Apple Friands

Fresh Apple Friands

Recipe Adapted from Laundry etc

1 Medium Sized Bramley Apple
1 1/2 tablespoon Soft Brown Sugar
1 1/2 tablespoon Honey
5 Egg Whites – I used Two Chicks Liquid Egg Whites
125g Butter, melted
100g Ground Almonds
100g Icing Sugar
60g Plain Flour

1. Preheat the oven to Gas Mark 5, and prepare your Friand tin by buttering each of the moulds – I used a muffin tin as I do not own a Friand Tin… Yet.

2. Peel and core your Bramley apple and chop it into small sized pieces, then place in a small pan, sprinkling 2-3 teaspoons of water over it. Bring to a simmer and cook until it is soft and mushy, this should only take about 3-5 minutes.

3. Add the brown sugar, maple syrup and 1 tsp vanilla extact, stir and cook for another minute or 2. You can add more sugar if desired but I think the Bramley Apples taste great tart against the Friand Sponge. Set aside to cool until needed.

Stewing Apples for Friands
4. In a large mixing bowl, whisk the egg whites using an electric mixed until just frothy.

Whisked Egg Whites for Apple Friands


5. Add the melted butter, flour, ground almonds and icing sugar and combine quickly to make a batter.

6. Pour the mixture into your friand/muffin tin, filling them about two thirds of the way. Drop a heaped teaspoon of the stewed apple onto the centre of each friand.

Apple Friands just about to go in the oven

7. Bake them for 20-25 minutes (mine took an extra 10 minutes) till risen and set and just starting to turn golden brown. Remove from the oven and leave to cool in the tin for 5 minutes before turning them out onto a rack to cool.

The only trouble that I had with these friands was getting them out of the tin even though I grease my tin, so make sure that you grease it really well. They were not the neatest when I got them out so I put them in little fairy cases for my presentation, they may of even baked well in them which is an option for next time.

These went down a treat when I took round to my friends on Halloween, along with the Black Forest Cupcakes I took too.

Brownies & Traybakes

Minstrel Brownies

Minstrel Brownies cut into 16 Squares

After Halloween I still had quite a lot of chocolates leftover and I also wanted to use up the rest of my liquid egg whites up and what better way to use them up by baking something yummy for one of the new editions to my bookshelf.
The recipe that I decided to go with this Brownie recipe which comes from Lorraine Pascale’s A Lighter Way To BakeBlooming Brownies.

100g Unsalted Butter
100g Dark Chocolate (at least 70% cocoa solids), roughly chopped
75g Milk Chocolate, roughly chopped
3 Medium Eggs
2 Medium Egg Whites – I used Two Chicks Liquid Egg Whites
100g Soft Light Brown Sugar
3 tablespoon Wholemeal Flour – I used Allinson Wholemeal Plain Flour
1 teaspoon Bicarbonate of Soda
50g Cocoa Powder
100g Minstrels, broken up – plus a few extra whole to add on top


1. Preheat the oven to Gas Mark 4 and line a 20cm (8 inch) square tin with baking parchment.

Tin lined ready for Minstrel Brownies
Lined 8 inch Square Tin
Ingredients for Minstrel Brownies
Ingredients for the Minstrel Brownies










2. In a small saucepan melt the butter over a low heat, remove the pan from the heat and then add the chocolate, setting aside so that the chocolate can melt.

Chocolate and Butter melting for Minstrels Brownies
Butter & Chocolate set aside to melt
Melted Chocolate and Butter for Minstrels Brownies
Butter and Chocolate melted










3. Meanwhile, put the eggs and egg whites into a large mixing bowl or in the bowl of your stand mixer and whisk them until they are pale and fluffy. Add the sugar in bit by bit, whisking after each addition until it is all combined and the mixture is really light and mousse-like.

Eggs and Egg Whites for Minstrel Brownies
Eggs and Egg Whites in a large bowl
Whisked Egg Whites for Minstrels Brownies
The Mousse like Eggs and Egg Whites after being whisked










4. Once the chocolate is melted, give it a little stir, then carefully pour it around the whisked-up eggs. This so that you don’t knock out any of the air.

5. Lightly scatter over the wholemeal flour and bicarbonate of soda, and then sift the cocoa powder on top. Gently fold everything together really well but being carefully not to knock out any of the air.

Tip from Lorraine – The melted chocolate has a habit of sinking to the bottom of the pan, so really get underneath the egg mixture to ensure everything is well combined.

6. Carefully pour the mixture into your lined tin from a very low height, this so you don’t knock any air out. Smooth the brownie mixture out evenly using the back of a spoon. Sprinkle the broken up Minstrels on top of the brownie including a few extra whole ones.

Tip from Lorraine – There is no raising agent in this, so the only way it will puff up in the oven is down to the air that you have whisked into it. 

Mixture for Minstrels Brownies in the tin
Brownie mixture in prepared baking tin
Brownie Mixture with broken Minstrels sprinkled on top
Broken Minstrels sprinkled on top










7. Bake the brownies in the oven for 20-25 minutes until springy to the touch but crusty on top and until a skewer pierced into the centre comes out clean. Remove from the oven and leave in the tin until cool enough to handle.

Minstrel Brownies just out of the oven

 Remove your brownie from the tin and place on a wire rack to cool completely, once cool cut into 16 even-sized squares to serve.

I really like the Galaxy Minstrels topping this brownie I might add a little more next time, I also think that Galaxy Counters or even Maltesers would work great too. I found these brownies really moist and delicious as well as the Minstrels I might try a variation of adding chopped chocolate into the actual mixture of the brownie, I mean if your going to have a chocolate Brownie don’t skimp on the chocolate.