Cheap and easy baking recipes with little ingredients

Apple crumble is the perfect autumn or winter warmer, and is one of the most simple and cheap baking recipes with only a few ingredients, making it a perfect way to save some cash and feed the whole family. 

Jenny, now debt free through CAP, shares why this recipe means a lot to her:

Find Jenny’s cheap and easy apple crumble recipe below:

For the apples

• 500g apples (any) 
• 6 tablespoons water 
• 1 tablespoon sugar (caster is better, but use what you have)
• Optional: ground mixed spice

For the crumble

• 200g plain flour
• 100g butter, cut into cubes (use whatever you have in your fridge)
• 90g sugar

1. Heat the oven to 180℃ / 350℉ / gas mark 4. Cut the apples into chunks, place in a medium ovenproof dish and add the water and sugar. Add the ground mixed spice (optional).
2. In a separate bowl, add flour and cubed butter, rubbing the mixture together with your fingertips until it looks like breadcrumbs. Then, mix in the sugar.
3. Sprinkle the topping over the apple mix. Spread it out, smoothing it down with the back of a fork. Bake for 45 minutes until the top is golden brown. Poke the apples with a fork – if they’re still hard, put the crumble back in the oven for another 5 mins until the apples are soft.

This simple oat recipe is a brilliant example of how a few humble cupboard staples can transform into something delicious, comforting and incredibly affordable. With no fancy tools and just five minutes of prep, it’s proof that baking on a budget can still be a joyful experience.

• 100g butter or margarine
• 75g caster sugar
• 100g porridge oats
• 100g self-raising flour
• Pinch of salt
• 25g pumpkin seeds or sunflower seeds or cranberries or coconut (optional)
• Make it vegan: Go for margarine instead of butter (most margarines are made from vegetable fat)

• Heat oven to 180°C, 375°F, gas mark 5. Melt the butter in a pan and mix in remaining ingredients.
• Mould into about 20 balls and press onto a lightly greased baking tray. Bake for 15 minutes. Allow to cool and become crispy.

Love a thick, biscuit-like crumble topping? This recipe turns everyday ingredients into something spectacular with a sneaky kitchen hack. By swapping standard flour for self-raising and adding a splash of custard powder, the topping bakes up super-crunchy and golden. Paired with sweet, tart rhubarb that turns into its own rich sauce as it bakes, this is proof in the pudding that clever baking techniques matter more than expensive ingredients.

Former CAP client, Vicky, shares her staple recipe below:

• 800g rhubarb, chopped into roughly 5cm pieces
• 50g golden caster sugar 
• 1 tsp vanilla extract 
• 1 tsp cornflour
• Custard, cream or ice cream, to serve (optional)

For the topping:

• 200g self-rasing flour
• 50g custard powder
• 150g salted butter
• 125g golden caster sugar
• 25g demerara sugar

1. To make the crumble topping, tip the flour, custard powder and butter into a large bowl, then rub together using your fingertips until the mixture looks like coarse breadcrumbs. Stir in both sugars. The crumble topping can be prepared ahead and chilled for up to three days or frozen for up to three months. Roughly break up with your hands before using. If using straight from the fridge, the topping will be more bumpy; if you prefer it to be more loose, leave it to come back to room temperature before using. 
2. Toss the chopped rhubarb, caster sugar, vanilla and cornflour together in a large bowl, making sure the rhubarb pieces are evenly coated. Set aside for 30 mins. Tip rhubarb into a large ceramic baking dish and spread into an even layer. Sprinkle over the crumble topping, making sure it covers the rhubarb completely. This recipe be assembled up to a day ahead and chilled until ready to bake, or frozen for up to three months. Defrost completely in the fridge overnight before continuing. 
3. Heat the oven to 200°C/180°C fan/​gas mark 6. Bake the crumble for 40–45 mins until the topping is golden and crisp and the rhubarb filling is bubbling at the edges. Leave to cool for 10 mins before serving with your choice of custard, cream or ice cream. 

Secret ingredient

Custard powder contains dried eggs and milk, so it enriches the topping but doesn’t alter the texture, as there’s no extra liquid.

Self-saucing

When you toss the chopped rhubarb in sugar and leave it to macerate, it releases its juices, which creates a sauce.

When you need a sweet treat fast and your baking cupboard is looking empty, these three-ingredient jam pinwheels are an absolute lifesaver. Using just ready-rolled puff pastry and a few spoonfuls of whatever jam you have in the fridge, you can whip up a batch of warm, flaky, bakery-style pastries in under 20 minutes. They’re crisp, sticky and fuss-free.

• 1 sheet ready-rolled puff pastry
• 4 tbsp jam (raspberry or apricot works best). You can even make a simple jam yourself using forged berries such as blackberries, just by adding sugar and simmering! 
• 1 tbsp milk (or beaten egg) for brushing.

