Monday, September 07, 2009
Nan has asked for my crumble recipe. As it is a very homely pudding, the quantities and ingredients are not exact. I use about 2 pounds (900g) of whatever fruit I have available: apples or apples mixed with blackberries or blackcurrants; peaches, gooseberries, rhubarb; even bottled or frozen fruit will do.
Prepare the fruit and put in a pudding dish with sugar to taste and about 4 tablespoons water or lemon juice.
For the crumble topping:
8oz (225g) flour
4oz (100g) butter
2oz (50g) demerara sugar
Rub the butter into the flour until it resembles breadcrumbs. Stir in the sugar. Sprinkle the mixture over the fruit. For extra crunch, I sprinkle more sugar on the top. I also butter the dish so that the mixture doesn't stick - that makes washing up easy and also means that none of the delicious crumble is wasted.
Cook in a moderate oven for about 40 minutes, until the crumble is golden brown and the fruit is tender. Serve with Devonshire clotted cream, custard or ice-cream.