Fancy a bit of baking? Devon’s got some cracking seasonal treats that are perfect for any time of year, really. Whether you’re after something fruity, chocolatey, or a bit of both, there’s always something delicious to whip up. This guide is all about making the most of what’s fresh, so let’s get those ovens warmed up for some proper seasonal baking in Devon!
Key Takeaways
- Autumn is a great time for baked apples with fruit and nuts, and hearty blueberry muesli.
- Summer calls for light and fresh bakes like strawberry shortcake and blueberry scones.
- Chocolate and nutty flavours are always a hit, with recipes like chocolate biscuit cake and almond cupcakes.
Autumnal Delights: Apples and Berries
As the leaves start to turn those lovely shades of red and gold here in Devon, our thoughts naturally drift towards comforting bakes. This season is all about the harvest, and what better way to celebrate than with the humble apple and the last of the summer berries? They really come into their own now, tasting even sweeter after a bit of autumn chill.
Baked Apples with Fruit and Nuts
This is such a simple yet utterly satisfying dessert. We’re talking about taking good old Bramley apples and stuffing them with a mix of sweet mincemeat, crunchy almonds, plump raisins, and a whisper of cinnamon. It’s the kind of bake that fills the house with a wonderful aroma. You just core the apples, pierce the skin a little to stop them splitting (a handy tip!), and then pack the cavities with your filling. Pop them in a dish with a splash of apple juice, dot with butter, and let the oven do its magic for about 45 minutes to an hour. Serving them piping hot with a dollop of thick cream is just heavenly.
Here’s a quick rundown of what you’ll need for four people:
| Ingredient | Quantity |
|---|---|
| Large Bramley Apples | 4 |
| Soft Dark Brown Sugar | 115g (4oz) |
| Sweet Mincemeat | 4 tbsp |
| Flaked Almonds/Pecans | 55g (2oz) |
| Ground Cinnamon | 1 tsp |
| Raisins | 2 tbsp |
| Unsalted Butter | 25g (1oz) |
| Apple Juice | For basting |
Remember to pierce the apple skin before baking; it really does stop them from bursting open in the oven, keeping all that lovely filling contained.
Ballymaloe Blueberry Muesli
While we’re talking about autumn, it’s worth mentioning that many of our favourite fruits, like blueberries, have a surprisingly long season, often stretching right through to October. This Ballymaloe Blueberry Muesli is a fantastic way to start the day, especially when you want something wholesome but quick. It’s a family favourite for a reason – you can whip it up in minutes. The beauty of this recipe is its flexibility; you can swap out the blueberries for whatever fruit is freshest, like grated apples in the autumn. It’s a simple mix of rolled oats, water, fresh blueberries, and a touch of honey.
It’s a brilliant recipe to have up your sleeve for busy mornings. Just soak the oats, mash the berries a bit, mix it all together, sweeten to your liking, and serve with a splash of cream. Absolutely delicious and good for you too!
Summer’s Sweetest Bakes
When the sun starts to shine properly in Devon, there’s nothing quite like baking with the fresh fruit that’s in season. It’s a chance to really taste the best of what the hedgerows and fields have to offer.
Fresh Strawberry Shortcake
This is a proper classic, isn’t it? A simple, buttery shortbread base, piled high with sweet, juicy strawberries and a dollop of cream. It’s the kind of dessert that just screams summer. You can make one big shortcake to share, or individual ones for a more personal treat. The key is to use the ripest strawberries you can find – they really do make all the difference.
Here’s a rough idea of what you’ll need:
- For the Shortbread: Flour, butter, and a bit of sugar. It’s a simple shortcrust pastry mix, really. Rub the butter into the dry ingredients until it looks like breadcrumbs, then bring it together.
- For the Filling: About half a pound of fresh strawberries, hulled and halved. You’ll also want some whipped cream, maybe sweetened a little with icing sugar and a splash of vanilla.
- To Finish: A dusting of icing sugar and a few whole strawberries and mint leaves for decoration.
The trick is to assemble it just before serving so the shortbread stays nice and crisp.
Blueberry Scones
Scones are a bit of a national treasure, and adding blueberries just takes them to another level. They’re perfect for a summer afternoon tea, or even just with a cup of tea on a sunny morning. They’re surprisingly quick to whip up, too.
You want to be gentle when you mix in the blueberries. Overworking the dough can make your scones tough, and nobody wants a tough scone!
