Tag Archives: pudding

Fig and Peach Crumble

Terribly sorry, I took no photos of this dessert after it had been made because I had had wine. But there’s a great photo of a cheese wedding cake to make up for it. 

A couple of things I’ve mentioned before: I love Autumn for its abundant produce and I have a terrible tendency of not eating fresh fruit and then shoving it in the freezer so I can smoothie-ise it or throwing it out. And with the latter, my middle class guilt makes me feel terrible for doing that so I’m trying really hard to not over buy fresh fruit so I can actually enjoy it at its finest.

Sometimes however, I let fruit go a little close to the point of no return but now it’s Autumn, I can turn that fruit into fruity crumbles and who doesn’t like a crumble? With lots and lots of custard poured on top. YUM.

So, I bought some figs because my sister in law had an amazing cheese wedding cake at her wedding a couple of weeks ago and we brought home a chunk o’cheese from the cake but soon forgot about that dinner option. And then, last weekend, we had Marcel’s uncle stay from Wisconsin and ended up hosting two dinner parties in his honour so I decided to get all the fruit in the fridge and turn it into a crumble for pudding.

IMAG3021

All the fruit in the fridge was figs and peaches, FYI. And turns out, figs and peaches go quite well together, possibly a little bit sweet so I reduced the sugar from a normal crumble and it came out deliciously. And I kinda wish I had some right now to shove in my belly. But I don’t. So that’s sad. But here’s the recipe anyway.

Fig and Peach crumble

  • 8 small ripe figs, trimmed and cut into quarters
  • 6 slightly underripe peaches, peeled, stoned and cut into chunks
  • 2 x tbsp demarara sugar
  • 1/2  tsp cinnamon
  • 1/2  tsp all spice
  • Juice and zest of one lime

Put all the ingredients into a bowl, mix well and cover. Leave aside for a couple of hours so that the fruit softens a little and takes on the spiced flavours. You can use whatever spices you like, this is what I had in the cupboard.

Before you make the crumble topping, preheat the oven to gas mark 4/160C

I know everyone has their own favourites for crumble topping but i like mine buttery and slightly spiced so this is it!

  • 225g plain flour
  • 75g golden caster sugar
  • 1 x tsp ginger
  • 1 x tsp finely chopped preserved ginger
  • 115g butter, chopped into cubes (this should be fridge cold)
  • Pinch of salt

Sift flour, salt and ginger into a bowl, add the sugar and butter and rub together till you have fine breadcrumb like texture. Stir in the preserved ginger for added chewy flavour bursts.

Place the fruit and any juices into the base of a baking tin and sprinkle the crumble topping over it. I like to leave the sides a little bare so that the juices from the fruit bubble up over the sides but you can do your own thing.

Put it into the oven, bake for 40-50 minutes, till the crumble takes on a brown ish colour and then remove. So that you don’t burn your mouths, leave it to cool for 5 mins before serving and then serve with lashings of custard.

Enjoy!

Chocolate Orange brownie cake (or a baked poop?? You decide)

My father in law turned 70 this weekend so we’ve been celebrating with the family a lot over the last few days. He had quite a traumatic injury last spring involving his bike, his leg and a truck so it’s been a hell of a year for him and was good to be able to spend time with him and see how he’s recovering.

Birthday boy

We went to a lovely party with his friends on the Sunday, where his long term partner who is an amazing cook, put on a spread that included no less than two pies, a deboned, stuffed chicken, about 43 salads and beautiful home baked bread, followed by an incredible four desserts – my favourite was the chocolate Amaretto cherry tart, the husband could have happily drowned himself in the St Clements trifle. Yums.

Cherry chocolate amaretto tart and baked cheesecake

On Monday, my sister in law hosted a gathering just for the immediate family and she asked me to make a cake. I was more than happy to oblige and decided to make a orange chocolate brownie cake, with a little dusting of orange flavoured icing sugar on top. How difficult could this be? I can bake brownies, as my slutty brownies post (hopefully) proved.

Lordy, everything that could go wrong seemed to go wrong and I ended up with a cake that looked like this.

Oh dear

Yup, a gigantic baked cow pat. Or, as I fondly referred to it, a turd cake.

Clearly, a dusting of icing sugar, orange flavoured or not, wasn’t going to polish this turd so I ended up making an orange butter cream icing instead which I think made the whole thing a little too sweet but it looked so much better. And they all seemed to like it and the brownie bit actually tasted fine so this is why I’m putting the recipe below. Maybe you’ll have more luck with it, I think I was just having an off day. At least, that’s what I’m hoping.

Chocolate Orange Brownie cake with orange buttercream icing

So much better

Brownie Cake Ingredients

  • 175g butter
  • 175g dark chocolate (at least 70%) + an additional 100g all chopped into chunks
  • 200g golden caster sugar
  • Pinch of salt
  • 70g plain flour
  • 3 eggs, separated
  • Zest of two oranges

Method

  • Preheat oven to gas mark 4
  • Grease and line a 20cm cake tin, ideally with a loose bottom or springform to make it easy to remove the cake
  • Melt together the butter, 175g of chocolate, sugar and orange zest over a very low heat until it has all combined and you can’t feel any grains of sugar.
  • Add a pinch of salt and leave to cool a little – use this time to whip your egg whites into soft peaks
  • Once the butter/choc/sugar mix has cooled a little, whisk in the egg yolks and the remaining 100g of chocolate
  • Gently fold in the flour until all combined then fold in the egg whites, taking care not to lose any of the air in them
  • Spoon batter into the prepared tin and bake for 30-35 minutes until the top bounces back when you touch it
  • Leave to cool

A note here – when I started mixing the flour into the batter, I noticed that there was a layer of oil that just wouldn’t combine with anything. Didn’t want to put too much flour into the mix but did probably add an extra 10g or so – it didn’t help, I believe this was the start of my turd cake problems. Because of this the egg whites didn’t fold in correctly causing the “natural” pattern as seen on the cake above. 

Whilst the cake cools, prepare the icing.

I had already put aside 200g of icing sugar with the zest of two oranges to give it that orangey flavour but if you don’t have that, it’s just as easy to add the zest to the butter to make orange butter cream

Orange buttercream icing

  • 100g butter softened
  • 150g icing sugar
  • Zest of two oranges
  • 3-4 tbsps of orange juice

Method

  • Beat the butter till it’s light and fluffy – much easier to use an electric or stand mixer for this
  • Add the orange zest and icing sugar and combine
  • Slowly add the orange juice a spoonful at a time until you have a consistency you’re happy with

If you’re better at icing than me, this may look good piped – at this point I was running out of time and flustered at the state of the cake so I simply used the dump and spread method.

Despite appearances, this cake tasted much better than I thought it would so do give it a go – and if you’re cleverer than me, please explain why it looked like a poop? Thanks awfully!