I don’t have any fruit trees in my garden, which is something I plan to remedy in the new year, until then I rely on the kindness of others for my Autumn fruit. I’ve been lucky enough this year to be given some by a student at school and by a work colleague. My challenge now is using them up!
As much as I love crumble, I like to vary my apple recipes. This is one I found on BBCGoodFood and one I have tried to make previously without success! http://www.bbcgoodfood.com/recipes/252606/eves-pudding
Eve’s Pudding is an apple based dish with a sponge topping, named after the Biblical Eve who tempted Adam with an apple! The first time I made it (years ago) my batter was quite thin, it just spread out and seeped into the apples. Not so with this recipe! I like the fact it’s made with soft brown sugar – it adds some depth and richness. It smelled fab as it came out of the oven and the apples hadn’t gone completely mushy which I quite liked! It made a nice big dish of pudding which we shared with my sister and there’s still some left for tomorrow. Or at least it’s in the fridge calling to me… It might still be there tomorrow!
It is with some temptation I say:
It’s only Vintage but I like it!
My sister doesn’t like crumble. She refers to it alternately as ‘poor man’s pie’ or ‘sugary grit’. I for one think she’s missing a trick. I also think she doesn’t do a lot of baking – how can you not love a desert that takes minutes to prepare? No making of pastry, then letting it cool, then rolling it out, trimming it and hoping it’ll bake through when it makes it to the oven. Crumble is fail safe, quick and I always forget how tasty it is.
I’m lucky to have been offered cooking apples from one of my pupil’s gardens for the second year in a row. We enjoyed our first apple crumble of the season this weekend and we’ll polish off a few more before we head into the festive period I’m sure.
If you’ve never made a crumble then shame on you. Here are the ingredients and the method courtesy of Be-Ro – have a go. I guarantee ‘sugary grit’ will be the last words on your lips…
50 g (2 oz) margarine
100 g (4 oz) Be-Ro Self Raising Flour
50 g (2 oz) sugar
1. Heat oven to 190ºC, 375ºF, Gas Mark 5.
2 Place sweetened fresh fruit or canned fruit in ovenproof dish.
3 Rub fat into flour until it resembles breadcrumbs.
4. Add sugar, mix thoroughly and spread evenly over the fruit. Bake for about 30 minutes until fruit is cooked and top is golden.
It is with Autumn deja vu I say:
It’s only vintage but I like it!
Near the end of August we spent a few days in London and I finally got round to visiting my brother and SiL-to-be in their lovely flat in Harrow. This was a delight for lots of reasons but I’m blogging about it today because of a vintage find my brother made himself. He literally found some china discarded on a street – most of it broken – and picked up a couple of teacups and this jug.
The minute I saw it I knew the design – Homemaker. I’m sure I saw a few pieces show up on an Antiques Roadshow once. A quick glance at the maker stamp confirmed my suspicions!
It shows some lovely key mid century pieces of furniture and homeware.
It was designed by Enid Seeney for Ridgway Potteries in Stoke on Trent in 1957. The design was printed using a new technique where gelatine pads were used to apply the print to the ceramic. It was mass produced and a budget range, sold by Woolworth’s. Many newly married couples in the late 50s and throughout the 60s would have added a set to their new homes.
Nowadays prices start at about £10 for a plate and go as high as £500 if you can find a complete teaset.
I don’t know about you, but I think my bruv made a pretty good find there – I’ve yet to spot a piece, and I visit charity shops most weeks.
It is with a jealous sideways glance I say:
It’s only vintage but I like it!