I am also very excited to tell you that we have now decided on the title for the next book; A Daughter’s Destiny. In this one we’ll meet the lovely Emerald, who leads a charmed life until her family is suddenly plunged into poverty. Emerald has become very dear to me and I cannot wait to share her with you. I’m really enjoying writing the Precious Stones collection and hope that you’re all enjoying the books too. A Daughter’s Destiny will be hitting the shelves in spring 2022.

Now, I dare say over the few weeks before Christmas I shall be decking the house with tinsel and baubles until it resembles a North Pole grotto! I am keeping my fingers crossed that this year my family will all be able to see it and share it with me.

I hope you all have a wonderful time with your loved ones over the holiday period and thank you all for your continued support and lovely messages. I shall so look forward to hearing what you all think of this, my latest offering.

Take care and stay safe everyone,

Much love,

Rosie xxx

Apple Charlotte

Apple Charlotte

Ruby eats apple charlotte for dessert in the Chatsworths’ house. The perfect dish for a cold, winters’ evening, why not try it yourself?

Serves 6

You will need:

1.5 kg of apples, either Bramley, Cox’s or a mix of both

175g of butter

75g demerara sugar, plus 2 tbsp extra to serve

30ml brandy (optional)

Grated zest of ½ a lemon

1 pinch of nutmeg

1 pinch cinnamon

1 pinch ginger

1 pinch mixed spice

8 slices of medium-thick, soft white bread, crusts cut off

Method:

1. Peel and core the apples, cut them into thin slices.

2. Melt 75g butter in a large pan over a medium-low heat, add the apples, sugar, brandy (if using) and a tablespoon of water (you may need to add more if you don’t use brandy), then cover and cook, stirring occasionally, until the apple is soft and beginning to break down.

3. Grate in the lemon zest, taste to check the sweetness and adjust as necessary, then leave aside to cool.

4. Heat the oven to 200°C (180°C fan)/gas mark 6. Melt the remaining butter over a low heat and skim off the foam.

5. Once you see pale solids in the bottom of the pan, carefully pour off the clear liquid above into a clean, heatproof container and discard the solids. Add spices to the liquid butter.

6. Cut the crusts from the bread. Using an ovenproof mould, such as a pudding basin or a bread tin, cut the bread into rounds or strips to line it.

7. Remove the bread from the mould, dip each piece in turn into the melted butter, then use to line the dish.