Tag Archives: plums

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

 

Fruity Baked Custard

This fluffy pudding is perfect autumnal comfort food.

Fruity Baked Custard

Preparation time 10 minutes
Cooking time 10 minutes
Calories per portion 289 Kcal
Fat per portion 17g of which saturated 8.2g
Serves 4
Suitable for vegetarians

Cox’s apples 2 large, peeled, cored and thinly sliced
Plums 225g (8oz), halved, stoned and cut into wedges
Butter 15g (½oz)
Sugar 40g (1½oz)
Ground cloves ½ tsp
Ground cinnamon ½ tsp
Eggs 4
Soured cream 142ml tub

1 Put the apples, plums, butter and half of the sugar in a large frying pan. Cook over a low heat until the fruit is softened, stirring continuously. Add the cloves and cinnamon. Stir well and remove from the heat.

2 Separate the eggs, so the whites are in a mixing bowl and the yolks in a small container. Whisk the egg whites until stiff. Fold the eggs very gently into the fruit. Wipe out the bowl and then beat the egg yolks with the soured cream and fold gently into the fruit.

3 Cook over a low heat until the mixture has set. Then sprinkle with the remaining sugar and brown under a hot grill. Serve immediately, while hot, with soured cream or natural yogurt.

Cook’s tip
If your frying pan has a plastic handle, take care it doesn’t melt when browning the custard under the grill.

 

Recipe taken from the Just One Pot.

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