Ingredients (for one small tart to feed 3-4 people) Method: At this cold and dark time of year, I like to keep my fruit and vitamin consumption up, including through warming, spiced apple tart like this one. A request to bring pudding to a shared …
I have had a hankering to make little cakes since Christmas, when I was lucky enough to receive, as a gift, a mini fluted Bundt cake pan. You might ask what took me so long, and to be fair, that is a reasonable question and …
Ingredients:
Plum and apple mixture:
Crumble topping:
Method:
Preheat the oven to 180 degrees celsius.
Place the apples, plums, cinnamon vanilla and 2 tablespoons of water into a pot – the water should be covering the base of the pan. Depending on how juicy the plums are, you may need to add more water. Place the pan over a medium heat. Bring to a simmer and then turn the heat to low and simmer for 20 minutes, until the fruit is softened. Add more water if the pan starts to dry and set aside.
Mix all crumble topping ingredients together in a bowl.
Tip the cooked fruit into a 1.6 litre capacity oven proof dish. Tip the crumble topping mixture over the top of the fruit and spread to cover all fruit evenly- use your hands of the back of a spoon to press it in firmly.
Place the crumble in the oven and bake for 30 minutes until the topping is golden brown.
Rest for 10 minutes and then serve warm with a big dollop of ice cream or whipped cream (or both!).
About this recipe
Our nights are drawing in here and the weather is tending cold and rainy. Although this means we are all in greater need of comfort – it also means it’s the time of year when just the right type of fruit for a soothing, warming pudding is in abundance!
Crumble is both comforting in taste and in name – how cute and cuddly is the name ‘crumble’? This classic pudding has its origins in World War II Britain, where the topping was created as a substitute for breadcrumbs. My version is a little more luxurious with the addition of some almonds for a bit of crunch and a nice pairing for the plums. You can leave them out and up the flour by 1/4 instead.
My one strict direction is that this must be eaten warm for maximum comfort and the aforementioned cream or ice cream is highly recommended. Stay comfy and enjoy x
Ingredients: Method: I’ve recently subscribed to Wonky Box – what a delight! It gives me a nice little pick-me-up throughout my week – make no mistake, I am exactly the kind of geek who finds vegetable-related updates exciting. Tuesday’s announcement of which goodies to expect …
Apples apples apples everywhere I look right now. So it’s a good thing I like them so much and an even better thing that I am still resolutely in the apple recipe section of the Edmonds Cook Book. Today I bring to you Edmond’s …
How do you like them apples? Â That’s how I feel I should be addressing you, because we really have had a lot of apply recipes by this point in the Edmonds A section. Â But I love a good flan and this little number is easy and satisfying, so it’s worth a try if you like the sound of it. Â d
It all beings with a packet of Edmonds butter cake mix.  I haven’t bought cake mix for years. It gives me a little guilty pang and I feel like I should be making my own from scratch.  One of the last times I used cake mix was a formative baking experience back in the mists of time.  I had to produce a cake for Girls Brigade and Mum, sick with the flu and no doubt not feeling up to chaperoning a junior baker in the kitchen, bought me an orange cake mix.  I proudly presented the finished product to the family table and Mum, who probably wanted to eat anything else in the world apart from a vivid orange pile of stodge crafted by a 10 year old, gallantly rose from bed and forced down a bowlful.  Being the anxious kid I was, I decided then and there if anything happened to Mum I would always remember that moment.  Probably a little hysterical on my part (I always was a worrier) but it was a very touching moment nonetheless and I still appreciate her sucking it up for the sake of my feelings.
If you want to make this Apple Coconut Flan, you will need:
Set the oven to 180 degrees celsius. Â Combine the coconut and cake mix in a bowl. Â Edmonds offers you the choice of doing this by hand or with a food processor. Â I don’t think you need a food processor, I did this by hand very easily.
Cut in the butter until the mixture resembles breadcrumbs. Â In another bowl, combine the stewed apple and lemon rind and put in the bottom of a greased, oven-proof baking dish. Â Spoon the cake mixture over the apples, and then combine the water and lemon juice and pour this over the top. Â Bake for 55 minutes or until pale golden and firm to touch. Â You can serve this hot or cold.
The apple in my version caramelised rather charmingly at the corners of the dish and the coconut toasted up a little in the topping. Â We had ours semi-warmed with some yoghurt and it went down a treat, I hope particularly for my Mum.
