Apple Crumble

This weekend, I decided to make a dessert that can be had after a Sunday roast. Since a roast dinner is typically British, I decided to follow on with tradition and make an apple crumble, since this too, is another quintessentially British dish. I realised that when taking photographs for this post, that making an apple crumble look posh and fancy can be rather difficult but, I think that is what makes the apple crumble such a classic, as even though it doesn’t look particularly spectacular, its a good hearty and wholesome dessert. Instead of following one recipe, I followed a combination of two found both on the BBC website and by Mirror Columnist, Nadia Sawalha.

APPLE CRUMBLE

Apple Crumble.

INGREDIENTS
Filling
1lb Apples
50g Caster Sugar
1 or 2 tsp. Cinnamon

Crumble
170g Cold Unsalted Butter
170g Caster Sugar
200g Plain Flour
70g Fine Oats
Pinch of Salt

METHOD

1. Preheat the oven to gas mark 3.

2. Core and peel the apples, and cut them into chunks. Place the apples into a pie dish or oven-safe dish.

3. Sprinkle over the caster sugar and cinnamon and then cook in the oven for 10 minutes.

4. In a bowl combine together the cold butter, caster sugar, plain flour, oats and salt using your fingers, until they resemble a fine crumble mixture. Sprinkle the crumble over the top of the warmed fruit and cook in the oven for a further 50 to 60 minutes, until firm and a golden colour.

5. Best served warm with lashings of cream or ice-cream!

Apple Crumble

Enjoy!

Quick note before I go – The Great British Bake Off is back on our TV screens tonight, 8pm on BBC2.

Be there or be square!

– Charlotte x

|Previous Recipe Chunky Chocolate Cookies|

Classic Victoria Sponge

This week I decided to bake a classic – the Victoria Sponge. A slice of this delicious treat will make a great accompaniment to your afternoon tea!

VICTORIA SPONGE
“The Victoria Sponge cake was named after Queen Victoria, who favoured a slice of the sponge cake with her afternoon tea.”

Victoria Sponge

INGREDIENTS
Cake:-
– 6 oz Softened Unsalted Butter
– 6 oz Caster Sugar
– 6 oz Self-Raising Flour, Sifted
– 3 Eggs
– Teaspoon Vanilla Essence

Buttercream:-
– 3 oz Softened Unsalted Butter
– 6 oz Icing Sugar, Sifted (Plus Additional Icing Sugar for decoration)
– Splash of Milk
– Raspberry Jam

METHOD

1. Grease two sandwich tins and line them with baking paper. Pre-heat your oven to gas mark 4.

2. In a bowl, cream together the butter and sugar until a smooth paste forms which is pale in colour.

3. Gradually sift in the self-raising flour, adding an egg each time.

4. Add in the vanilla essence and give a final stir.

5. Equally divide the mixture between the two sandwich tins and bake in the centre of the oven for 20 to 25 minutes. When the sponge springs back up, the cakes are ready. Alternatively, poke the cakes with a skewer or fork, if there is no mixture on skewer/fork, you know the cakes are ready.

6. Leave the cakes to cool for a while in their tins before removing and transferring to a wire rack.

7. For the buttercream, cream together the butter and icing sugar, adding a splash of milk if the consistency is too thick.

8. On one cake, spread a generous amount of raspberry jam across the base. With the other, spread the buttercream.

9. Sandwich the two cakes together, and decorate with a dusting of icing sugar.

10. Cut and serve with a good ole’ cup of tea.

Victoria Sponge