Abingdon Living Nov - Dec 2021

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And time for pudding... More tasty recipes from Amanda Owen Rhubarb & Custard Crumble Cake Prep time 15 minutes Cooking time 40 minutes Serves 4-6 Rhubarb 250g Yorkshire rhubarb, cut into 2cm chunks 50g caster sugar Crumble 50g plain flour 25g butter, cut into cubes 40g chopped mixed nuts 25g demerara sugar Cake 170g butter, softened, plus extra for greasing 85g caster sugar 85g soft brown sugar 3 medium eggs, beaten 1 tsp vanilla extract 170g self-raising flour 1 tsp baking powder 30g custard powder Icing sugar to dust Custard to serve Preheat the oven to 180°C/160°C fan/gas Grease and line a 21cm round spring-form cake tin. Put the rhubarb into a saucepan and sprinkle over the caster sugar. Heat very gently until the sugar dissolves into a syrup. Simmer for 6–8 minutes until the rhubarb just begins to soften. Set aside to cool. Meanwhile make the crumble. Place the flour into a mixing bowl and rub in the butter with your fingertips until it resembles breadcrumbs, then stir in the chopped nuts and sugar. Next make the cake. Beat the butter, caster sugar and soft brown sugar in a bowl using an electric mixer for 2–3 minutes, until light and fluffy. Add the eggs and vanilla extract with 2 tablespoons of the flour, beat for a minute until combined, then fold in the remaining flour, baking powder and custard powder. Drain any excess juices from the rhubarb and discard the syrup, then gently fold the 18 | www.minervamagazines.co.uk cooled rhubarb through the cake mixture. Transfer the cake batter to the prepared tin and gently smooth the top with a spatula. Sprinkle the crumble over the cake and press down lightly with the back of a spoon, then bake on the middle shelf of the oven for 40 minutes, until the cake is golden, firm to touch, and when a skewer is inserted it comes out clean. Allow to cool slightly in the cake tin, then transfer to a plate. Dust lightly with icing sugar before serving warm with custard. Tip Also delicious served with ice cream or single cream. Hedgerow Nutty Crumble Prep time 10 minutes Cooking time 40 minutes Serves 4 Fruit filling 40g butter 40g golden caster sugar 2 Braeburn apples, peeled and sliced 200g Bramley apples, peeled and sliced 300g foraged berries or any mixed berries, such as blackberries and wild raspberries Crumble topping 125g plain flour 85g unsalted butter, diced 85g demerara sugar 50g rolled oats 30g chopped toasted hazelnuts Custard or ice cream to serve Preheat the oven to 180°C/160°C fan/gas 4. For the fruit filling, melt the butter in a pan, add the sugar and apples and gently simmer for 5 minutes. Add the berries and simmer for 2 minutes, then transfer to a 23cm round oven-proof dish. Meanwhile prepare the crumble topping. Put the flour into a mixing bowl and rub in the butter with your fingertips, until the mixture resembles fine breadcrumbs. Stir in the sugar, oats and hazelnuts. Sprinkle the crumble topping over the fruit, then place the dish on the middle shelf of the oven. Bake for 30-35 minutes, until the crumb is golden and fruit bubbling. Allow to cool slightly before serving with custard or ice cream. Tip Try using other seasonal fruits such as damsons or gooseberries.
YOU DESERVE TO CELEBRATE WE HAVE EXTENDED CHRISTMAS JOIN US THIS JANUARY ONLY £25 PER PERSON Party nights include: - Christmas buffet - DJ and disco - Christmas decorations - Complimentary night stay for 2 with breakfast for the booker (Only applicable on bookings of 20 guests or more and subject to availability) A whole lot of information in one little square. To reserve your place or for further information, call us on 01235 425 570 or email events@hgiabingdonoxford.co.uk abingdonoxford.hgi.com Hilton Garden Inn Abingdon Oxford, Marcham Road, Abingdon-on-Thames, Oxfordshire, OX14 1TZ Terms and conditions apply. Scan Me Order your Turkeys & Christmas Meat The Old Farm Shop We are a family-run business, producing good quality fruit & vegetables, excellent free-range eggs and great meat. Veggie Boxes We deliver to your door free of charge on a Friday within a 15 mile radius. It contains all seasonal fruit and veg from cabbage, cauliflower, leeks, broccoli, salad, fruit (apples, plums, rhubarb & soft fruit) and you get your basics each time - potatoes, onions, carrots and 6 free range eggs. Great Value! £15 Family Box or a £10 Couple/Single Box Extras can always be added to your delivery including meat, cheese, bread, quiches and jams. Give us a call to find out more. Harwell, Abingdon, Oxfordshire, OX13 6AG www.theoldfarmshop.co.uk 01235 831247 Limoncello Restaurant Opening times Lunch: Tues – Sat 12 – 2.30pm Dinner: Mon – Sat 6.30 – 10.30pm Closed on Sunday We are now taking Christmas party bookings! Call Salvatore on 01235 – 530900 13 Ock Street, Abingdon, Oxfordshire OX14 5AL www.limoncellorestaurant.co.uk www.minervamagazines.co.uk | 19
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Abingdon Living Nov - Dec 2021

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