Apple day at Burwash Manor – #CountryKids

A few weeks ago we saw an advert for an Apple Day at Burwash Manor near Cambridge that was happening last weekend. We’ve not been to an apple day before, but Tom googled it and found that it’s quite a common tradition for places to put one on. The posters said that there would be various things on there throughout the day, including mini steam train rides and tractor rides, as well as apple related things like stalls selling apples, cider and watching apples be juiced. We knew that the non-apple stuff that was mentioned would be appealing to Andrew, and the entrance fee seemed reasonable for a family, so we headed off to be there for when it opened.

We parked in a muddy field – when I realised that this really wasn’t the weekend to be without our toddler sling that was away to be repaired, and we had to get the buggy out. It wasn’t so muddy when we got to the main field though, and then there was a path too around the toy/craft/food shops bit. The first thing that Andrew saw was the tractors, which were having a ‘ploughing contest’ first thing in the morning. He and Daddy nipped up the field to have a closer look, whilst I waited at the car for Joel to wake up from his nap.

Apple day 1

As we walked up the field towards the entrance, Andrew spotted the next amazing treat in store: the mini steam train that was chugging up the field on its own little track. So he ran off in front of us and, although we called him back, the ladies on the gate had to stop him from running right in without us! We explained that we needed to pay them, and he was happy when he got a sticker to show that we’d paid. Of course he had to have a go on the train before we did anything else. This was in fact the same train that he had been on at another country fair a few months ago – it’s a local enthusiast who has his own portable mini steam railway who goes to event like this and charges a not unreasonable amount for rides.

Apple day 2

There were a few other fairground type rides, but at double the cost of a train ride, we persuaded him that after we’d looked around some other things he could have another train ride. So we headed off to the other parts of the event. The next thing that Andrew spotted was a playground with swings, slides and climbing frames. Of course we then spent a good amount of time there, although it had been raining so the boys got quite wet – they didn’t seem to mind though, and I always carry spare clothes for these kind of situations.

After we’d exhausted the playground, we headed off towards the courtyard where there are little craft, toy and food shops, and on the day there were also food and drink stalls selling fancy cups of coffee and up-market burgers and sausages etc. We had a browse of a few shops, and spent quite a bit of time in the toy shop because they rather handily had some toys on display that you can play with, including a train set!

Apple day 3

When we came out of that shop, we saw that a steel band was about to start playing in the courtyard. They played some classic songs and the music sounded very happy. Quite  a crowd gathered, and there were several young children standing at the front, and most of them joined in with some dancing that a few of them started off. Andrew danced a bit, though he seemed too concentrated on being fascinated with the music to want to dance that much.

Apple day 4

We then headed back towards the field near the entrance, where they were now in full swing juicing apples at one of the stands. This was fun to watch, and Andrew was again fascinated by the machine that took apples in at one end and out came juice at the other. We watched that for quite a while! Opposite this stand were some stalls selling apples and local honey. We tried a few different varieties of apple and then decided to buy some to take home with us. When asked which apple he liked best to take home, Andrew replied with “pear”! So he got a few pears to take home – to be fair, he loves pears, and although he eats apples, pears are a definite favourite at the moment.

Apple day 5

As he had been a good boy, we allowed Andrew his second train ride as promised, and after this we headed out back to the car, passing the tractors on our way, which were still ploughing for the competition. We’d hoped that we could have a tractor ride, but it seemed that these must have been scheduled for later in the afternoon, and we felt as though we’d done what there was for young children and they were getting tired.

It was a fun morning out and we’re glad that we got to experience an apple day for the first time.

Linking up with the fab #CountryKids linky over at Coombe Mill’s blog 🙂

Country Kids from Coombe Mill Family Farm Holidays Cornwall

Apple pie (inspired by the Great British Bake Off, episode 5)

As we were away last weekend, I missed a week of baking inspired by the Great British Bake Off (GBBO). The desserts the contestants made last week were very impressive, and I think I would have gone for baking a torte if I’d have had chance to do some baking myself (that was one of the things they had to bake). This week it was all about pies. For the first bake they had to make a Wellington (with whatever filling they liked), for the second – the technical challenge – they had to make what looked like an incredibly difficult chicken and bacon pie with a hand-molded, hot-water pastry (a bit like a pork pie really), and for the third they had to bake a sweet American pie (with whatever filling they liked).

mmmmmmm apple pie 🙂

As I’m not into cooking meat at all at the moment, I thought a sweet pie would be my best option. I was particularly interested in the short clip that was shown as part of the programme, telling us all about the history of the apple pie in America, as that was one of the first sweet American pies to really make it big, even though none of the GBBO contestants chose to make something that simple – their flavours were along the lines of pumpkin pie, squash pie, sweet potato pie, Key lime pie, and peanut butter pie. I haven’t had apple pie for a long time, so I decided that this simple but effective pie would go down well with my boys and me. Andrew’s Aunty Jenny was even with us on the day I made it, so I had an extra taster this time; the adults approved, but Andrew wasn’t too bothered – I think he was too tired by the point we ate it.

