I made a yummy crumble today and thought I would post the recipe here.
It’s also a frugal crumble, because I picked up the apples, pears and passion fruit at my local supermarket reduced:
A bag of 5 Granny Smith Apples for 60p, 4 x passionfruit for 30p, and a bag of 6 pears for 23p
So not including my storecupboard essentials the crumble cost 50p!
- 2 x Passion Fruit
- 5 x Pears
- 1 x Granny Smith Apple
For the Crumble Topping :
- 60g / 2oz Rolled Oats
- 175g / 6oz Plain Flour
- 110g / 4oz Unsalted Butter
- 110g / 4oz Demerara Sugar
- Peel & Chop pears and apple into an ovenproof dish
- Cut the passion fruit in half and scoop the insides over the chopped apple and pears
- Put all the crumble ingredients into a food processor and blitz
- Cover the fruit with the crumble mix
- Cook in the oven at 180 degrees C for about an hour or until the juices bubble up around the edges of the crumble
- Serve with Custard, Cream or Ice Cream
Have to say it was rather yummy and everyone enjoyed it 🙂 so 10/10 and would make it again
Well autumn has arrived and the tree’s are starting to turn beautiful shades of red and yellow, and it’s this time of year I love, It makes me want to bake 🙂
Cheese scones were beckoned by the oven today, and I found this wee recipe in one of my many cook books called “Porridge” by Margaret Briggs ISBN 978-1-86147-069-0.
I have quoted the original recipe below and then my modification to the recipe in bold alongside it, because when I added the milk and egg to the mix it was too runny. If you wanted a smaller batch of scones, i’d suggest adding half the milk and keep to the original recipe.
You will need :
- 120g (4oz) Oatmeal
- 120g (4oz) Plain Flour (I used double the quantity of flour 240g / 8oz )
- 60g (2oz) grated, mature cheese of choice
- 1 teaspoon baking powder
- pinch of salt (I would recommend a big pinch)
- pinch of paprika (I used a pinch of chilli powder as i’d run out of paprika)
- 40g (1.5oz) Margarine
- 1 Egg (2 x small pekin Bantam Eggs courtesy of Brenda)
- 150ml (1/4 pint) Milk
- Preheat the oven to 230 Degrees C / 450 degrees F or Gas Mark 8
- Sift the flour, salt, pepper and baking powder and mix with the oats
- Rub in the margarine, then mix in the grated cheese
- Mix the beaten egg with the milk and add to the rest of the ingredients to make a soft dough
- Knead lightly, turn onto a floured board and roll out to about 2cm (3/4″) and cut into 5cm (2″) rounds with a cutter or small glass. Knead the offcuts of dough gently
- Brush with milk and bake for approximately 12 minutes. Serve warm
This recipe is courtesy of “The Best of Mrs Beeton’s Christmas” ISBN 978-1-898-80176-4
- 675g Plums, halved and stoned
- 50g Sugar
- 175g Plain Flour
- 75g Butter or margarine
- 25g Demorara Sugar
- 1 Tsp Ground Cinnamon
- 75g Chopped Hazelnuts, toasted
Set the oven at 180 degrees C / 350 Degrees F / Gas Mark 4 Place the plums in an ovenproof dish and sprinkle with sugar
Make the topping. Sift the flour into a mixing bowl and rub in the butter or margarine until the mixture resembles fine breadcrumbs. Stir in the sugar, cinnamon and hazelnuts.
Sprinkle the topping evenly over the plums, pressing it down very lightly. Bake the crumble for about 45 mins, until the topping is golden brown and the plums are cooked. Serve with custard, cream or vanilla ice cream.
The recipe I used for this loaf was actually titled Sultana Loaf, but I didn’t have enough sultanas in the store cupboard and had to improvise, I used cranberries and chopped nuts to make up the shortage on the sultanas, it turned out ok, but I think I should have added a splash of milk to the mix because it turned out rather dry, still edible tho 🙂
- 170g / 6oz butter
- 170g / 6oz soft light brown sugar
- 3 room temperature eggs, beaten
- 285g / 10oz self raising flour
- 340g / 12oz sultanas (I only had 170g the rest was made up with cramberries and nuts)
- grated zest of 1 orange
- 1 teaspoon mixed spice
- Heat the oven to 180 degrees C / 350 Degrees F / Gas Mark 4
- Take a 2lb loaf tin and pop in one of those fab loaf liners you get from lakeland
- Cream the butter in a large bowl using an electric beater until it is soft. Add the sugar and beat until pale and fluffy
- Add beaten eggs a little at a time, beating well between each addition. If the mixture starts to curdle, beat a little of the measured flour.
- Fold in the flour, sultanas, orange zest, mixed spice and mix well.
- Put into the prepared loaf tin and bake in the centre of the oven for 1-1 1/4 hours. If the cake starts to get too dark, cover it with a sheet of greaseproof paper and turn the oven down to 150 degrees C / 300 Degrees F / gas Mark 2. Extend the cooking time if necessary.
- The cake is ready when a skewer inserted into the centre comes out clean. Allow the cake to cool for 10 mins before turning out onto a wire rack to cool completely.
Recipe Courtesy of Leiths Baking Bible ISBN 0-74765-8189-4
Malted Chocolate Crunch Recipe.
