Cambridge CropShare

Ingredients:

• 200g wholemeal white flour
• 100g wholemeal einkorn or spelt flour
• 1/4 tsp (2g) salt
• 150ml hand-warm water
• 2tbsp (10g) oil
• 1 tsp (2g) cider vinegar

• 100g raisins
• 100ml orange juice
• 100g breadcrumbs
• 3tbsp (60g) margarine
• 1.5kg apples
• 50g sugar
• juice of 1/2 lemon
• zest of 1 lemon
• 1tsp cinnamon
• 1tsp vanilla extract
• pinch nutmeg
• 100g raisins, soaked in rum or apple juice overnight.
• 150g walnuts, finely chopped
• 50g breadcrumbs
• 100g margarine

• 500ml hazelnut milk
• 1 tsp vanilla essence
• 20g cornstarch
• 30g sugar

Directions:

1. Sift and mix the two types of flour and the salt in a large bowl.
2. Gradually add the vinegar, water and oil.
3. Knead for about 5 minutes until you get an elastic but not sticky dough (depending on the type of flour used you may have to add a little extra flour if too sticky, or oil if too dry).
4. Place the dough inside a plastic container in the fridge for at least 1/2 hour.

1. In the meantime, peel (optional) and core the apples and cut into small cubes.
2. Place the apples in a large saucepan, add the sugar, lemon juice and zest, cinnamon, vanilla and nutmeg and mix well.
3. Heat for about 5 minutes, stirring occasionally - the apples should stay fairly firm.
4. Melt the margarine and set aside.
5. Split the dough in half and roll out on a lightly floured board to about 8 inches by 12 inches.
6. Lightly flour a clean smooth towel and roll out the dough on it until it is wafer thin (it should have about doubled in size).
7. Brush the dough with molten margarine and sprinkle over the breadcrumbs, followed by the walnuts, leaving a 2 inch edge on all sides.
8. Evenly spread the apples and raisins over the nuts.
9. Fold over the short edges and, using the towel, roll up the strudel (similar to a roulade).
10. Carefully place the strudel seam down onto a baking tray lined with parchment paper.
11. Repeat with the second strudel.
12. Brush the strudels with the remaining margarine and bake in a preheated oven at 200 degrees for about 45 minutes until golden brown.

1. Mix 3 tsp of milk with the sugar, vanilla and cornstarch (it's easiest to start with the dry ingredients first)
2. Heat the remaining milk until boiling, take off the hob and add the cornstarch mix.
3. Put the custard back on the hob at low to medium heat and return to the boil for about 1/2 minute, stirring constantly.

1. Sprinkle the Apple Strudel with icing sugar and serve with the custard.
2. It's best when still slightly warm, but is also nice cold.