An Andrew-sized slice - the first slice is always the hardest to cut nicely out of a pie, but I think this isn't bad, even if it did collapse a bit at the side. The next ones came out more in tact!

I went for a simple shortcrust pastry with no sugar, and a caramelised apple filling. I didn’t want to make the pastry sweet, because I don’t like pastry too sweet and think that it’s actually nicer to have the contrast of a plain pastry with the sweetness of the apple filling. (Maybe Paul Hollywood would approve? He didn’t seem to like the sickly sweet American pies that some contestants came up with, but preferred more mellowed-down British versions!) Plus I’ve found it hard to make sweet pastry in the past, whereas plain shortcrust is easier in my experience. I found a great page on Delia Smith’s website, giving tips on how to achieve good shortcrust pastry, which points out some of the potential pitfalls to avoid. I have to say it turned out very well and I found it pretty easy to make, even without a food processor – the main thing is making sure everything is at the right temperature when you need to use it.

Here’s my recipe, which has very few ingredients, but the outcome is a yummy, good classic apple pie.



  • 8oz plain white flour
  • 4oz unsalted butter
  • cold water


  • 2 large Bramley apples
  • 80g brown sugar
  • 50g unsalted butter
  • 20g flour


  1. First make the pastry so it has time to rest whilst you’re doing the other bits (or leave it for a few hours or overnight). Take the butter out of the fridge and leave it to soften to room temperature. According to Delia, you should just be able to cut through it easily with a knife, but it should still be quite solid.
  2. Cut the butter into small chunks and add to the flour. Rub the butter into the flour using your fingertips, working quickly and lifting the flour up as you rub, to keep it light and aerated. Don’t overdo it, but stop when you have a rough breadcrumb-like texture.
  3. Gradually add small amounts of cold water, like a couple of tablespoons at a time, and mix with a knife to bring the mixture together into a dough. Once it gets wet enough, finish bringing it together with your hands, and form into a ball. Stop handling it, put it into a food bag, and leave it to rest in the fridge for at least an hour, if not more – overnight is good.
  4. Then make the apple filling. Peel and core the apples, and cut them into chunks.
  5. Melt the butter and sugar in a pan on a moderate heat. Add the apples, and cook for about 5-10 minutes until lightly golden and a bit squidgy. Just before you finish cooking them, add the flour and stir in until the caramel sauce thickens. Take the pan off the heat and allow the filling to cool completely.
  6. When the pastry is well chilled, take it out of the fridge and allow it to come to room temperature before rolling it. Getting the temperature right is key in making successful pastry, so don’t try to rush it. At this point, pre-heat the oven to 180ºC (fan).
  7. Once warmed up enough (but not too warm!), cut the pastry into two pieces: about one third of the whole for one piece and two thirds for the other.
  8. Roll the bigger bit of pastry out to about 3mm thick, big enough to fit the bottom and sides of your pie dish, with a small overhang.
  9. Line the pie dish with the pastry, and cut off any excess bits of pastry beyond the small overhang.
  10. Pour the cooled apple filling into the pastry-lined pie dish.

    A glimpse of the yummy filling before the lid went on!
  11. Roll the smaller bit of pastry out to about 3mm thick, big enough to cover the top of the pie dish. Place this pastry on top of the filling. There should be enough room in the dish after the filling has gone in so that there is a lip of pastry that can join with the lid pastry.
  12. Press the lid pastry together with this lip of pastry from around the side, using a fork to squish them together and make a nice pattern at the same time. Use the fork to make several pricks in the pastry lid, to allow steam to escape when cooking.
  13. Bake in the oven for 30-40 minutes, until the pastry is golden.
  14. Remove from the oven, and eat as fresh as possible – hot apple pie is so much better than cold apple pie! 🙂

    Spot the shadow from the photographer! You can tell I'm no professional. Must get round to putting into practice the tips I got from Britmums!

Apple and blackberry tarte tatin (inspired by the Great British Bake Off, episode 3)

Another week has passed in the Great British Bake Off (GBBO) competition, and yet again it has inspired me to have a go at baking something myself. This week was all about tarts – the contestants had to bake a tarte tatin of their choice, a treacle tart following Mary Berry’s recipe, and a decorated fruit tart worthy of display in a patisserie window. There were some amazing bakes. At the end of the program I turned to Tom and said: ‘Would you prefer it if I baked a tarte tatin or a treacle tart?’ His immediate response was ‘tarte tatin’, which I was hoping he’d say, because I’m not a massive fan of treacle tart (which incidentally has no treacle in it, but lots of sweet golden syrup and I don’t like baking with that very much).

