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Preparation time: 20 minutes
Cooking time: 12 minutes
Ingredients (makes 14) :
-2 bramley apples (approx 350g), peeled, cored and slicedMethod: Pop your apples in a pan with 50ml water and bring very gently to the boil.
-50g white marshmallows
-4 tbsp milk
-200g butter, softened, (75g for the filling and 125g for the batter)
-150g icing sugar, sifted, (75g for the filling and 75g for the topping)
-200g soft brown sugar
-1 medium egg, beaten
-250g plain flour
-1 tsp bicarbonate of soda
-1 tsp ground cinnamon
-1 handful sprinkles
Reduce the heat to a simmer, cover and cook until the apples are softened and pulpy.
Remove from the heat and stir briskly to break down any large pieces, then leave to cool.
Place the marshmallows in a pan along with the milk and heat, stirring, until the marshmallows are melted.
Beat the icing sugar and butter together until smooth. Whisk the melted marshmallows into the butter mixture and then set to one side to cool and firm up.
Preheat the oven to 200C/Gas 6. Grease 2 large baking sheets.
Beat the butter and sugar together. Now add the egg and mix until fully incorporated.
Sift the flour, bicarbonate of soda, cinnamon & cocoa together and then add about a third to the egg mixture and beat until fully incorporated followed by a third of the buttermilk.
Continue to add the flour and buttermilk in this way, mixing well between each addition.
Pipe 5cm rounds on to the prepared baking trays, allowing space for each one to rise and spread.
Cook in the preheated oven for about 10-12 minutes, until risen and springy to the touch. Remove from the baking sheet and leave to cool on a wire rack.
Whisk the marshmallow mixture, then spoon into a piping bag.
Spoon some apple into the middle of half the pies then pipe the marshmallow filling around the edge.
Sandwich with the remaining pies. Mix the remaining icing sugar with a few drops of boiling water to form a smooth paste.
Top each pie with a little icing and some sprinkles, then serve.