Apples and bacon and fruit cake

My usual monday night fare is on the cooker.
Bacon, onions, garlic and thinly sliced potatoes to be served with fried eggs for Mr Horsehound and on its own pour moi.

And as I glanced at the snooker on tv ( Judd Trump v. Stephen Maguire) I made a Dutch Apple Flan and Teabread. Snooker and baking seem to go so well together. The calmness at the snooker table matching the tranquility of making a fine pastry.

The flan in question is delightful, I've been making it for many years, came across it in The Farmhouse Kitchen Cookbook, and, according to Dorothy Sleightholm, the main author of the book and all round good egg, the recipe was contributed by a Canadian... so where the Dutch bit comes from I have no idea. But it's jolly fine either hot or cold.

The teabread is an old faithful. Dried fruit soaked in tea. Teabread is like an old friend.
And there's nothing much better than being with an old friend drinking tea and eating a good fruit cake.

For the Dutch Apple Flan:

Make an 8 inch flan case and bake blind till crispy.

Fill with a mixture of chopped Bramley apple, 125 ml natural yoghurt, an egg, pinch of salt, 2 tablespoons of plain flour, a little freshly grated nutmeg, some sugar and a  few droplets of vanilla extract.
Bake for around 40 minutes then scatter over the top a crumble mix...
Consisting of 2 and a half oz flour, 1 and a  half oz of margarine, 2 oz sugar and a generous pinch of cinnamon. 
Continue baking for around 20 minutes till slightly golden.