It hasn't been wall to wall doughnuts this week (thank you for your kind words of support), but the apple theme is one which seems to be persisting.
These were cored and stuffed with apple juice soaked raisins, brown sugar and a cinnamon stick. And then baked in a foil tent until they collapsed into that fluffy goodness that just cries out for a little river of double cream. Autumn puddings are undoubtably some of the finest.
But although there is plenty of immediate gratification to be had from the fruits of the season, there is also an urge to preserve some of that bounty for later in the year.
Crab apple and chilli jelly - from The Cottage Smallholder's directions. It is truly delicious, and mine turned out with a subtle enough heat for the children to enjoy it too. In the depths of winter, when I open a jar, I will think of the pleasures of today, spent cosseted in my kitchen, laughing with a friend as we chopped and boiled and ladled. And the jelly will be all the sweeter for the memory. Preserving at its finest.