A recipe from ” Good Things to Eat” by Lucas Hollweg. He says that although not strictly a crumble, it is equally satisfying. The topping hardens into a delicious softly chewy layer on top of the fruit. Seve with cream or vanilla ice cream.
An autumnal crumble from ” How to be a Domestic Goddess” by Nigella Lawson.
A seasonal recipe from Anna Higham. You can use any soft fruit including tayberries , jostaberries and mulberries if you can find them.
An inspired combination of flavours from ” Desi Kitchen” by Sarah Woods. She developed this recipe with Eid in mind. I can’t think of a better way to break a fast!
Here is a great recipe I came across for blackberries. I have already picked 3 lbs from the wild patch on our allotment and there’s plenty more to come. Serve this warm with clotted cream, creme fraiche or yoghurt.
An irresistible combination of golden eggy bread, raspberries and rich cream from Diana Henry’s ” Cook Simple”.
A lovely version of this dessert from The Hairy Bikers.
A favourite crumble from ” Cook Simple ” by Diana Henry.
A quick and delicious Swedish Apple Pudding from ” Cook Simple” by Diana Henry. Serve with cream or ice cream if you like.
A delicious dessert from Rachel Roddy’s ” Two Kitchens”. It can be served warm, at room temperature or cool. It is best when made a day or two ahead before baking.
Rachel Roddy’s recipe from ” Two Kitchens”.
A comforting and wholesome version of an English classic pudding from ” Nigella Bites” by Nigella Lawson.
An easy tart to make when you have wild blackberries to use. As well as having several bushes on my allotment ( not welcomed by the plot rep) I love foraging for these on my walks around the green spaces of Bristol. The recipe is from ” The Violet Bakery Cookbook” by Claire Ptak. Anything left over can be eaten cold the next day.
