Apple, Walnut and Cheese Loaf

The Bramley Apple bi-centenary celebrations continue this month with the final of the Bramley Bursary, a nationwide competition to find the best new young Bramley chefs, being staged on the 14th. The winner of the Bursary will work alongside Michelin starred Angela Hartnett in the kitchen of the York & Albany.

Our very own celebrations can continue this month with this delightful tea bread style cake. Especially tasty while still warm but just as good cold by itself or spread with butter.


8oz (225g) wholemeal flour 4oz Cheddar cheese, grated
1 teaspoon baking powder 2oz chopped walnuts
1 teaspoon bicarbonate of soda 3 eggs, beaten
1 teaspoon ground cinnamon 3oz butter, melted
½ teaspoon salt 1 tablespoon milk
2 Bramley apples, peeled,cored and diced  


  1. Grease a 1½lb (700g) loaf tin and line the bottom.
  2. Sift the flour, baking powder, bicarbonate of soda, cinnamon and salt into a large mixing bowl. Blend in the bran remaining in the sieve.
  3. Add the cheese, walnuts and apples and combine the ingredients well.
  4. Gradually beat in the eggs then pour in the butter and milk and mix together thoroughly.
  5. Pour the mixture into the loaf tin and bake in a pre-heated oven at 180ºC/350ºF/Gas Mark 4 for 1 hour.
  6. Leave to cool slightly before removing from the tin.


Bramley Apples
Cheddar Cheese