Apple crumble is a British pudding staple, and deservedly so! There’s nothing that can beat a hearty bowl of hot apple crumble with lashing of hot thick custard to drive away those cold winter blues away. The addition of the spices in this recipe gives it an extra zing and complements the flavour of the apples perfectly
Serves 4-6 (Gluten Free)
For the Apple Base
6 large Bramley apples, peeled and cut into large chunks
50g unsalted butter
5-6 tbps light muscovado sugar, this is to taste (check once the apples are cooked and adjust)
2 star anise, broken up
1/2 tsp cinnamon
Juice of 1 orange (or 60 mls of fresh Orange Juice)
200g unsalted butter, cubed and at room temperature
100g flaked almonds
Preheat the oven to 190C \ 180C fan\Gas 5
In a heavy based pan, sauté the apples in the butter, sugar and star anise and cook for about 8 min, until the apples are caramelised and just tender . Don’t overcook them to a purée as you want the apples to keep their shape.
Carefully stir in the cinnamon and orange juice and cook for a further 2 minutes
Pop the apple mixture into a lightly greased oven proof dish
For the crumble mixture, mix the flour and ginger in a bowl and add the butter a few cubes at a time, rubbing into the flour until the mixture resembles breadcrumbs.
Stir in the flaked almonds and sprinkle over the apple mixture.
Bake in the oven for 35-40 minutes until the crumble is golden brown and the fruit mixture bubbling.
Serve with hot custard or thick cream, eat and enjoy….
If you can’t get hold of cooking apples and have to use a sweet eating apple, you’ll need to reduce the amount of sugar in the apple mixture by half and the cooking time of that step to 5 mins.
I don’t do much cake baking, I think it’s because it’s less forgiving if you make a little ‘change’ to the recipe by putting too much or little of something in. However this is one cake recipe I do make, it’s sticky, gingery and orangey at the same time which is good in my book.
For the cup cakes
125g unsalted butter
175g dark muscovado sugar
150g golden syrup
275g self-raising flour
1 1/2tsp ground ginger
Zest of 1 clementine, finely grated
1/4 tsp salt
1/2tsp bicarbonate of soda
100ml butter milk
2 balls of stem ginger in syrup, chopped
For the icing
150g Cream Cheese
75g icing sugar
Zest of 1 clementine, finely grated
Juice of 1 clementine
Slivers of clementine zest and stem ginger, to decorate
Preheat the oven to 170C\ 150C fan\Gas 3
Line a 12 hole muffin tin with paper cases
Melt butter, muscovado sugar and golden syrup in a pan over a low heat and set aside to cool slightly
Sift flour into a bowl with the ground ginger and bicarbonate of soda then add the salt and clementine zest.
Add the metled butter, sugar and syrup mixture, eggs, buttermilk and stem ginger to the flour and mix thoroughly.
Pour into the cases, the mix will reach quite high up the sides.
Bake for around 25 minutes until golden and springy, Don’t worry if they haven’t risen particularly well as the are meant to be a dense and sticky sponge.
Allow to cool in the tin,this makes the sponge even more squidgy.
Beat the cream cheese in a bowl until smooth
sift the icing sugar over and gradually beat in
Add the clementine juice and zest and mix until fully incorporated
Smooth a generous amount over each cupcake and top with the slivers of stem ginger and clementine zest for decoration.
Eat and enjoy….
If you like your ginger sponge to have a stronger, richer flavour, wrap the tin of un-iced cakes tightly in foil or cling-film and leave for a day or two. The sponge will get darker and the flavour more intense. Ice, decorate and enjoy even more gingery sticky goodness…