and Date Chutney

Dear Angela. Here is the original recipe for the chutney. I got this from Christina at the surgery, whose mother got it from a friend. The quantities are quite ‘loose’ and depend on what is in the store cupboard.

INGREDIENTS:

  • 2  lb cooking apples
  • as much garlic as you like
  • 1 3/4 pints malt vinegar
  • 1 lb dates, stones out and chopped
  • 1 lb raisins
  • 1 lb brown sugar
  • 1/2 tsp cayenne pepper
  • 2 tbsp salt
  • ginger, peeled and grated, if wished

METHOD:

  • Chop the unpeeled apples, garlic and ginger, and simmer in a pan with the vinegar, until soft.
  • Add the rest of the ingredients, bring to the boil and simmer for 45 minutes, stirring regularly.

Makes about 6 jars. The recorder of the recipe advises keeping your fingers crossed; I suspect because she is free and easy with the quantities.

Apple and pecan pudding

For the person who left us some apples.

We came home to find a line of cooking apples marching across the kitchen table. Tonight we had apple and pecan pudding.

INGREDIENTS:

  • 1 lb cooking apples, peeled, cored and chopped small
  • 2 oz organic pecan nuts or walnuts, chopped
  • 4 oz organic dates, stoned and chopped
  • 4 oz self-raising flour, organic/wholemeal for preference
  • 4 oz fairtrade soft brown sugar
  • 1 oz melted butter
  • 1 tbsp honey
  • 1 free-range egg, beaten

METHOD:

  • Preheat the oven to 200C
  • Mix the flour with the chopped fruit and nuts, then add all the other ingredients and stir well
  • The mixture should be scraped into a greased 8 inch square baking dish, and baked for half an hour

We had this served with cream. The pudding had a wonderful mixture of flavours and textures.