Chichester and Arundel Lifestyle Nov - Dec 2021

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OPEN Tues - Sun 9am - 4pm FOOD | TEAS | COFFEES | CAKES Wellies Tea Rooms is a beautiful barn conversion in rural Sussex countryside, a friendly informal tea room where you can catch up with friends or family. Pop in for breakfast, lunch or classic afternoon tea. Wellies Tea Rooms, Oldwick Farm, West Stoke Road Chichester, West Sussex PO18 9AA www.welliestearooms.co.uk 01243 819007 ENJOY Wild Winter DAYS OUT Explore wetlands, wildlife and water, all year around Search WWT Arundel 18 | www.minervamagazines.co.uk
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 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. www.minervamagazines.co.uk | 19
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Chichester and Arundel Lifestyle Nov - Dec 2021

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