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Hot Apple Cider

19 Dec

Its Christmas time and I am inclined to try more and more of christmas recipes. I came across this wonderful recipe of a cider. This is a traditional recipe which is mostly made during Halloween, Thanksgiving and Christmas holidays. Since the mood is so festive, I thought why not give this a try.

The flavors in this cider are fruity, and it gives a taste of alot of spices like cinnamon, and cloves. If you want you can make it non-alcoholic also by omitting rum in the recipe. Since its winters I think everyone prefers the rum.

Some apple juice! The most important ingredient! and orange juice mixed with the maple syrup in a pan. Heat the mixture.

Add the Good ol’ Rum!! and all the spices along with the zest of orange and lemon.

Heat it for about 5-7 minutes and your Apple Cider is ready!

Apple Cider! Its yum when hot!


  • 6 cups apple juice
  • 1/4 cup  maple syrup
  • 2 cinnamon sticks
  • 4 whole cloves
  • 1/4 cup rum
  • 1 orange zest
  • 1 lemon zest


  1. Pour the apple juice and maple syrup into a large stainless steel saucepan.
  2. Add the cinnamon sticks, cloves, rum, orange peel and lemon peel in the pan.
  3. Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.
  4. Remove the cider from the heat. Seive the cider.
  5. Ladle the cider into big cups or mugs. Drink Hot or Cold. I usually prefer hot!

(Adapted from allrecipes)

Blackberry Crumb Cake

15 Sep

Dessert time: This recipe I actually picked up from Donal Skehan. This is a really nice dessert, can be served with some ice cream. It can also be had as a tea time cake crumb. In the original recipe, self-raising flour is used. So to make flour rise while baking, soda and baking powder is added. I have made a few modifications to this recipe. First, I actually had a blackberry jam in my refrigerator. So I used that instead of the fruit blackberry. Secondly, since the jam itself is sweet, sweet content in the topping was reduced . Thirdly, used vanilla essence. Also, made a few alterations while baking this. Firstly, baked the cake batter for half the baking time. Then put the blackberry jam and the sweet crumb topping on the half-baked cake.  Finally, again put the cake back to oven for the left over baking time.

Preparing time: 25 mins   Baking time: 45 mins

115 gm butter softened

175 gm castor sugar

1 egg

1 tsp vanilla essence

280 gm (2 cups) flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon powder

125 ml milk

300 gm blackberry jam

For the sweet crumb topping

85 gm castor sugar

85 gm plain flour

zest of 1 lemon

75 gm butter

 Whenever I bake, there are a few things that I do. My first step is to collect all the ingredients required. Grease a baking tin with a parchment paper. Ideally, use of a rectangular tin is required but I used a round one.

Preheat the oven at 190 degree/ Gas mark 5.

Then sift all the dry ingredients such as flour, baking soda and baking powder.

Add cinnamon powder in the flour mix. Set aside.

In another bowl, whisk in the butter and sugar with the help of a hand beater until pale.

Add the egg and vanilla essence. Whisk to combine it well.

Fold in the flour into the mixture with a wooden spoon. Add milk.

Pour the mixture into the greased baking tin. Bake in the oven for 35 minutes.

Now prepare the crumb. Combine all the topping ingredients and mix it with the fingertips until it resembles the breadcrumb mixture.

After 35 minutes bring back the cake. Quickly pour in the jam.

Add the crumb topping.

Bake it again for about 10 mins. Or until the crust is golden. Let it cool and then bring it out of the tin and cut slices.


Use a parchment paper more than the tin so that it is easy to take out the cake.

It is a nice tea time cake crumb.

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