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Not so much a recipe as a method, this is a real old fashioned pudding which makes a change from crumble, and is simplicity itself. This one resulted from a gift of lots of rhubarb, which was just stewed in the usual way, but apples, gooseberries or anything which might appeal as a crumble will do fine.
You need enough breadcrumbs to make a 3/4" layer on top of the stewed fruit or thereabouts. Grate the zest of a lemon into this. Add caster sugar to taste, all the better if it's been sitting in a jar with a few vanilla pods. This being a rhubarb charlotte, I added half a teaspoon of ground ginger, and chucked some chopped crystalised ginger in with the fruit - cinnamon suggests itself for an apple version. Put the fruit in an ovenproof dish, tip the crumb mix on top and squeeze the lemon over the top. Dot with butter and bake for about half an hour at 180C or until it has coloured nicely. Serve with custard.
Hope that's new to some of you
You need enough breadcrumbs to make a 3/4" layer on top of the stewed fruit or thereabouts. Grate the zest of a lemon into this. Add caster sugar to taste, all the better if it's been sitting in a jar with a few vanilla pods. This being a rhubarb charlotte, I added half a teaspoon of ground ginger, and chucked some chopped crystalised ginger in with the fruit - cinnamon suggests itself for an apple version. Put the fruit in an ovenproof dish, tip the crumb mix on top and squeeze the lemon over the top. Dot with butter and bake for about half an hour at 180C or until it has coloured nicely. Serve with custard.
Hope that's new to some of you