Crunchy puffy corner

I have to say that pastry is not something I’ve had loads of experience with. On the occasions that I have made it, rather than going for the easy option of buying ready done stuff, it’s turned out well about half the time, and I’ve had problems the other half. I think the biggest problems have been getting it too warm and overworking it. And I’ve never thought about making puff pastry – all the times I’ve wanted to make it I’ve done shortcrust, either sweet or savoury. (I found out on the GBBO this week that sweet shortcrust is hard to make because the sugar does something to the dough that makes it harder to work with – maybe that could explain some of my mishaps when making sweet pies?) Puff pastry is what you need to make a traditional tarte tatin, so I decided this would be a good chance to have a go and see whether it would be added to my list of pastry success or pastry failures. I’m glad to say that it turned out to be the former 🙂

As blackberries are just in season now that we’re into September, I thought that it would be nice to try an apple and blackberry tarte tatin rather than just the traditional apple flavour. I was aware, however, that using a soft fruit like blackberries would potentially cause problems with it being too wet, just like one of the GBBO contestants who used plums and cherries found. So I used mainly apples, which I know work well for this, plus some blackberries to add to the main apple flavour. The blackberries were quite tart, so perfect to go with the sweet caramel that goes on the top (or bottom to start with before you turn it the right way up). The basic idea is that you make it the wrong way up, by putting the caramel sauce in the dish first, then the fruit, then the pastry, and when you turn it the right way up once cooked and cooled completely, the tart has a pastry base and fruity topping with caramel.

The finished apple and backberry tarte tatin. I love the colour that the blackberries have given it, so much more appealing than a light apple colour with a bit of browning from the caramel.

I’m happy with how it turned out. The pastry actually puffed up quite well and was properly crispy all over (no soggy bottom – that’s a success in itself!) I think if I did it again I’d make the pastry slightly thinner though, because although it was all cooked, the inside bit of the pastry was more like shortcrust (i.e. not so puffy) than the outside layers that puffed up well. The fruit combination worked really well and wasn’t too wet or too sweet for me. I love the way the blackberries have given it a deep red colour, which is more inviting than an insipid apple colour with some browning from the caramel. So overall a great tasting and looking tart in my opinion! My tasters, who this week featured my parents too, agreed. Here’s the recipe I came up with if you’d like to have a go yourself.



  • 250g butter
  • 250g strong white flour
  • 150ml water


  • 6 small apples – I used Braeburns because that’s what was cheap in the supermarket when I went!
  • blackberries (about 100g)
  • 100g sugar
  • 100ml water


The recipe I used for the rough puff pastry was from the BBC good food website – it’s Gordon Ramsey’s recipe. Check out that website to get the method for the pastry – make this first as it’s best done in advance and left to chill for quite a while – I left mine overnight.

This was after the first rolling out of the dough. Notice the marbled effect with streaks of butter in amongst the flour and water dough.
This shows the dough folded into thirds so there are three layers (see the above website for the exact method).
  1. Start by preheating the oven to 200ºC (fan) and lining an oven-proof dish with greaseproof paper. Traditionally it’s a circular dish that’s used, but I decided to be a bit different and use a square dish.
  2. Then prepare the fruit. Wash the blackberries and keep them whole. Wash and peel the apples, then remove the core and cut into quarters. The apples I bought were very small, perfect for cutting into quarters here, but if yours are bigger, maybe eighths or sixths would be better – they just need to be not too thick so they don’t take ages to cook as you’ve only got the length of time that it takes the pastry to cook otherwise that will be overdone.
  3. Then make the caramel. Put the sugar and water in a small saucepan (a plain metal one, NOT non-stick is best) and place on a medium heat. Stir briefly until the sugar is dissolved, but once it has, don’t stir it any more otherwise the sugar will crystallise and the caramel will be no good. Let it bubble away on the heat for about 10-15 minutes until it starts to thicken. Leave to cool slightly and it will thicken some more, but don’t leave it too long otherwise it will be hard to spread across the dish.
  4. Spread the caramel over the base of the dish on top of the greaseproof paper.
  5. Position the fruit in an attractive pattern on the caramel. I went for apples around the outside and in the centre, with a line of blackberries between the two (square) rings of apple.
  6. Roll out the pastry to about 1cm thick and cut to the size of your dish.

    Pastry rolled out ready to go on top of the fruit. It was slightly too wide, so I cut the edges off one side and made some pastry twists out of them, a bit like cheese straws but I wanted to keep them plain.
  7. Place the pastry on top of the fruit and press down lightly. Pierce the pastry in a few places to let the steam that comes off the cooking fruit out from the tart and stop the pastry going soggy.
  8. Bake in the oven for about 30 minutes, until the pastry is puffed up and golden.
  9. Remove from the oven and let cool completely.

    Nice crispy puffy pastry just out of the oven. Waiting for it to cool down completely before turning the right way up.
  10. Turn the dish upside down onto a plate, so that the tart comes out with the pastry on the bottom and the fruit on the top. Remove the greaseproof paper and the tart is ready to devour! Enjoy 🙂
    A slice of yummy tart. You can see that the pastry isn't as puffy inside nearer the fruit, but it is cooked, it's just got the texture of shortcrust rather than puff.

    I know this is out of focus, but I was trying to capture the lovely crispy puffy bit of pastry that came out around the edges of the tart.