Thursday, 14 May 2015

Size does matter!

Sometimes (just sometimes) you don't want to make a family-sized pudding. I'm not much good at maths, but I know that if there are only two of you at home and you make a pudding that feeds six, one of the two will succumb to temptation. Stephen Hawking would probably put it like this:

6 - 2 = 4 ÷ by 2 = 2 + no self control + plenty more vanilla ice cream in the freezer = T(emptation) x [insert large number of choice] = G = guilt + self-loathing in the morning when you have to lie on the bed to get your jeans done up

Fruit crumble on vintage blue plate with cream
2 ÷ 1 

I had some gooseberries and raspberries in the freezer which I'd cooked briefly with a load of sugar. But they were still tart and unappealing. So I hid them under a duvet of buttery-sugary-oaty crumble and they were transformed. A taste of summer in a warming pudding. With no leftovers!

Crumble for 2

35g butter
45g plain flour
20g sugar (any kind)
25g oats

Pre-heat oven to 180/gas 4. Roughly cut the butter into pieces and whizz it with the flour in a food processor until it resembles fine breadcrumbs. Add the sugar and oats and whizz again briefly (or stir in). Tip over fruit of your choice* and bake for about 20-25 minutes until the crumble is lightly browned and the fruit is bubbling up at the edges.

*Best to use cooked fruit as this isn't in the oven for long enough to soften most fruit, though softer berries (strawberries, raspberries and blueberries) would be fine from raw. I'm a great fan of Peach Compote which you can buy in a jar. That makes a lovely crumble with a handful of raspberries thrown in.

Red fruit crumble in blue and white enamel dish

1 comment:

  1. Ample portions are this year's nouveau cuisine offerings.......................looks delicious!