Tag Archives: Ginger

Spiced Apple Crumble

Spiced Apple Crumble
Spiced Apple Crumble
Image: bbc.co.uk/food

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)

Ingredients

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)

For the crumble

  • 300g plain flour (use a gluten free alternative like Doves Farm Gluten Free Plain White Flour, for a Gluten Free Version of the recipe)
  • Zest of 1 Orange, finely grated
  • 2 tsp ground ginger
  • 175g light muscovado sugar
  • 200g unsalted butter, cubed and at room temperature
  • 100g flaked almonds

Method

  1. Preheat the oven to 190C \ 180C fan\Gas 5
  2. 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.
  3. Carefully stir in the cinnamon and orange juice and cook for a further 2 minutes
  4. Pop the apple mixture into a lightly greased oven proof dish
  5. 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.
  6. Stir in the flaked almonds and sprinkle over the apple mixture.
  7. 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.

Ginger Cup Cakes with Clementine Cream Cheese Icing

Ginger Cupcakes with cream cheese and Clementine icing
Ginger Cupcakes with cream cheese and Clementine icing

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.

Makes 12

Ingredients

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
  • 2 eggs
  • 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

Method

  1. Preheat the oven to 170C\ 150C fan\Gas 3
  2. Line a 12 hole muffin tin with paper cases
  3. Melt butter, muscovado sugar and golden syrup in a pan over a low heat and set aside to cool slightly
  4. Sift flour into a bowl with the ground ginger and bicarbonate of soda then add the salt and clementine zest.
  5. Add the metled butter, sugar and syrup mixture, eggs, buttermilk and stem ginger to the flour and mix thoroughly.
  6. Pour into the cases, the mix will reach quite high up the sides.
  7. 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.
  8. Allow to cool in the tin,this makes the sponge even more squidgy.
  9. Beat the cream cheese in a bowl until smooth
  10. sift the icing sugar over and gradually beat in
  11. Add the clementine juice and zest and mix until fully incorporated
  12. 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…