Apple and Rhubarb Crumble

A classic which goes well with custard. Any UK kid would have had this pudding at one point. Relive the experience or if you have tried crumble give it a go.

Serves 4-6

Fruit Filling

3-4 Cooking Apples, peeled, cored and cut into wedges

4 Stalks of Rhubarb, sliced

1 tbsp Honey

1 tsp Cinnamon

50g Caster Sugar

Water to cover the base of the Pan

Crumble

140g Plain Flour

80g Butter, chilled, cubed

50g Light Brown Sugar

50g Oats

50g Flaked Almonds

1. Preheat the oven to 200c/180c fan assisted. Stew the the fruit by putting a pan over a medium low heat. Put water in to just cover the base and the fruit. Stew for 10 minutes. Stir during this time so it doesn't burn. Add the honey, cinnamon and sugar and give a final stir.

2. Make the crumble by taking a mixing bowl and adding the butter and flour. Rub the butter between the thumbs and fingers. Its a messy business but its so much fun. It should start to resemble crumbs. Then stir in the rest of the crumble ingredients. 

3. Pour the fruit in an oven proof dish. Then cover with the crumble mixture. Put in the oven for 20-25 minutes. The top should be golden brown. Enjoy with cream or custard. 

Slow Cooked Cola Ribs

My slow cooker feels neglected recently. So I put him to work today and created this lovely summer dish. Can do the last part on the BBQ instead on the grill. If you want to feed more people then get a bigger rack and make more marinade.

Serves 2

Rack of Ribs (Went to my local butcher and I go for about 3 per person, as local butchers have a lot of meat on them)

650ml Pork Stock

250ml Coca-Cola 

Chinese 5 Spice Powder

Marinade

4 tbsp Tomato Sauce

1 tbsp Soy Sauce

1 tsp Chinese 5 Spice Powder

1 tbsp Honey

1 Garlic Clove

Salt and Pepper

1. Rub both sides of the ribs with the spice powder. Then put Cola and stock in the pan. It needs to cover the ribs. If the ribs aren't submerged then top with more cola, stock or water. Cook on low for 6-7 hours. 

2. For the marinade mix all the ingredients with 2 tbsp of the stock/mixture in the slow cooker. Take the ribs out,  meat side up and put on a tray and lather with 3/4 of the marinade on the ribs. Then put under a grill for 10 minutes. Flip over then use the rest of the marinade and grill for 5 minutes. 

Serve with salad, wedges/chips, sweetcorn or coleslaw

Serving Suggestions

Fig and Honey Tartlet (V)

Give this recipe a go while the figs are in season. A nice light dessert after any greek lamb meal. I would also like to say I do not endorse any supermarkets or brands with the photo on the right.

Makes 4

250g Puff Pasty
Clear Honey
4 Figs, for each cut in half lengthways, then slice
Flour for dusting
Greek Yoghurt
1 tsp Cinnamon
Icing Sugar (Optional)


1. Preheat the oven to 200c/180c fan assisted.  Flour the surface and roll out the puff pastry to about half a cm. Cut into circles approximately 10cm (I used the lid of yoghurt pot). Place on a greaseproof paper and then on a baking tray.

2. Arrange the fig slices on the puff pastry. Then put 1-2 tsp of honey on each tartlet. Then sprinkle with a pinch of cinnamon.

3.  Put in the oven for 20 minutes till the pastry turns a golden brown. Sprinkle with icing sugar and serve with greek yoghurt.

Bara Brith (V)

A Welsh bread made with dried fruit, tea and spices. In welsh it means 'speckled bread'. It tastes delicious and always a good companion with a cup of hot tea.

Makes 1 Loaf

450g Mixed Dried Fruit
1 Mug of Black Tea
225g Demerara Sugar
100g Glace Cherries, halved
1 1/2 tsp Mixed Spices
1 1/2 tsp Cinnamon
1 large free range egg
450g Self Raising Flour
100g Butter
2 tbsp Clear Honey
1 tbsp Caster Sugar

1. Put the mixed dried fruit in a mixing bowl with sugar. Pour the tea over the sugar and fruit, cover and leave overnight.

2.  Preheat the oven to 170c/150c fan assisted. Line a 2lb loaf tin with greaseproof paper.

3.  Mix the rest of the ingredients with the dried fruit mixture. Mix well.

4. Pour in the loaf tin and bake for 1 1/2 hours to 2 hours. To check its cooked all the way through skewer through the centre, if its cooked it should come out clean.

5. Cool on the rack. Sprinkle with caster sugar. Serve

Nain's Apple Pie (V)

One of the people that got me interested in cooking/baking was my Nain. Her Sunday dinners were the best. And this was my favourite pudding that she makes.

Makes 1 pie

Filling

1kg Bramley apples, peel, core and slice them.
2 tsp cinnamon
2 tbsp runny honey
4 tbsp caster sugar
Lemon Juice

Pastry
60g Brown Sugar
225g Unsalted Butter (left at room temp)
2 Eggs (save half an egg to brush the pastry)
350g Plain Flour



1. For the pastry, mix the butter and sugar. Beat in the egg. Then gradually add 100g of plain at a time, continuously stirring.

2. Begin to mix the dough in with your hands. Put in a ball, then wrap in cling film and leave in the fridge for half an hour.

3. Stew the apples, by covering a base of a pan with water, and a squirt of lemon juice. Add the apple to the pan and put on a medium heat on the hob for about 10-15 minutes.

4. Take the pastry out of the fridge and divide into two. Begin to roll the dough and cover the base of a pan/dish. Trim the edges and keep the excess pastry aside.

5. Pour in the apples. Add the honey and 3 tbps of caster sugar to the apples. Roll the other pastry and cover the apples. Trim the excess of pastry.

6. Use the excess to decorate your pie (example below). Using the rest of the egg and a bit of water brush the top of the pastry. Sprinkle with the remaining caster sugar. Put in a preheated oven at 200c/180c fan assisted for 30 minutes. Serve with ice cream or double cream.

Rhubarb Crumble (V)

A classic pudding ready to harvest for this time of year. Perfect with custard

Serves 8

Crumble

180g Plain Flour

120g Butter

2 tbsp Almonds

110g Brown Sugar

3 tbps Oats

8 sticks of rhubarb

130g Caster Sugar

2 tbps Runny Honey

1 tsp Ginger

1. Preheat the oven at 180c/160c fan assisted.  Wash and cut the rhubarb pieces into 2 inch pieces. Put into a dish and roast in the oven for 15 minutes with caster sugar and a bit of water.

2. While the rhubarb is in the oven make the crumble. Get a mixing bowl and rub the butter, flour and brown sugar between the fingers until mixed in and crumbly.

3. Once the rhubarb has finished in the oven add the ginger and honey. Sprinkle the crumble on top of the rhubarb. Then put in the oven for 30 minutes or when the crumble is golden and the rhubarb is bubbling. 

I grow my own rhubarb

Served with either; double cream, ice cream or custard.