mummy mishaps

clumsily raising my boys and baking cakes

Toffee Apple Fudge Loaf (Great Bloggers Bake Off 2014 #Week8)

Welcome to Week 8 of the Great Bloggers Bake Off and the quarter finals of the Great British Bake Off.  We are nearing the semi final now, and each week the bakes are getting harder and I am just wanting another cake round quite honestly! While I keep my fingers crossed for a cake week before the end of the series, lets look at this weeks baking theme.

It is advanced dough this week, with three kinds of enriched dough:

Siganture : Sweet Fruit Loaves
Technical : Povitica
Showstopper : Doughnuts

 As much as making doughnuts woukd be fun, I figured that a fruit loaf would last longer and possibly be lighter on the calories!! Unless of course, you make a Toffee Apple Fudge Loaf that is, which is probably as unhealthy as a doughnut to be fair!  I was going to make a simple fruit loaf plait, but then I found some fudge pieces in my cupboard and I was given some windfall apples from the OH’s parents, and I just knew that apple, fudge and some toffee sauce (used in place of honey in the dough) would be very nice, and is one of my favourite flavour combinations. I have no idea if my dough is particulary enriched, but it is too late now because I made it last weekend and one ‘naughty’ loaf is enough for a few weeks at least!


Toffee Apple Fudge Loaf
Prep time

Cook time

Total time



  • 250g strong wholemeal flour
  • 250g strong white flour
  • + extra flour for dusting
  • 1 sachet of dried yeast
  • 1 tsp of salt
  • 1 tbsp cinamon
  • 1 tbsp toffee sauce (I used sundae sauce)
  • 100g grated apple
  • 100g fudge chunks
  • 300 ml of lukewarm milk
  • 75ml melted unsalted butter
  • 1 egg, beaten
  • 25g muscavado sugar
  • 100g icing sugar
  • few drops of cold water

  1. Mix the flour, yeast, salt and cinamon
  2. Add 50ml of the melted butter, milk and toffee sauce in a well in the middle and stir
  3. Using a dough hook in a stand alone mixer, knead for about 10 minutes until elastic and pliable.
  4. Place the dough back in a lightly greased bowl and cover with a tea towel. Leave to rise until it has doubled – approx 60 minutes
  5. Once it has doubled in size, knock back and carefully remove from the bowl, and place onto a lightly floured surface
  6. Roll the dough out into as rectangular a-shape as you can about ½ cm in thickness
  7. Brush with some of the left over melted butter
  8. Scatter with the remaining grated apple, fudge pieces and sugar
  9. Carefully roll the dough up into a long sausage shape, as long as you can get without it breaking
  10. Grease and line a baking tin – I used a 10 inch bundt style tin
  11. Carefully place your loaf ‘snake’ in side the tin
  12. leave to rise again, covered with a large plastic bag, for about 45 -60 minutes
  13. minutes before the 2nd proove is complete, pre heat the oven to 200oC / 180oC (fan)
  14. glaze your unbaled braed with an egg wash and then place in the oven and cook for approx 30 minutes until the top is hollow when you tap it
  15. Leave to cool, then remove from your tin and enjoy as it is OR add an icing glaze
  17. Ensure the loaf is completely cool before addign your icing
  18. Mix the icing sugar with a tiny amount of cold water and mix into a thick paste
  19. Place into a piping bag and drizzle over your loaf
  20. This is best served on the day it is made, but is ok the following day too.






 I really enjoyed this and it made a lovely breakafast treat last Sunday. It was a little like eating a chelsea bun i guess, and the sweetness of the apple mixed with the fudge and caramelised muscavado sugar with the spice of the cinamon made for a very yummy loaf.

**Having just seen tonights show, I have realised that my dough used in my loaf is not really enriched because I did not use any eggs – doh! **

So now over to you, on your marks get set……….BAKE!!!!!!!!

GBBO badge (1)

** A reminder of the Great Bloggers Bake Off 2014 rules**

So if you would like to join in this year or you are back again for some more baking fun, then here is what it entails:

**the Wednesday night following each episode of the GBBO a linky will open, and you need to bake a recipe inspired by one which was featured in the show. It can be an exact copy, one you have created yourself or a mix! As long as it can be connected to the themes used in that episode it can be linked up.

**the linky will remain open until the following Monday at 12pm. I will NOT accept any late entries this year unlike I did last year, simply because I am giving you an extra 12 hours!!!

** all entries must carry the Great Bloggers Bake Off badge if possible please and a link to my blog

**when you tweet your bake off recipe, please @JennyPaulin with the #greatbloggersbakeoff2014 hashtag and I will RT for you and add it to the pinboard.

**each week a blogger or bloggers will be selected as a Star Baker and will recieve a special badge to wear with pride on their blog.

**the next linky will open the following Wednesday as before but obviously with a new theme based on that evenings episode.

**the recipe linked up must not be one already posted on your blog – this is a bake along

This is not a serious linky at all (unless you make it so of course!). It is just for fun and any blogger is welcome to enter whatever their baking skills are and don’t be afraid to link up any disasters – credit will be given for effort too!

And finally……

Regular Great Bloggers  who bake will recall that last year there was a prize draw for the finale of the GBBO – well I am very much working on doing the same again this year, and I can confirm that so far I am able to offer a bakeware pack from Viners worth £30


and hopefully some more prizes will be available as the bake along continues 🙂

See you next week for the round up xx

Tasty Tuesdays on

Link up your recipe of the week
Casa Costello

linking up to Supergolden Bakes

16 Comment

  1. I’m going toffee apple crazy here this week, such a great combo this time of the year. I’m itching to get baking now I’ve seen this!

  2. Wow that looks amazing! And yes I’m sure it counts as enriched due to the extra milk and toffee sauce – Paul would surely be happy 😉

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