1. Unroll the pastry, spread the jam evenly over it
2. Roll it back up into a tight log, and slice into 12 pinwheels. 
3. Brush the edges with milk 
4. Bake at 200°C / 180°C Fan for 15 minutes until puffed and golden.

We’ve all had those overripe, blackening bananas sitting at the bottom of the fruit bowl that are heading past their prime. Before you throw them away, turn them into a soft, comforting loaf with this easy baking recipe with little ingredients. This recipe skips expensive butter and eggs, using cupboard staples without the fancy ingredients.

• 3 medium overripe bananas (the browner, the better)
• 75ml vegetable or sunflower oil (cheaper than butter and keeps the bread extra moist)
• 100g sugar 
• 200g self-raising flour (or 200g plain flour + 2 tsp baking powder)
• Optional pantry add-ins: A pinch of cinnamon, a handful of chocolate chips, or a splash of milk if the batter feels too stiff

1. Heat your oven to 180°C / 160°C fan / gas mark 4. Line a standard 2lb loaf tin with baking paper or grease it with a little oil.
2. In a mixing bowl, mash the peeled bananas with a fork until mostly smooth.
3. Stir the oil and sugar into the mashed bananas until combined.
4. Sift or tip in the self-raising flour. Gently stir with a spoon until just combined and no white flour streaks remain.
5. Pour the batter into your lined tin and smooth the top. Bake for 40–45 minutes until golden brown and a skewer inserted into the center comes out clean.
6. Let it cool in the tin for 10 minutes, then turn out onto a wire rack to slice.

If you think that baking chocolatey fudge cake requires measuring out cocoa powder, eggs, sugar and melted butter, think again! This could be the easiest bake you’ll make: just two budget friendly ingredients, three minutes of prep, and no skill required!

• 280g chocolate hazelnut spread (budget store brands work perfectly!)
• 70g self-raising flour
• Extra (optional): 2 eggs (if you want them lighter and cakey rather than dense)

1. Heat the oven to 180°C / 160°C fan / gas mark 4 and line a small square baking tin with baking paper or butter.
2. Warm the chocolate spread in a bowl for 15 seconds in the microwave to soften. Stir in the self-raising flour until smooth and well combined.
3. Press the thick batter into the tin and bake for around 15 minutes. Allow to cool before cutting into squares.

Living on a budget doesn’t mean missing out on life’s simple pleasures. This recipe takes a traditional crowd-favorite and simplifies it into an affordable, fuss-free bake. By using everyday basics and making the most of every carrots sitting in your fridge, you get a big batch of rich, tender cake for just minimal cost. Whether you enjoy a quiet slice with a cuppa or freeze half for a rainy day, we hope this brings a little extra warmth and hope to your kitchen this week.

For the cake:

• 2 cups (or 260g) all-purpose flour (store-brand/plain flour) 
• 2 tsp baking soda (bicarbonate of soda)
• ½ tsp salt 
• 1 ½ tsp ground cinnamon 
• 1 cup vegetable oil or sunflower oil (240ml) 
• 1 cup granulated white sugar (200g)
• ½ cup brown sugar (95g) (or swap completely for white sugar if brown isn’t in your cupboard)
• 1 tsp vanilla extract (optional – leave out to save pennies)
• 4 medium eggs
• 3 cups grated carrots (about 4–5 medium carrots) 
• ½ cup raisins or sultanas (70g)
• Budget swap: ½ cup chopped roasted sunflower seeds or toasted rolled oats (optional crunch, can be cheaper than pecans)

For the thrifty soft-cheese frosting:

• 1 tub (200g–225g) value-brand soft cream cheese or soft spread
• 50g (approx. 4 tbsp) butter or margarine, softened 
• 1 ½ cups icing sugar, sifted (180g)
• 1 tsp lemon juice or vanilla extract (optional, for flavor)

Bake the cake: 

1. Preheat your oven to 180°C / 160°C fan 350°F. Grease a single 9x13-inch rectangular baking tin (or a deep round cake tin) with a drop of oil or butter.
2. In a large bowl, mix the flour, baking soda, salt and cinnamon.
3. In another bowl, beat the eggs, oil, sugar and vanilla together until smooth.
4. Pour the wet mixture into the dry flour mix. Stir with a spoon until just combined. Fold in the grated carrots, raisins and seeds/​oats if using.
5. Pour the batter into your greased tin. Bake for 30 to 35 minutes until a knife inserted into the middle comes out clean.
6. Let the cake cool completely in the tin before topping.

Make the easy frosting:

1. In a bowl, beat the softened butter/​margarine and soft cream cheese together until smooth.
2. Gradually add the sifted icing sugar a few spoonfuls at a time, beating until creamy. Stir in lemon juice or vanilla if using.
3. Spread the frosting directly over the cooled cake while it’s still in the pan. Slice into 12 to 16 square portions.