Apple Puree with Cinnamon Toast

This was a firm family favourite when I was growing up.

Serves 6


Apple Puree

800g dessert apples, peeled and cored and cut into quarters

100g soft brown sugar

100ml apple juice

1 x 4 cm piece of cinnamon stick

  • Place all the ingredients for the apple puree in a covered saucepan over a low heat and bring to a gentle simmer. Cook for 30 minutes until all the apples are tender, stirring occasionally.
  • Remove the cinnamon stick. Spoon the mixture into a food processor and blend until smooth.

Cinnamon Toast

3 tsp ground cinnamon

7 tbsp caster sugar

6-8 slices of white bread

Butter, for spreading

  • Mix the cinnamon and sugar together in a small dish.
  • Toast the bread on 1 side only. Spread the untoasted side with butter and sprinkle with sugar and cinnamon. Place the slices under the grill until bubbling and golden. A word of warning: Don’t wander off when the toast is under the grill as the sugar can burn very quickly.


How to Serve
  • Cut cinnamon toast into fingers or triangles and serve topped with the apple puree – or use the fingers to dip into the puree.

This recipe comes from the award-winning cookbook What’s for Dinner? Second Helpings by Romilla Arber. The proceeds from the book sales help fund Romilla’s Food Education Trust that awards grants to schools, groups and institutions to help them promote the benefits of home cooking.

Romilla also runs the Honesty Cookery School near Newbury and The Crown & Garter pub in Inkpen and the Honesty Kingsclere Coffee Shop.


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