D’you know, I never intended this blog to hold my recipes, but while I’m basking in the joy of making an edible soup, here’s one of my and Rose-pose-podge’s favourite puddings: apple and plum crumble. If the oven’s going to be on anyway for something, this will almost always be in there, too, because I Rose loves it so much.
For 3 hungry children and 2 greedy adults:
- Peel, core and roughly slice up 1 – 2 Bramley apples (or any apple, really, I just like how sour Bramleys taste and how they go so mushy when cooked)
- Slice up 3 – 5 plums roughly. Leave the skin on (too much faff otherwise) but take out the stones.
- Stick in an ovenproof dish with 2 tablespoons (ish) of sugar (a brown one, like muscovado, makes it taste all caramelly), a pinch of ground cloves, a good shake of ground ginger and a small shake of ground cinnamon. Or whatever spices you fancy, really. I guess a ‘good shake’ = rounded teaspoon and ‘small shake’ = level teaspoon. Ish.
- Rub 160g flour and 120g butter till it’s breadcrumby. I tend to add a tablespoon of demerara sugar too, because the grains help you rub it in. If you can’t be faffed rubbing it in, just whizz in the blender for a few seconds. Shake this over the top of the fruit.
- Bake. It’s a really forgiving recipe, so will take most temperatures. As a rough guide, 190degC will take around 45 mins. Just check the crumble isn’t going too brown.
I’m so greedy I tend to make double crumble quantities and keep half knocking about the fridge for a few days, ready for a superfast pudding.
This also tastes brilliant with pear (esp. if they’re hard as conkers – how else you going to eat them?! Leave them in the kitchen too long and Minx 2 will use them as weapons!) either instead of apple or as well.
I really will add a photo of this next week – the purple plum juice oozing stickily through the golden brown crumble just sums up the yumminess that is autumnal baking, for me. And the smell… oh my word, who needs chemical air fresheners?