Canal Boat - - Contents -

A clas­sic twist on a sea­sonal clas­sic

In­gre­di­ents For the pas­try 4oz but­ter 4oz self rais­ing flour 4oz plain flour For the crum­ble 5oz but­ter

4oz sugar 10oz self rais­ing flour For the fill­ing

Jar (ap­prox 400g size) of mince­meat

6 eat­ing ap­ples Method SU­PER­VISE THE WASH­ING of the small hands that are help­ing to pre­pare the pud­ding. Turn the oven on to gas mark 4 (400F, 200C) and grease a tin ap­prox­i­mately 9in x 13in.

Buy some short­crust pas­try or, bet­ter still, make your own. To make, put 4oz of soft but­ter into a bowl and add 4oz of plain flour and 4oz of self rais­ing flour to the but­ter. Gen­tly rub the but­ter and the flour to­gether to form a bread­crumb con­sis­tency. Slowly add cold wa­ter un­til the mix al­most starts to form a ball. Don’t overdo the wa­ter as the pas­try will go hard.

Wrap the pas­try ball and leave it in the fridge for 30 min­utes to chill. Mean­while, make a crum­ble mix by putting 5oz of soft but­ter, 4oz of sugar and 10oz of self rais­ing flour into a bowl and rub­bing to­gether to form a bread­crumb tex­ture. Set aside. Peel and core the eat­ing ap­ples and slice them finely.

Roll out an ob­long of your pas­try so that the pas­try fits the tin and over­hangs the edges. Spread the base of the pas­try evenly with a jar’s worth of mince­meat. Ar­range the ap­ple over the top of the mince­meat and sprin­kle the crum­ble over the ap­ple. Use a knife and trim the pas­try edges back to neaten. Cook in the mid­dle of the oven for about 40 min­utes.

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