Well summer's definitely gone so it's time for some tummy warming pudding recipes and where better to start than with a crumble. This ones a Spiced Plum and Blackberry crumble with an Oat topping, delicious with some home made custard or even better for a contrast some home made ice cream.It only takes about 20 minutes to prepare and the lightly spiced fruit is an absolute delight.....perfect for an autumn Sunday dinner table.....and I've included an easy to do, no equipment necessary ice cream recipe for you to try.....don't say I'm not good to you!
Ingredients.....topping
- 140g plain flour
- 140g butter, cut into small dice
- 85g soft brown sugar
- 50g porridge oats
- custard, cream or ice cream to serve
Ingredients.....fruit
- 1 kg ripe plums (about 14), halved and stoned
- 1 tbsp soft brown sugar
- 1 tbsp plain flour
- 2 star anise
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- juice of ½ a lemon
- 300g blackberries
Method
First, make the crumble topping. Put the flour and butter in a food processor and pulse to the texture of wet sand. Tip into a bowl and add the sugar and oats.
Sprinkle the mixture with 2 tbsp cold water, then use a fork to mix everything together, creating a crumbly texture with a few large clumps. Chill until needed.
Heat oven to 200C/180C fan/gas 6. Tip all the fruit ingredients, except the blackberries, into a large ovenproof dish. Add 50ml water, cover with foil and bake for 1 hr.
Remove the foil and discard star anise. Add the blackberries to the dish, sprinkle over the crumble mixture and return to the oven for a further 25-30 mins until the top is golden. Serve hot with custard.
Home made ice cream
Ingredients.....- 4 eggs
- 1 tsp vanilla extract
- 140g caster sugar
- 300ml pot double cream
Method.....
Separate the eggs. Beat the yolks and and vanilla extract with an electric whisk until light and foamy.
Clean the whisk, then in another bowl whisk the egg whites, gradually adding the caster sugar until it is thick and glossy, a bit like making meringues.
Lightly whip the double cream until it softly holds its shape. Mix with the yolks and egg white mixture until everything is combined.
Turn into a container, cover and freeze until solid.
Take out of the fridge about 10 mins before serving.
Recipe from Good Food magazine, June 2011
