Hello! It’s Friday – phew. I’m really not a cook or baker, but I like to have a go and sometimes, it works out OK! Today is British Pudding Day, so I have a Autumn British Pudding recipe for you.
25g white sugar
1 tbsp Ground Cinnamon
I quartered, cut in half and then cut in half again [creating 16 pieced per apple] each apple and then set aside whilst I made my caramel sauce.
I used the same method as this post, but slightly reduced the ingredients. Again, this is where you may wish to change according to your taste. The sauce I make in this post is enough to coat the apples and still have a little sauce for the apples to cook in. If you want a sauce to be left after cooking to pour over, or for more sauce to be included with the apple mixture, double the quantities.
Once the sauce has been made, add the chopped apples and simmer. At first, you wont probably think that the sauce will cover the apples, but once the apples start to cook and the juices combine with the sauce, they will be covered in no time.
Stir continuously and gently for around 15 minutes, or at least until you can feel that the apples have softened. They will also have changed in colour:
Before transferring the apples into my dish, I lined the sides with a little butter at the top, where the crumble topping will go – mainly to try and prevent the edges burning [again, a trial and error method, but it seemed to work].
Fill your baking dish/es and press the apple mixture down a little – I fill around 2/3 full with the apple mixture – for reasons explained below……
Mix the butter, sugar, cinnamon and flour – you can either use a mixer [but I would rather not have the washing up] or just get your hands stuck in there – until they resemble breadcrumbs. Ta-da – done.
Not everyone is really keen on cinnamon – this quantity provides a subtle, little taste of the spice and isn’t overwhelming at all. If you are a fan of the taste, double the quantity.
Sprinkle over the top [generously, in my case] of your apple mixture.
Pop your apple crumble into a pre-heated oven at 180 for 20/25 minutes [the timing will depend on the size of your baking dish/es] – just keep an eye to catch it before the edges start to burn – the topping should be lovely and golden and the apple mixture bubbling at the edges and in this case, a few apples poking out of the top.
Serve and add your favourite topping: custard, caramel sauce, or in my case – drown in cream:
Perfect for warming up in the evening – I hope you enjoy! [P.S – seal of family taste approval received!]