And time for pudding... More tasty recipes from Am<strong>and</strong>a 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 <strong>and</strong> line a 21cm round spring-form cake tin. Put the rhubarb into a saucepan <strong>and</strong> 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 <strong>and</strong> rub in the butter with your fingertips until it resembles breadcrumbs, then stir in the chopped nuts <strong>and</strong> sugar. Next make the cake. Beat the butter, caster sugar <strong>and</strong> soft brown sugar in a bowl using an electric mixer for 2–3 minutes, until light <strong>and</strong> fluffy. Add the eggs <strong>and</strong> vanilla extract with 2 tablespoons of the flour, beat for a minute until combined, then fold in the remaining flour, baking powder <strong>and</strong> custard powder. Drain any excess juices from the rhubarb 14 | www.minervamagazines.co.uk <strong>and</strong> discard the syrup, then gently fold the cooled rhubarb through the cake mixture. Transfer the cake batter to the prepared tin <strong>and</strong> gently smooth the top with a spatula. Sprinkle the crumble over the cake <strong>and</strong> 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, <strong>and</strong> 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 <strong>and</strong> sliced 200g Bramley apples, peeled <strong>and</strong> sliced 300g foraged berries or any mixed berries, such as blackberries <strong>and</strong> 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 <strong>and</strong> apples <strong>and</strong> gently simmer for 5 minutes. Add the berries <strong>and</strong> 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 <strong>and</strong> rub in the butter with your fingertips, until the mixture resembles fine breadcrumbs. Stir in the sugar, oats <strong>and</strong> 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 <strong>and</strong> fruit bubbling. Allow to cool slightly before serving with custard or ice cream. Tip Try using other seasonal fruits such as damsons or gooseberries.
FEAST YOUR In the next 4 pages you will discover some delicious recipes to enjoy over the festive season…. www.minervamagazines.co.uk | 15