Apple and blackberry crumble

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Fruit mixture

6 medium small apples peeled and chopped
150 – 200 g blackberries washed
2 ozs or 50 g sugar
100ml boiling water

Mix water and sugar together.
Pour into an 2lb/2L ovenproof dish
Add apples coat in sugar solution.
Add blackberries over the top.

Crumble

125 g or 4 ozs of sugar
175 g or 6 ozs of butter or dairy free alternative cubed
250 g or 8 ozs of plain flour (gluten free) or half plain (gluten free) and half ground almonds

Cinnamon to sprinkle over at the end

Add dry ingredients to a bowl and add butter, rub in the butter until the mixtures resembles that if fine breadcrumbs.

Spread the mixture over the fruit mixture.
Sprinkle cinnamon over the top.
Bake for 40 minutes on Gas Mark 5 or 190 degrees C.

Alternatives

Raspberries with crumble mixture half plain half ground almonds

Raspberries and peaches or nectarines

A mixture of various berries

Cherries and berries

Raspberry and apple

Apple and pear

Pear and almond

Tinned fruits – drained theses will be quicker to cook so 20 minutes on 200 degrees or gas mark 6 will cook and brown the crumble.

Variations of spices:

Choose one or a variety of a few, depending on personal preferences:

Cinnamon
Ginger
Nutmeg
Mixed ground spice
Star Anise

Tru3 J0y

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Sticky toffee pudding

Ingredients for the cake
100 grams dark brown muscovado sugar
175 grams self-raising flour or gluten free alternative
125 ml full fat milk or dairy free alternative
1 large egg
1 teaspoon vanilla extract
50 grams unsalted butter (melted) or dairy free alternative
200 grams chopped dates

For the sauce
200 grams dark brown muscovado sugar approx.
25 grams unsalted butter cut into little blobs or dairy free alternative
500 ml boiling water

Method
• Preheat the oven to 190°C/gas mark 5/375ºF and butter a 1½ litre / 6 cups capacity pudding dish.

• Combine the 100g / ½ cup of dark muscovado sugar with the flour in a large bowl.

• Pour the milk into a measuring jug, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour, stirring – just with a wooden spoon – to combine.
Fold in the dates then scrape into the prepared pudding dish – if it doesn’t look very full: it will once cooked.
.
• Sprinkle over the 200g / 1 cup of dark muscovado sugar and dot with the butter.

• Pour over the boiling water – really? Yes!
• Bake in the oven for 45 minutes, check in case the pudding needs 5 minutes more.

• Once cooked the top of the pudding is springy and spongy; however underneath, the butter, dark muscovado sugar and boiling water have turned into a rich, sticky sauce.

Serve with free from or dairy vanilla custard, ice cream, creme fraiche, double or single cream – enjoy!

Tru3 J0y

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