Place apples in the crock of a 4-5 quart slow cooker. Mix in the remaining ingredients, except for the muffin mix. Stir well making sure all the apple slices are coated. Top with muffin mixbut do NOT use the little topping or crumb packet if it comes in the mix. Save that for future use. Drizzle melted butter over the top and just poke in
Core, peel and cut the apples to small pieces. Boil the apples (in a pot with the lid on) on medium heat with the spices, sugar and 180-millilitre of water for 15 minutes, turn the hob off. Remove the cinnamon and cloves from the cooked apples. Make a puree by breaking the softened apples with a whisk or potato masher.In medium bowl, mix all Topping ingredients except butter. With fork, mix in melted butter until crumbly; reserve.
3 eggs. 1/2 pound self-rising flour. 2 lemons, rind grated, and juice. 1 pound apples chopped (Bramleys or other sharp) 1 teaspoon salt. Mix all the dry ingredients. Add lemon juice and choppedBake the pudding in the oven for about 40 minutes until lightly golden all over and firm in the centre when lightly pressed. Melt the jam with 2 tablespoons of water in a small pan. Brush over the surface and sprinkle with flaked almonds.Preheat oven to 350° F. Either spray with cooking spray or butter a 9x13 baking dish. Cut bread into 1-inch bite size pieces. Spread evenly onto a cookie sheet. Bake at 350 for 15 minutes, turning half way through. In a medium bowl, whisk together cream, milk, sugar, eggs, cinnamon, nutmeg and 1 teaspoon vanilla. Instructions. Soak the currants, raisins and sultanas in the brandy, lemon and orange juice overnight. In the morning, in a seriously large bowl, mix the suet, flour, sugar, salt, spices, mixed peel, breadcrumbs, apples and eggs with the soaked fruit and any juice/liquor remaining in the bowl. .