These are best served warm, perhaps with a bit of jam and clotted cream if you’re feeling indulgent. They’re a lovely way to use up those plump blueberries that are usually around in early summer.
Chocolate and Nutty Creations
When you fancy something a bit richer, these bakes hit the spot. We’re talking about deep flavours and satisfying textures that really make you feel like you’ve treated yourself. It’s not just about sweetness; it’s about that lovely combination of cocoa and nuts that just works so well.
Almond and Chocolate Cupcakes
These little beauties are surprisingly simple to whip up, and the best part? They’re gluten-free! Forget fiddly steps like melting chocolate or separating eggs. You literally just chuck everything into a food processor and blitz it into a smooth, creamy batter. They bake up soft and moist, perfect with a cuppa.
Top Tip: For a little twist, try adding some chopped candied citrus peel to the mix – it gives a lovely zesty contrast to the chocolate and almond.
Chocolate Biscuit Cake
This is a classic for a reason. It’s a no-bake wonder, which means less fuss and more eating. You’ll need good quality chocolate and some crunchy biscuits, maybe a few nuts thrown in for extra texture. It’s dense, rich, and incredibly satisfying. It’s the sort of thing you can make ahead of time, which is always a bonus when you’ve got a busy schedule. We often find ourselves reaching for a slice of this after dinner, especially when the weather turns a bit cooler. It’s a real crowd-pleaser, and honestly, it’s hard to stop at just one piece. If you’re looking for a reliable treat, this is definitely one to try. You can find some great local ingredients at places like The Daily Knead bakery in Totnes, which might give your bakes an extra special touch.
Making a good chocolate biscuit cake is all about the balance of textures. You want that satisfying crunch from the biscuits, but also a smooth, rich coating from the chocolate. Don’t be afraid to experiment with different types of biscuits and add-ins like dried fruit or even a splash of your favourite liqueur for an adult twist.
Seasonal Tarts and Custards
When the weather starts to turn a bit cooler, or even if you just fancy something a bit more substantial than a fruit crumble, tarts and custards really come into their own. They’re perfect for using up seasonal fruits, and there’s something so comforting about a rich, creamy filling encased in buttery pastry.
Besançon Rhubarb Tart
This tart is a brilliant way to use up that tart rhubarb that’s often available in late spring and early summer. The sharpness of the rhubarb is beautifully balanced by the sweet, creamy custard and a crisp pastry base. It’s not overly complicated to make, and the result is always impressive. You can serve it warm with a dollop of cream, or even a scoop of vanilla ice cream if you’re feeling indulgent.
Top Tip: Make sure your rhubarb is evenly cut so it cooks through at the same rate. You want it tender, not mushy!
Here’s a rough idea of the quantities you might need:
| Ingredient | Quantity |
|---|---|
| Plain Flour | 225g |
| Butter | 170g |
| Salt | Pinch |
| Icing Sugar | 1 dessertsp. |
| Rhubarb | 450g |
| Castor Sugar | 6-8 tbsp. |
| Cream | 300ml |
| Eggs | 2 large/3 small |
| Vanilla Essence | 1 tsp. |
It’s a lovely bake for a Sunday afternoon, and the smell that fills the house while it’s baking is just divine.
Our “Seasonal Tarts and Custards” section is bursting with delightful treats perfect for any time of year. From fruity delights to creamy custards, there’s something to tickle everyone’s fancy. Why not explore these wonderful bakes and find your new favourite? Visit our website today to see the full range!
So, What’s Next?
Well, that’s a wrap on our year of seasonal baking here in Devon. We’ve seen how the months bring different flavours to our kitchens, from the sharp tang of rhubarb in spring to the comforting warmth of baked apples in autumn. It’s been a lovely journey, and hopefully, it’s inspired you to get your aprons on and try out some of these recipes yourself. Don’t forget, the best ingredients are often the ones that are freshest right now, so keep an eye on what’s available locally. Happy baking, everyone!
Frequently Asked Questions
What sort of apples are best for baking?
For baking, Bramley apples are a top choice. They’re known for their tartness and how well they soften up when cooked, making them perfect for dishes like baked apples.
Can I use frozen berries in my baking?
Absolutely! Frozen berries work a treat in most recipes, especially things like scones or muesli. Just make sure to use them from frozen and maybe add a little extra baking time if needed.
How do I stop my baked apples from bursting?
A simple trick is to pierce the skin of the apple all around with a sharp knife before baking. This lets the steam escape, stopping them from splitting open in the oven.
