Tag Archives: blackberries

Recipe of the Week; Fruit Crumble with variations

Fruit Crumble with variations

  • Servings: 6
  • Difficulty: easy
  • Print

A favourite with all the family. Served with real custard a good crumble is a wonderful thing.

Per portion:
307 kcals
11g fat (6.6g saturated)
Suitable for freezing
Suitable for vegetarians

Ingredients

  • 900g (2lb) cooking apples, rhubarb, gooseberries, damsons, plums, blackberries or red or blackcurrants
  • 75–110g (3–4oz) granulated sugar, depending on sharpness of fruit
  • 175g (6oz) plain flour
  • 75g (3oz) butter
  • 50g (2oz) caster sugar

Instructions

  1. Prepare fruit, slicing any large pieces. Put into a 1.25 litre (2 pint) ovenproof dish in layers with granulated sugar.
  2. Cover with foil and bake at 190°C (375°F) Mark 5 for 15 minutes.
  3. Sift flour into a bowl. Rub butter into flour until mixture resembles fine breadcrumbs. Stir in caster sugar.
  4. Sprinkle crumble evenly over fruit. Press down lightly, then smooth top with a knife.
  5. Reduce oven to 180°C (350°F) Mark 4 and bake for a further 45 minutes or until top is light brown.

Variations

Oaty Fruit Crumble
Follow recipe and method for Fruit Crumble. For the crumble topping mix together wholemeal flour, brown sugar and 25g (1oz) porridge oats with the butter.

Ginger Fruit Crumble
Follow recipe and method for Fruit Crumble. For the crumble topping use demerara
sugar instead of caster sugar and add 1 tsp ground ginger.

Crispy Lemon Crumble
Follow recipe and method for Fruit Crumble. Add grated rind of 1 lemon and 2 tbsp crushed cornflakes to crumble topping.

 

 

 

Recipe taken from The Dairy Book 0f Home Cookery | 2012 edition

 

#recipes #puddings

 

Back to School with Scrumptious Lunchbox Muffins

Back to school with Scrumptious Lunchbox Muffins by Dairy Diary

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Back to School with Scrumptious Lunchbox Muffins

Those brand new shoes are shiny and there’s that familiar scent of new stationery with a perfectly organised pencil case nestling in a pristine (for one day only!) school bag.

It must be back to school time!

Make their first day back at school even more memorable with a scrummy homemade muffin.

With fresh blackberries it should pass muster with even the most vehement lunchbox police.

 

Lunchbox Blackberry Muffins - a Dairy Diary recipes

Lunchbox Blackberry Muffins

Makes 12–14
Time 30 mins
Calories 225 Fat 9g of which 5.5g is saturated
Suitable for vegetarians
Suitable for freezing

Self-raising flour 300g (11oz)
Baking powder 1 tsp
Bicarbonate of soda ½ tsp
Ground mixed spice ½ tsp, optional
Demerara sugar 200g (7oz)
Fresh blackberries 250g (9oz), very large ones halved
Full fat milk 300ml (½ pint)
Butter, 125g (4½oz), melted
Eggs 2 large, beaten

1 Preheat oven to 200°C/Gas 6 and line a 12 or 14 hole muffin tin with paper cases. Stir together dry ingredients and sugar in a bowl, then add blackberries and mix.

2 Whisk together milk, melted butter and eggs. Gently fold liquid into dry ingredients, taking care not to over-mix.

3 Divide batter between muffin cases and bake for 20-25 minutes or until well risen and golden. Serve warm or cold.

A Dairy Diary recipe.

 

 

Read the blog on www.dairydiary.co.uk/

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