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. 

Triple Chocolate Cookies (V)

Go Big or Go Home should be applied to these delights. Three type of chocolate in one cookie, so bad, its good.

Makes 22-24

175g Unsalted Butter, cubed at room temperature
175g Light Brown Caster Sugar
150g Dark Chocolate, in cubes/chunks
200g Milk Chocolate, roughly chopped
200g White Chocolate, roughly chopped
25g Cocoa Powder
1 Egg
200g Plain Flour
1 tsp Baking Powder
1 tsp Vanilla Extract/Essence/Vanilla Bean Paste (I used paste)

1. Preheat oven to 180c/160c fan assisted. Combine sugar and the butter in a mixer or in a mixing bowl. Add the egg and mix.

2. Melt the dark chocolate in a Bain Marie or microwave. Once melted allow to cool slightly then add to the mixture and mix. Then add the cocoa powder, plain flour, baking powder and vanilla.

3. It should stiffen up slightly once you start to combine the flour. Once the mixture starts to stiffen add the roughly chopped chocolate to the dough and continue mixing until combined. Then you have the cookie dough (as difficult it was for me, don't eat the cookie dough, it would mean less cookies!)

4. Take an ice cream scoop or tablespoon if you don't have a scoop. Scoop a spoonful of cookie dough and place on the lined baking tray and press down lightly with the spoon. Don't put them too close. On my 14" x 10" tray I put 6 on the tray, you could get away with 8 as they don't spread out.

5. Put them in the oven for 12 minutes. When they are finished baking leave on the tray for 10 minutes to cool then transfer to wire rack. Eat warm or wait till they are cool to store in a tin for later.

With these the white chocolate is melted in the centre and are sooo goey.  Enjoy!

Proof in the pudding is in the eating and they deliver 

I am guilty at Oven Staring

Chocolate Paradise Brownies (V)

Want to impress a date? Night in alone? Need an accompaniment for your ice cream? Then give this recipe a go. All gooey when warm. But always moist.

Makes a Square Cake Worth (Cut into smaller squares)

Resist the urge to eat the mixture (Difficult, I know)

200g Butter, cubed at room temperature
100g Plain Flour
50g Cocoa Powder
200g Dark Chocolate, broken to small pieces
100g Milk Chocolate, cubed
Pinch of Salt
3 Eggs
250g Golden Caster Sugar

1. Preheat oven to 180/160 fan assisted. Line a square 20cm (8 inch) with greaseproof paper. Heat water in a pan. Place a bowl over the pan, add the butter and dark chocolate. Mix well until combined. Leave to cool.

2. While the mixture cools, in another bowl sift the flour and cocoa powder in a bowl then add the sugar and salt. Mix until combined. Add the eggs and stir.

3. When the chocolate mix has cooled enough, gradually add the melt dark chocolate mix to the flour mix. Stir until all has combined.

4. Either mix in the milk chocolate pieces and pour into the cake tin OR pour the mixture into the cake tin and scatter the milk chocolate. Bake in the oven for 25 - 30 minutes. You should be able to poke the centre of the brownie with a toothpick and it should come out clear. Enjoy by themselves or with ice cream and/or cream.

Nice Warm with Cream