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Ingredients
- 4 x Granny smith apples
- 1/2 cup water
- 4 x Cooked quinces baked in oven for 2 hours with a little water covered)150°C
- 2tbsp soft butter for greasing dish
- 160g Cup self-raising flour
- 80g Unsalted butter
- 1tsp ground ginger
- 4tbsp Muscovado sugar
- 100g Toasted flaked almonds
Introduction
A lovely pudding served simply with your favourite clotted cream and a glass of chilled pudding wine maybe a Sauternes.Method
- Preheat oven to 180°C.
- Peel, quarter and core apples.
- Place in small saucepan with water and cook over gentle heat, covered, until softened, about 10 minutes.
- Remove from heat and set aside.
- Prepare quinces by removing skin and cores.
- Butter a large ovenproof serving dish (or individual dishes) and spoon fruit into dish.
- Make crumble topping by rubbing butter into flour in a mixing bowl until mixture resembles coarse breadcrumbs. Do not overmix.
- Add ginger (if using), brown sugar and almonds.
- Stir to combine.
- Scatter crumble topping over fruit mixture, place in oven and cook for 30 minutes until topping is golden brown.
Source: My collection - Jeff Baker - J Bakers Bistro Moderne
