Martha very kindly wrote out the recipe for me – thanks to Mum for passing it on!

Ingredients

175g self raising flour

1 tsp baking powder

1 1/2 tsp cinnamon

150g butter

150g caster sugar

2 large eggs

150g plain natural yoghurt

1 tsp vanilla extract

1 apple (peeled, cored and chopped)

50g oats

250g cherries (washed and stones removed – you could use frozen but fresh are better)

Method

1. Preheat the oven to 180C (160 fan) gas mark 4. Sift the flour, baking powder and cinnamon into a bowl and set aside.

2. Beat the butter and sugar together until light and fluffy. Stir in 2 tbsp of the flour mixture and then add the eggs and vanilla extract. Beat well.

3. Gradually add in the flour mix and the yoghurt until thoroughly combined. Stir in the chopped apple, oats and cherries and then pour into a lined tin – I used my brownie pan which was the perfect size. Level the mixture with a palette knife.

4. Bake in the oven for 20 minutes, cover and then bake for a further 25-30 minutes. Leave to cool in the tin.

Enjoy! It is delicious on its own or with custard!

The post Martha’s apple and cherry traybake appeared first on Hello! Hooray!.

This recipe originally comes from the Delicious Magazine website.

Ingredients

425g strong plain white bread flour, plus extra for dusting

½ tsp salt

50g butter, softened

7g sachet easy-blend fast-action yeast

1 tsp ground cinnamon

25g light muscovado sugar

1 eating apple, cored and finely diced (I used a Pink Lady apple)

150g dried cranberries

125ml milk, plus extra for brushing

400g natural colour marzipan

Method

1. Place the flour and salt in a large mixing bowl. Add the butter and rub it in until it resembles breadcrumbs. Stir in the yeast, then add all the remaining ingredients except the milk and marzipan.

2. Pour the milk into a jug and add 125ml boiling water. Stir into the dough and mix well until it gathers into a soft ball.

3. Turn the mixture out onto a floured work surface and knead for 5 minutes until smooth and elastic. Cut off about 75g marzipan and reserve to make the crosses. Cut the remaining marzipan into twenty four 1cm cubes. Form the dough into a fat sausage and cut into 12 slices, cut each slice in half and place a piece of marzipan in the centre of each and pinch the dough around it. Roll into a ball and place on a baking tray.

4. Roll out the reserved marzipan into tiny thin sausages and use to make crosses on the buns. Cover loosely with cling film. Leave in a warm place, for about an hour, until doubled in size and the dough feels very light and airy.

5. Preheat the oven to 200C/fan180c/gas 6. When ready to bake, brush the top of the risen buns with milk. Bake in the oven for 30 minutes until golden brown.

Enjoy – Happy Easter!

The post Cinnamon and apple hot cross buns with marzipan appeared first on Hello! Hooray!.