- 8oz ~ 225g digestive biscuits magimixed or bashed in a plastic bag with a rolling pin
- 4oz ~ 100g Butter
- 3 Large Tablespoons of Golden Syrup
- 2oz ~ 50g Ovaltine
- 6-8oz or 175-225g Cooking chocolate
- Line a small swiss roll tin with cling film
- Melt butter and syrup, then add ovaltine and biscuits
- Pour into tin and flatten
- Melt cooking chocolate in bowl over boiling water or microwave
- Spread chocolate evenly over mixture, I like to sprinkle choc chips and white chocolate mice on the top of mine.
- Allow to cool
- Pull out crunch, take off cling film and cut into squares.
I fancied making something different today… something that would go nice with a cup of tea. I had a rummage through the cupboards to see what ingredients I had then flicked through a few cookbooks… decided to make Flapjacks! 🙂
p.s. (Picture to follow soon – theyre in the oven as I type this)
- 115g / 4oz butter, plus extra for greasing (I used Stork)
- 60g / 2 1/4 oz Caster Sugar
- 1 tablespoon of Golden syrup
- 350g / 12oz rolled oats (I used Porridge Oats)
- 85g / 3oz plain chocolate chips (I used a bar of plain chocolate chopped up)
- 85g / 3oz sultanas (I left out the sultanas my lot wont eat them so doubled up on the chocolate)
- Preheat the oven to 180 degrees C / 350 Degrees F / Gas Mark 4. Lightly grease a shallow 20cm / 8inch square cake tin.
- Place the butter, caster sugar and golden syrup in a saucepan and cook over a low heat, stirring constantly until the butter and sugar melt and the mixture is well combined.
- Remove the saucepan from the heat and stir in the rolled oats until they are well coated. Add the chocolate chips and the sultanas and mix well to combine everything.
- Turn into the prepared tin and press down well.
- Bake in the preheated oven for 30 minutes. Cool slightly, then mark into fingers. When almost cold, cut into bars or squares and transfer to a wire rack to cool completely.
- 450g (1lb) Rhubarb, shorn of leaves, trimmed and cut into 2.5cm (1in) lengths
- 450g (1lb) cooking apples, peeled, cored and cut into chunks
- 150g (5oz) light muscavado sugar
- 1 teaspoon ground cinnamon.
For the crumble :
- 60g (2oz) rolled oats
- 175g (6oz) plain flour
- 110g (4oz) unsalted butter
- 110g (4oz) demerara sugar
- Pre-heat the oven to 200 degrees C, 400 Degrees F, Gas 6
- To make the crumble topping, mix the oats and flour, and rub in the butter until you have a pile of small crumble. Stir in the sugar.
- Mix the rhubarb and apples in a pie dish and dredge with the light muscavado sugar, then sprinkle with sinnamon.
- Sprinkle the crumble mixture evenly and thickly over the top.
- Bake for about 30 minutes, or a little longer if necessary, until the top is golden brown, with the juice bubbling up a little round the sides.
- Serve hot or warm with cream or custard or even some gorgeous white chocolate ice cream to melt and ooze into the hot juices.
Recipe courtesy of Sophie Grigsons Country Kitchen – ISBN 0-7553-1054-3
I had some lemons in the fridge that needed to get used up, so I had a browse through some recipe books and found this recipe from Nigella Lawson.
It is from her Book How to be a Domestic Goddess – isbn 0-701-16888-9
- 240g Softened unsalted butter
- 200g caster sugar, plus extra for sprinkling
- grated zest and juice of 2 lemons
- 3 large eggs
- 210g self-raising flour
- 90g plain flour
- 1 x 2lb loaf tin
- 2 Tablespoons of Poppy Seeds
- Preheat the oven to 170 degrees C / Gas Mark 3
- Cream the butter and sugar, and add the lemon zest
- Add the eggs one at a time with a tablespoon of the flour for each.
- Then gently mix in the rest of the flour and finally, the lemon juice.
- Sprinkle with caster sugar (about 2 tablespoons should do it) as it goes into the oven.
- Bake for 1 hour or until a cake tester comes out clean.
- Remove to a wire rack, and let cool in the tin before turning out.
- Makes 8-10 slices.
I got distracted… and as a result I forgot to put the poppy seeds in 😀
- 150g / 6oz Plain Chocolate
- 40ml / 2 tablespoons Brandy (Adult version) or fruit squash (Kids Version)
- 50g / 1 1/2 oz Butter
- 60g / 2 oz Icing Sugar
- 50g / 2 oz ground almonds
- 16 small sweet paper cases
- Break up two thirds of the chocolate into a bowl and place this over a pan of hot water.
- Add the brandy and leave to melt
- Take off the heat and stir in the butter, which should not be too hard.
- Mix in the sieved icing sugar and the almonds s that it is well blended.
- Leave to cool place until the mixture is firm enough to handle.
- Divide into about 16 even-sized pieces and roll into balls.
- Grate the remaining chocolate, place on a piece of greaseproof paper and roll the truffles in it.
- Pop each one into a paper case.
Recipe courtesy of :
“The Cadbury Chocolate Cookbook” by Patricia Dunbar ISBN 0 600 32018 9