MELLOW FRUITINESS
Warming and comforting puddings and bakes for nippy autumn days
BLACKBERRY BAKEWELL PUDDING
This pudding can be made suitable for coeliacs by swapping the plain flour for a gluten-free version.
Preparation 15 minutes Cooking 45 minutes Serves 6
225G BLACKBERRIES
50G BLACKBERRY JAM
175G BUTTER, SOFTENED
75G CASTER SUGAR
3 LARGE EGGS, BEATEN
175G GROUND ALMONDS
40G PLAIN FLOUR
50G ICING SUGAR
JUICE ½ LEMON
2 TBSP FLAKED ALMONDS, TOASTED
1 Preheat the oven to 180°C (160°C fan oven) gas mark 4. In a medium bowl, mix together the blackberries and the jam. Spread evenly over the base of a 1-litre baking dish.
2 In a large mixing bowl, beat the butter and sugar until pale and fluffy. Beat in the eggs gradually, then gently fold in the almonds and flour. Spoon this mixture over the blackberries, then smooth the surface. Bake for 45 minutes until golden and risen.
3 Sift the icing sugar into a small bowl and blend with just enough lemon juice for a runny yet thick icing. Use a teaspoon to drizzle it over the bake and sprinkle with the toasted flaked almonds. Serve warm or at room temperature with cream, custard or ice cream.
PEAR, PLUM AND CHOCOLATE CRUMBLES
Adding a little chocolate to the recipe makes these extra indulgent.
Preparation 15 minutes Cooking about 30 minutes Serves 4
4 PEARS, PEELED, CORED AND CUT INTO 1.5CM CHUNKS
4 PLUMS, STONED AND CUT INTO
1.5CM CHUNKS
1½ TBSP CASTER SUGAR
25G PLAIN CHOCOLATE, FINELY CHOPPED
50G BUTTER, COLD AND CUBED
60G PLAIN FLOUR
25G DEMERARA SUGAR
25G JUMBO OATS
1 Preheat the oven to 180°C (160°C fan oven) gas mark 4. Put the pears, plums, caster sugar and chocolate into a medium bowl and mix well. Divide among four 250ml ramekins, then top each with a little knob of the butter.
2 Put the flour and remaining butter into a food processor and blitz until the mixture resembles fine breadcrumbs. Alternatively, rub the butter into the flour using your fingertips. Stir in the demerara sugar and oats. Divide the topping among the ramekins.
3 Bake the crumbles for 25-30 minutes until golden and bubbling. Serve immediately with custard or vanilla ice cream.