Appelflap

Step 1: Put 1 ⅛ lb cooking apples (such as Goudrenet or Bramley), 1 ¾ oz raisins, 1 ⅜ oz light brown sugar, 1 ½ tsp ground cinnamon and 1 tbsp lemon juice in a pan over a medium heat and cook for 6–8 minutes, stirring, until the apples are just soft but still hold their shape.

Step 2: Stir in 1 tsp cornflour mixed with 1 tbsp water and cook for 1 minute until the juices thicken. Spread on a plate and cool completely.

Step 3: Heat the oven to 400°F (375°F fan) and line a tray with baking paper. Roll 1 ⅛ lb all-butter puff pastry to 3 mm and cut six 14 cm squares.

Step 4: Spoon filling onto one half of each square, keeping a 1.5 cm border. Brush the edges with water, fold into triangles and press firmly with a fork to seal. Cut a small slit in the top of each.

Step 5: Brush with 2 tbsp milk and sprinkle thickly with 3 tbsp granulated sugar. Chill for 10 minutes.

Step 6: Bake for 22–25 minutes, until puffed, deep golden and crisp underneath. Common mistake: underbaking; pale puff pastry stays soggy and doughy inside the layers.

Step 7: Cool on a rack for 10 minutes before eating. Keep for 2 days in a tin; warm through in the oven to re-crisp.