Core products

Moist cake with a caramelised apple topping

Preparation time: 20 mins

Cooking time: 1 hour

2 organic eating apples

225g Tate & Lyle Organic Demerara Sugar

200g Yeo Valley Organic Butter, softened

3 Waitrose Columbian Blacktail

Free Range Organic Eggs, beaten

200g organic self-raising flour

150g pot Yeo Valley Organic Natural Yogurt

For the crème fraîche:

500g Yeo Valley Organic Half Fat Crème Fraîche

2 tbsp Waitrose Organic New Zealand Forest

Honey

1/2 tsp organic cinnamon

Preheat the oven to 180C, gas mark 4. Lightly grease a round 20cm loose-bottomed cake tin, line the base with baking parchment, then grease the top of the parchment.

Core the apples and slice thinly (no need to peel). Put them in a large bowl, add 25g of the sugar and toss well to coat. Arrange the slices in the tin, overlapping them slightly to form circles.

Beat the butter and remaining sugar together until light and fluffy, using an electric hand whisk or wooden spoon. Add the eggs, a little at a time, until they are fully incorporated and the mixture is smooth. If the mixture begins to curdle, simply add a spoonful or two of the flour and continue to add the egg. Fold in the remaining flour and yogurt, then carefully spoon the mixture over the apples. Bake for about an hour, or until golden and springy to the touch.

Remove from the oven and leave to cool for 20 minutes or so. Turn the cake out onto a wire rack and leave to cool completely.

Spoon the crème fraîche into a serving bowl. Beat the honey and cinnamon together, then stir gently through the crème fraîche. Chill then serve in slices.

Apple syllabub - Serves 6

Buttery apple and cinnamon is topped with a creamy, syllabub in this stunning dessert

Preparation time: 10 mins

Cooking time: 4-8 mins

150ml Grove Fresh Pure Organic Apple Juice

50g Tate & Lyle Organic Caster Sugar

1/2 tsp Waitrose Ground Organic

Cinnamon

Juice of 1/2 organic lemon

4 organic English dessert apples, peeled, cored and quartered

25g organic unsalted butter

284ml pot organic double cream

In a small bowl, mix together the apple juice, sugar, 2 large pinches of the ground cinnamon, and the lemon juice. Cover, and place in the fridge until needed.

Cut each apple quarter lengthways into thin slices. Melt the butter in a large frying pan. Now add the apple slices, scatter with the remaining cinnamon and fry for about two minutes on each side until golden (in batches if necessary). Remove from the heat and place to one side to cool. To make the syllabub, place the cream in a large bowl and use an electric whisk to gradually beat in the chilled apple juice mixture. Continue to whisk until the mixture holds its shape in soft peaks. Reserve a few apple slices to use as a garnish. Divide the rest of the apple between six serving glasses and top with the syllabub. Decorate with the extra apple slices. Chill in the fridge if not serving immediately. Eat within 24 hours.

Sticky apple puddings - Serves 4

These individual sticky apple puddings are impossible to resist. They're delicious served with whipped cream or vanilla ice cream.

Preparation time: 10 mins

Cooking time: 20 mins

75g unsalted organic butter

75g Waitrose Organic New Zealand Forest Honey

3 tbsp Yeo Valley Organic

Double Cream

4 small organic English eating apples, Gala, peeled, cored and thinly sliced

1/2 x 250g pack Duchy Originals Organic

Butterscotch Shortbread, crushed

Preheat the oven to 200C, gas mark 6. Place the butter, honey and cream in a small saucepan and heat, stirring until melted, to make a fudge sauce. Divide half the mixture between 4 x 150ml ramekins, top with a layer of apple slices, then add half the crushed shortbread.

Layer with the remaining apples and shortbread, then pour over the rest of the fudge sauce.

Place on a baking sheet and cook for 20 minutes until golden and bubbling. Allow to stand for five minutes then carefully turn out onto plates.

Serve with lightly whipped double cream or organic vanilla ice cream.

Cook's tips: Prepare these puddings in advance and chill until ready to cook.

All recipes courtesy of Waitrose.