sharing recipes from one generation to the next
This is one of my “written down” recipes for hot puddings copied from clippings pasted in my Mum’s recipe file. A few weeks ago I posted Hot Rhubarb and Banana Crumble Pudding, inspired by Mum’s pudding inventions, but this is crumble as she would have served it. I enjoyed Mum’s crumble last night, a different taste and texture than my own, but equally yummy. Pudding is always appreciated by the male half of the household, so this is being rightfully returned to my repetoire.
3 large cooking apples
2 tablespoons water
1 tablespoon golden syrup
1/4 teaspoon cinnamon
1 tablespoon lemon juice
for the crumble
1 cup SR Flour
1 cup coconut
1/2 cup sugar
1 tablespoon butter
Peel, core and chop the apples. Cook the apples in a covered pot with the water, golden syrup, cinnamon and lemon juice. Allow to cool.
To make the crumble, sift the flour, then rub in the butter until the mixture resembles fine breadcrumbs. Stir in the coconut and sugar.
Preheat the oven to 170C. Grease a oven proof dish, spoon the apples into the bottom. Sprinkle the crumble mixture on top. Bake the crumble intil warmed through and browned on top, about 1/2 hour. Serve with whipped cream, vanilla youghurt or custard. Serves 6