Along with bonfires, sparklers and fireworks, this time of year makes me think about warming comfort food; Sunday lunch and a ‘proper’ pudding. Yes, I know it’s Monday but I thought I’d share the pudding I made yesterday, ready for next weekend!
Apple Crumble is a perennial favourite in our house and this runs a very close second … it’s Nigella’s Blackberry Crisp, although I tend to make it with apples and sometimes add blackberries. It’s a bit like a warm flapjack topping … seriously, it’s delicious. And considering it’s from Nigella Express, published in 2007, it’s stood the test of time on Planet Ferguson! Here goes:
125g butter 70g flour
60g porridge oats 75g brown sugar
40g flaked almonds 1 teaspoon ground cinnamon
30g sunflower seeds
The recipe says 500g blackberries but I used five large cooking apples yesterday and doubled the crisp mixture to make two puddings (one for the freezer; I amaze myself at times at how organised I am – it doesn’t happen often!), with one punnet of blackberries per pudding.
Preheat the oven to 180˚C/Gas 4 (Nigella says 200˚C but that would be too high in my oven).
Peel and chop the apples then soften them in a pan with sugar (to taste) and a little added water; as you would make cooked apples. I add ground cinnamon at this stage too as I love the flavour.
Melt the butter and put to one side.
Combine the porridge oats, flaked almonds, sunflower seeds, flour, cinnamon and brown sugar in a bowl then stir in the melted butter. That’s the topping made!
Put the apples/blackberries or whatever fruit you’re using in a baking dish and spoon the oats mixture on top, leaving a few gaps – it’s supposed to look a bit rustic (that’s what I tell myself!).
Bake in the oven for 25 minutes and serve with cream/ice cream/custard* (delete as applicable). I left mine in a little longer yesterday to get the top slightly crunchy but it’s pretty foolproof!
So that’s it. An autumn pudding in double-quick time. Will it take pole position from Apple Crumble?