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Hard to believe that Christmas is a day away and 2015 is just around the corner. Where have you gone to 2014? If you're anything like me you'll be jonesing for stuffed turkey, roast potatoes with all the trimmings and two helpings of pudding (that's dessert for my American readers). Obviously figgy, or Christmas pudding will be on the menu accompanied by brandy butter, ice-cream and double cream (if you're my Dad) or maybe just a simple vanilla custard; however you lace yours it's a rich once a year treat with an uncanny soporific effect that usually has me pinned to a sofa for several hours after consumption. But... there's always one refusenik who will be joining in with the raucous sing-song delivery of 'now bring us some figgy pudding' not out of a genuine desire to eat facefuls of brandy soaked fruit but so they won't be outed as the Christmas pudding grinch. Yes, strange as it may be there are people out there who do not like Christmas pudding. So, to paraphrase Marie Antoinette 'let them eat crumble'.

Making a large crumble is a great idea if you like eating up cold, slightly soggy crumble the next day (which I admit I do), but if you prefer yours piping hot and slightly chrunchy I suggest you make mini-crumbles in ramekins. Not only will it cut down on waste but you can serve them fresh for Boxing day lunch having prepared them the day before. Plus they are so simple to make it seems a shame not to really. It is Christmas after all.

You will need:
120g plain flour
60g unsalted butter cubed (at room temp)
60g castor sugar
Peeled fruit & berries (I used apples and blackberries)

Preheat the oven to 190ÂșC

Put the flour, butter and sugar in a bowl and work it together with your fingers until it combines to form a mixture that will stick together in a ball if you squeeze it in your hand, but will fall apart (or crumble) if you rub it between your fingers.

Peel the fruit and chop it into bite sized pieces. Add the fruit and berries to the ramekins and top with crumble. Bake in the oven until the crumble is golden brown, approximately 20 minutes. Allow to cool slightly before serving to avoid scalds from hot fruit juice.

If you're preparing this for children choose sweeter eating apples rather than cooking apples, this is to avoid adding extra sugar to the fruit in order to appeal to a child's palette... because that's what they need after a morning eating chocolate, even more sugar.


Hard to believe that Christmas is a day away and 2015 is just around the corner. Where have you gone to 2014? If you're anything l...
Tuesday, 23 December 2014
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