Tag: Pudding

Categories
Bakes Desserts Recipes

Blackberry & Apple Crumble with Custard

You want comfort food? Here you go!

As my recent posts show, I’ve been making the most of blackberry season, and the generous bounty of juicy, fresh fruit burgeoning on our local hedgerows (see It’s Blackberry Time!).

This dish sees them combined with windfall apples that have tumbled on to the lawn from the trees in our garden, and topped with crumble. Serve it warm with a dollop of vanilla custard. And relax!

Servings

6 adult portions.

Timings

25 mins to prepare, and another 25 mins to bake at 180C.

You Will Need:

  • 4 large eating apples
  • 350g blackberries
  • 85g plain flour
  • 85g wholemeal flour
  • 85g butter
  • 85g caster sugar

Method

  1. Switch on a fan oven to 180C.
  2. Prepare the crumble by combining the flour, butter and sugar in a bowl. Rub together between the fingers until it resembles breadcrumbs in texture. Set aside.
  3. Put the blackberries in another bowl and place in the microwave on full power for 5 – 6 mins until soft and juicy. Remove and squeeze the juice through a sieve into a bowl, leaving the pips and pulp behind (to be discarded).
  4. Peel and slice the apples, discarding the cores. Scatter across the base of a casserole dish, then cover with the blackberry juice. Sprinkle the crumble mixture on top. Place in the oven at 180C for 25 mins.
  5. While the crumble is cooking, make up some custard using a store cupboard mix like Bird’s, following the instructions on the packaging.
  6. Serve the crumble warm in a bowl, with a swirl of yellow custard alongside.

Customise It!

Cooking apples can be used in place of the eating variety, but you will need to sprinkle over a few large spoonfuls of sugar to counter the bitterness. Replace around 30g of the wholemeal flour with oats if you wish, to give the crumble an added oaty, biscuity taste.

I had thought of featuring another Oasis track here today, but after yesterday’s controversial concert ticket sale I reckon everyone’s heard enough of Noel and Liam just for the moment. Let’s hope the Man City front line this season isn’t as sluggish as the Ticketmaster website, eh lads?

Disco has been taking its place at this year’s Summer Proms at the Royal Albert Hall in London, with full orchestral backing and being televised by the BBC. Here’s one of the tracks that’s been performed really well: Yvonne Elliman with If I Can’t Have You.

Categories
Bakes Desserts

Hot Cross Bun Pudding

The idea for this week’s dish has been sent in to me by keen follower of A Different Kitchen, Pamela (thank you, Pamela). It is a kind of bread and butter pudding made with hot cross buns and fruit. The original recipe that it is based on came from Waitrose, and included rhubarb, which Pamela says prompted her husband to comment that this is one of the nicest puddings you have ever made.

High praise indeed!

In my version, I’ve changed it up a bit to include raspberries and blueberries as another option.

Hot cross buns are plentiful in the shops this time of year, and this is a good way of using up ones that may still be at the back of your cupboard, a day or two old. Their dried fruit, spices and glaze go well in a custard-style pudding.

You may also be able to pick them up in the shops at the moment at reduced price. This happened to me completely by chance – I didn’t get round to shopping for this till a few days after Easter Sunday, by which time Sainsbury’s were selling off yellow stickered packs of six for the princely sum of 15p (which equates to 20 US cents) each. As they say in a cost of living crisis, every little helps!

Timings

10 mins to combine, then 30 mins to chill. Another 30 mins to bake at 180C.

Servings

At least four generous portions.

You Will Need

  • 4 hot cross buns, which can be a day or two old
  • Butter or spread for the buns
  • 50 g caster sugar
  • 3 medium eggs
  • 300ml single cream
  • 100ml milk
  • 1 tsp vanilla extract
  • 15 – 20 raspberries and 15 – 20 blueberries

Method

  1. Slice each bun horizontally into 3, and spread each slice on one side with butter or your choice of spread.
  2. Arrange them in a baking dish so that they overlap at 45 degree angles. This will mean the submerged parts of the buns soak in the custard, while the peaks crisp up and caramelise.
  3. Stud the berries in between the bun slices, to get good coverage all over.
  4. Combine the sugar, eggs, cream, milk and vanilla extract in a bowl with a mixer. Pour all over the buns, and place in the fridge to chill for 30 mins.
  5. Heat an oven to 180C, and put in the dish for around 30 mins. Keep an eye on it for the last 10 mins or so to make sure the tops are crisped, but not burnt.
  6. Serve warm. It is also great cold.

Customise It!

As suggested, you can vary up the fruit to include whatever you like or have to hand. As we know from Pamela, rhubarb will work very well – stew about 400g in 80g sugar with a little orange juice, and spread amongst the buns.

Do you have an idea for a dish that can be featured on A Different Kitchen? And if so, would you like to choose the next track for the Playlist? Drop me a note in the comments below, if so.

This week’s track for the Playlist is one that I know Pamela will appreciate. Here’s Rod with You Wear it Well.