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. 

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.

Flapjacks (V)

An easy recipe that only needs 4 ingredients (5 if you want to top with chocolate).

Makes 12 Flapjacks

120g Butter

5 tablespoons of golden syrup

75g Brown Sugar/Golden Caster Sugar

280g Oats (Porridge Oats)

Optional Additions:

Dried Fruit and Nuts - Mix in with the main ingredients

Chocolate -  Add to the top or break into small chunks and mix.

1.   Preheat the oven to about 200c/ 180c fan assisted.

2.   Line a tin with baking paper. Make sure the tin is big enough to hold the mixture.

3.   Melt the butter in a pan. Once it has melted add the sugar and golden syrup.

4.   Take off the heat and add the oats to the pan. Mix well. Tip into the tin and press the mixture in. Make sure the mixture isn't too thin otherwise it will be too stiff and not to thick otherwise it wont bake properly.

5.   Bake for about 15 minutes. When done it should look golden. Leave to cool.

6.   Once cooled lift the flapjacks out with the greaseproof paper and cut the flapjacks into individual portions.