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BBHC Plumble

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Apple Crumble

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Rhubarb Crumble

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Plum Crumble

Plumble

When I was offered the choice of plums or cheese in episode 3 of Britain’s Best Home Cook, I imagine most people thought I would have chosen cheese, I’d used so far in every “Ultimate”, but I just really wanted to make a crumble.


My best friend Rhiannon was late catching up with the show this week, but when she did she told me she was disappointed that I hadn’t call my crumble “Plumble” at any point… well now that is how my plum crumble will forever be known!

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Plumble

Ingredients

Stewed Plums:

12 plums

4tbsps soft brown sugar

1 tsp ground ginger

1 thumb size piece of ginger, grated

Zest of 1 orange

2 tbsp amaretto


Crumble Topping:

200g plain flour

100g butter, cubed

100g golden caster sugar

1 tsp ground ginger

8 Gingernut biscuits


Method

1. Preheat the oven to 180 C.

2. Peel ½ of the plums. Stone all the plums and cut them into 8 pieces.

3. Add the plums into the serving dish, which needs to be ovenproof.

4. Add the sugar, ginger, orange zest and amaretto, mix thoroughly.

5. Cook the plum for about 20 mins, they need to be soft but not totally mushy. Taste the plums, they should be tart as the crumble is quite sweet. Also drain of some of the liquid, it shouldn’t be too wet.

6. Whilst the plums are cooking make the crumble, blitz the flour, sugar and a pinch of salt in a food processor.

7. Empty the flour mix into a bowl and stir through the sugar and ground ginger.

8. Blitz the Gingernut biscuits in the food processor, no need to wash, add the flour and mix.

9. Sprinkle the crumble over the plums and bake for a further 35-45 mins. The crumble should be crisp and golden.

10. Serve with custard.

Top Tip

My recipe for crumble can be used for any fruit crumble, without the addition of the ground ginger and Gingernuts. 


Experiment with the recipe, try adding nuts, oats or other spices… let me know what your favourite combo is.

Rhubarb Crumble

Ingredients

For the Filling:

10 Rhubarb

6-8 tbsp soft brown sugar

1 tsp ground ginger

1 tsp fresh ginger, grated

For the Crumble:

300g Plain Flour

100g caster sugar

65g soft brown sugar

50g mix nuts, chopped

50g rolled oats

165g butter chilled and cubed

Generate excitement

1. Preheat the oven to 180 C fan.

2. Put the apple in an oven proof dish, add the sugar, ginger and water, mix well (I tend to add less sugar, then taste the rhubarb once cooked and add more if required)

3. Cook the rhubarb for 20-25 mins, until soft.

4. Meanwhile make the crumble: If you're using a food processor add the flour and a pinch of salt, add the butter, pulse until the consistency is like breadcrumbs, don't over mix. Alternatively add the flour and salt to a bowl, rub the butter in with your fingertips until the mix resembles bread crumbs.

5. Stir through the sugar, nuts and oats.

6. Taste the rhubarb, I often take off some of the liquid as rhubarb can be quite wet.

7. Top the rhubarb with the crumble and put back in the oven and bake for a further 20-30 mins until the topping is golden brown.

8. Serve warm with custard.

Top Tip

Crumble is so versatile, your can add any flavours to the fruit and add all sorts of toppings to the crumble to make it your own.

Apple Crumble

Check out the recipe below...

Apple Crumble

Ingredients

For the filling:

6-8 bramley apples, peeled, cored and choopped

2-3 tbsp soft brown sugar

Zest of 1 lemon

Sprinkle of Cinnamon

2-3 tbsp water

For the Crumble:

300g Plain Flour

100g caster sugar

65g golden caster sugar

165g butter chilled and cubed

Method

1. Preheat the oven to 180 C fan.

2. Put the apple in an oven proof dish, add the sugar, cinnamon, lemon zest and water, mix well (I tend to add less sugar, then taste the apple once cooked and add more if required)

3. Cook the apple for 20- 30 mins, until soft but holding its shape.

4. Meanwhile make the crumble: If you're using a food processor add the flour and a pinch of salt, add the butter, pulse until the consistency is like breadcrumbs, don't over mix. Alternatively add the flour and salt to a bowl, rub the butter in with your fingertips until the mix resembles bread crumbs.

5. Stir through the sugar.

6. Crush the apple lightly with a potato mashers (optional).

7. Top the apple with the crumble and put back in the oven and bake for a further 20-30 mins until the topping is golden brown.

8. Serve warm with custard, cream or icecream.

Custard

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Ingredients

600ml milk

3 egg yolks

2 tsp cornflour

25g caster sugar

Try not to over boil the milk like I did...

Method

1. Heat the milk and any flavouring being used, until it just comes to the boil. 

2. Whilst the milk is heating up, mix together the yolks, sugar and cornflour, it should look like a smooth paste.

3. Slowly add the warm milk to the paste & stir well with a whisk.

4. Put the mixture back in the saucepan and stir constantly with the whisk until the custard thickens.

I lef tmy custard and was checking to see if i had burnt the bottom!

Top Tip

On Britain's Best Home Cook I flavoured my custard with orange zest, but you could use any flavouring you want, such as lemon zest of vanilla.