We had to eat all the fruit we picked at the farm, so I decided to make a crumble. Mum obviously had a lot of trust in me, she bough ready made crumble to use! This would have been an easy and quick way to do it. Since we went to all try effort to pick the fruit, so wanted to make the crumble from scratch too.
You only need:
- Caster sugar
- Soft brown sugar
- And the fruit for the filling
I started by cutting up the rhubarb. This needed to be cooked and softened before baking. I put the, in a saucepan with water to cover the cut up pieces, lemon juice and lots of sugar. I cooked it for about 10 minutes until soft. I then added the raspberries, blackcurrents and blackberries and some more sugar. As these were fresh fruit they were still sharp, so by adding the sugar it made the mixture more sweet. Put all the fruit mixture into a oven prof dish.
For the breadcrumbs I started to weigh the ingredients. Then gave up. It takes too long, it’s easier to do little bits at a time, and judge it by looking at it. I added margarine and flour into the bowl and started to rub it together to make breadcrumbs, it was still a wet mixture so added more flour. I was nearly at the right texture, so added the caster sugar. Rubbed this together and it was done. I added a teaspoon of soft brown sugar just for the taste.
The fruit was still slightly sharp which was good. I dished some up for Matt to take home. We then managed to eat most of it in one serving! It is really quick and easy to make, but makes s good pudding when the weather is all miserable. Serve it with ice cream and it’s great for when the weather is hot. It’s an all year round pudding.