GREAT SUNDAY LUNCH PUDDING...DEAD EASY!
Serves 6
INGREDIENTS:
8 Large RIPE Pears (peeled and chopped into chunks)
2 large handfuls of Blackberries
100g Castor Sugar 100ml water
Stem Ginger 4 pieces (finely chopped)
Crumble mix...
400g plain flour
250g unsalted butter (cold and cut into cubes)
200g Golden Castor sugar
1 tsp of ground ginger
WHAT TO DO:
Heat the oven to around 200c. In a pan heat the water and 100g of castor sugar, bring to the boil and simmer for 5 minutes. Add the pears and the ginger and heat for a further 5 minutes. Add the Blackberries (I do this at the end so not to breakdown the blackberries...nothing better than them bursting in your mouth when eating...nothing worse than mushy blackberries!) remove and put to one side.
For the Crumble mixture put the flour, sugar and the cubed butter in another bowl and rub together to get a breadcrumb look and feel (with your hands, do NOT use a mixer for this as you do not get the same results).
HANDY TIP:
Don't do it to much, you want random little lumps of butter..that's what makes crumble amazing!
Put your filling mixture into your dish (with all the juices), then with a spoon place heaped dollops of crumble mixture (don't pat or press just fill every space with dollops of crumble), do this until every part of the filling mixture is covered.
Sprinkle the top with golden castor sugar (makes it extra crunchy) and put in the oven for around 25/30 minutes. Take out and serve.
Best served with my homemade custard, see in puds section for this recipe.
Photo's by Rach Grice
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