Fall – fabrefaction

When it comes to autumn blogging, I just can’t get away from apple related ideas. It’s a well known fact that toffee flavours go well with apple so I thought I might wheel out the salted caramel recipe for this week’s post.

We had this after a large roast on Sunday and it was the perfect pud for a cosy autumn afternoon. One of my housemates (self proclaimed crumble connoisseur) called it “the zenith of desserts”, just saying, perhaps this crumble is not so humble after all.

The great thing about crumble is that it’s so quick to make and you can do it in advance, either cooked or uncooked and pop it in the fridge until you need it.

You will need

For the crumble:

140g/5 oz unsalted butter

125g/4.5 oz porridge oats

75g/2.75 oz ground almonds

50g/1.75 oz plain flour

50g/1.75 oz caster sugar

2 tbsp clear honey

4 cooking apples (bramley)

For the salted caramel:

100g/3.5 oz salted butter

80g/3 oz soft brown sugar

100ml/3.5 fl oz double cream

2 tbsp golden syrup

2 tsp salt

(Serves 6)

Apologies to those of you who spotted the missing ingredients list for a while there!

Step one

Mix together the dry ingredients for the crumble topping (almonds, flour, oats and sugar).

Step two

Rub in the butter with your hands, it’s better if it’s cold as the mix will breadcrumb a bit more. Mine was a little on the soft side because I got distracted and left it on the counter for a while.

Step three

Add the honey and mix in with a wooden spoon.

Put it in the fridge until needed.

Step four

Place all the ingredients for the salted caramel into a saucepan (minus the cream).

Heat gently until the butter is melted and the sugar dissolved and then bring to a simmer. Simmer for about 10 minutes. Stir regularly so that it doesn’t catch and burn. Leave to cool for fifteen minutes to half an hour.

Step five

Once the caramel has cooled for a little while add the cream and stir until combined.

Step six

Peel and chop the apples.

Step seven

Put the apples in the bottom of your dish, sprinkle with a little light brown sugar. Pour just a third to a half of the caramel sauce over the apples and cover with the crumble mixture.

Step eight

Bake with on 180C/350F/gas mark 4 for 40 minutes.

Boom. The zenith of desserts.

Until next time.

Chaps! Welcome back, apologies for my prolonged absence. Holidays have been had, possessions been moved, and I’m back online.

Still riding high on my summer vacay, everything I thought of for this post was just not seasonal. Autumn is my favourite season usually, but, quite out of character, I’ve actually enjoyed summer this year. To get myself into a cosy autumnal mood I decided to turn an old summer favourite – Eton Mess – into a pudding perfect for fall.

I present Autumn Mess (or Fall Mess, I guess, if you’re across the pond, but that sounds a bit too much like a road traffic accident).

Things you need

For the meringue:

2 large egg whites

110g/4oz Golden caster sugar (that’s all I had – white would be fine – probably better)

1/4 tsp Ground cinnamon

For the salted caramel frosting:

100g/3.5 oz Salted butter

80g/3 oz Soft brown sugar

100ml/3.5 fl oz Double cream

2 tbsp Golden syrup

2 tsp Salt

For the rest:

50-100g Pecans (chopped)

300ml/10 fl oz Double cream

1-2 Bramley cooking apples

Nutmeg (optional)

Makes 6-8 servings

Step one

Mix together the cinnamon and sugar. I actually used 1/2 a tsp of cinnamon, but felt it was a little strong, others disagreed, so go with your gut. It depends on whether or not you are a cinna-fan.

Using an electric whisk whip the egg whites until they are three times their original size and starting to turn glossy.

Gradually whisk in all the sugar until you have stiff peaks (and can turn the bowl upside-down without the mix falling out).

Step two

Using two teaspoons place blobs of the meringue onto a baking sheet lined with greaseproof paper. Don’t grease this to stick it down. If you need something to stop it curling up, dab a little of the mixture under each corner as glue.

This doesn’t need to be done too carefully as the purpose of this dessert is not to look pretty.

Step three

Bake on gas mark 1/2, 130 degrees C or 250 degree F for an hour. Turn off the oven and leave until completely cool before taking them out.

Step four

While the meringues are in the oven, you can get going on the rest of the components.

Peel and chop the cooking apples into small chunks. Place into a microwaveable bowl.

Step five

Add three tablespoons of water and three tablespoons of caster sugar and place in microwave.

Microwave on a medium-high heat until you have a pulpy consistency. This took about 10 minutes with fairly regular stop and stirs.

Step six

If you are thinking you have seen these pictures before, I’m sorry, I’m plagiarising myself. I know I know, in the very next post too.

In a saucepan add together the butter, brown sugar, golden syrup and salt. Heat gently until melted and then bring to a simmer.

Simmer for 10 minutes. Stir regularly so that it doesn’t catch and burn. Leave to cool for about half an hour.

Step seven

Stir in 100 ml of double cream and leave to cool.

Step eight

Whisk the remaining double cream until thick and gloopy.

Step nine

Once everything is cool combine the meringues, cream, caramel and apple to taste. I let everyone do this to their own preferences in individual bowls which worked really well.

Sprinkle chopped pecans and grate nutmeg over the top (if you like it) to finish.

It’s great to have you back.

Tag: Fall

The humble crumble

Autumn mess