Wealden Times | WT234 | November 2021 | Christmas Gift supplement inside

Stoneware
Light Green Pure
Plate in medium
£22, Tumbler in Smokey
Green £10, all Kagu Interiors
kagu-interiors.co.uk; glass
baubles, from a selection,
Rising Star Tenterden
@risingstarkent
Raspberries Baked with
a Pecan, Cinnamon &
Oat Crumb Topping
Prep time: 5-10 mins
Cooking time: 30 mins Serves 6
The speediest but most delicious
pudding you can imagine. The
topping is made in the time it takes
to melt the butter. It can be made
in advance and happily kept in the
fridge. Using frozen raspberries means
there is no messy fruit prepping.
• 100g butter, melted
• 100g plain flour
• 100g jumbo oats
• 75g caster sugar
• 40g chopped pecans
• 20g flaked almonds (optional)
• generous teaspoon cinnamon
• 200-300g frozen raspberries
1. While the butter is melting,
weigh and mix all the dry
ingredients in a bowl.
2. Pour in the melted butter
and stir until the mixture
resembles large breadcrumbs.
3. Distribute the fruit between 6
ramekins and sprinkle over the
topping. Any left over topping can
be frozen or kept in the fridge for
a few days. Put in the pre heated
oven for 30 mins until the topping is
golden and crispy. Serve with cream,
mascarpone or vanilla ice cream.
4. If making in advance just
put in fridge until needed.
Recipe developer Charlotte Butterworth creates delicious, easy, healthy recipes that work around real life.
Find more of her time-saving and flavourful recipes on Instagram or Facebook @theneedy.greedy