Name: Apple and pear crumble cake with apple and pear whisky sour
Total time: 6000 s
Yield: 6
Ingredients: 250 gram self-raising flour; 2 1/2 teaspoon ground cinnamon; 140 gram unsalted butter; 140 gram soft light brown muscovado sugar; 3 free-range egg; 5 tablespoon milk; 1 Bramley apple; 1 conference pear; 1/2 box oaty crumble mix; 50 gram butter; as needed lighter crème fraîche; 50 millilitre distilled special reserve blended Scotch whisky; 25 millilitre lemon juice; 10 millilitre cloudy apple juice; 2 conference pear; 125 gram caster sugar; 1 slice apple; 1 slice conference pear

Step 1

Preheat the oven to 160°C/140°C fan/gas mark 3.

Step 2

Grease and line the base of a 2lb loaf tin – we like to use loaf tin liners for ease and speed.

Step 3

Add your self-raising flour (250 g) and ground cinnamon (7 g) to a food processor along with the unsalted butter (140 g) . Pulse until it resembles fine crumbs, then add the soft light brown muscovado sugar (140 g) . You can also do this by hand.

Step 4

In a bowl, beat your M&S free-range mixed eggs (3) until fluffy and pale lemon in colour. Add the mix from the food processor to a bowl and add the beaten eggs, milk (75 mL) , Bramley apple (1) and conference pear (1) . Gently mix well until everything is combined, then carefully add the mixture to your loaf tin.

Step 5

Mix the M&S oaty crumble mix (1/2 box) with the melted butter (50 g) until you get crumbly pieces. Sprinkle it over your cake and bake for 70 minutes (check how it’s getting on after 60 minutes). At this point your cake should be firm to the touch and a skewer should come out clean.

Step 6

Cool your cake in the tin for 15 minutes, then carefully turn it out to cool fully on a wire rack. Slice and serve with lighter crème fraîche (as needed) or double cream.

Step 7

To make a pear syrup, chop up conference pears (2) and add them to a saucepan along with 125ml water and caster sugar (125 g) . Bring the mix to the boil. Once it’s there, turn down the heat and simmer for 15 mins. Strain the mixture into a bowl, making sure you squish those pears to get as much juice out as you can. Pour it into a sterilised jar and cool before using. Store in the fridge for up to a month.

Step 8

To make your cocktail, shake the M&S Distilled special reserve blended Scotch whisky (50 mL) , lemon juice (25 mL) and pear syrup together in a shaker with plenty of ice. Strain into a tumbler filled with ice and finish with a dash of M&S cloudy apple juice (10 mL) . Garnish with a slice of apples (1 slice) and conference pears (1 slice) and enjoy alongside a slice of cake.

Apple and pear crumble cake with apple and pear whisky sour

RECIPE

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For the apple and pear crumble loaf cake

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