ONE of the great things about the arrival of autumn is winter puddings are back on the menu. Plus, you can add to your five a day and get the kids eating some fruit that they may turn their noses up at the rest of the year!
September marks the end of summer berry season but now there are lots of other seasonal fruits such as apples, plums, grapes, figs and pears.
Here are three great winter warmers . . .
Apple, pear and pecan tart
Serves 10 – 52p per portion
Preparation time: 20 mins
Cooking time: 40 mins
YOU NEED:
- 300g shortcrust pastry
- 1 apple, quartered, cored and thinly sliced
- 1 pear, quartered, cored and thinly sliced
- 80g pecan nuts, halved
- 60g butter, melted
- 150g golden syrup
- 3 eggs
- ½ tsp ground cinnamon
- 1 tub single cream
METHOD:
Preheat the oven to 200C/400F/Gas 6. Roll out the pastry on a lightly floured surface and use it to line a 23cm loose-bottom flan tin. Line with baking parchment and baking beans and blind bake for 10 minutes. Remove the paper and beans and cook for a further 5 minutes. Remove from the oven and reduce the oven temperature to 180C/350F/Gas 4.
Arrange the fruit slices into the pastry case and scatter the pecan nuts on top.
Whisk together the butter, syrup, eggs and cinnamon with 100ml cold water. Place the tin on a baking sheet, put onto the oven shelf then carefully pour the egg and butter mixture over the apples (this is to stop the mixture from spilling while carrying it to the oven).
Bake for 25 minutes until golden brown and set. Allow to cool before serving in slices with single cream.
Plum and apple crumble
Serves 4 – 87p per serving
Preparation time: 15 minutes
Cooking time: 50 minutes
YOU NEED:
- 500g apples
- 500g plums
- 1 tbsp caster sugar, more to taste 1 heaped tbsp fine semolina
- ½ tsp cinnamon grated zest of ½ lemon
- For the crumble topping:
- 100g plain flour
- 3 tbsps caster sugar
- 1 pinch salt
- ½ tsp baking powder
- 40g chilled butter, diced
- 50g rolled oats
METHOD:
Preheat your oven to 180C/Gas 5. Peel and core the apples and then dice into one-inch squares. Take the stones out of the plums and cut into chunks.
Put the fruit into a bowl with the sugar, semolina (which soaks up the extra juices and stops this going too squishy), the cinnamon and lemon zest. Give it all a good stir and transfer to a baking dish.
In another bowl, crumble all ingredients for the topping with your fingertips. Scatter on fruits. Bake in the preheated oven for about 40 to 50 minutes until fruit is bubbly and topping is golden.
Super crunchy apple crumble
Serves 6 – 63p per serving
Preparation time: 30 mins
Cooking time: 30 mins
YOU NEED:
- 175g golden granulated sugar
- 450g apples, peeled, cored and chopped
- 1 stick cinnamon
- 3 cloves
- 250g plain flour
- 125g unsalted butter, well chilled and cut into cubes
- 100g crunchy granola
- 750g custard, to serve
METHOD:
Pop the apples into a large pan with the sugar, cinnamon, cloves and a little cold water. Bring to the boil, reduce the heat and simmer until soft. Remove from the heat and tip into an ovenproof dish. Remove the cinnamon stick and cloves.
In a large bowl, add the chilled butter to the plain flour and gently rub in with your fingertips until the mixture resembles breadcrumbs. Add the sugar and granola and stir well. Use to top the apple mixture.
Bake in a preheated oven, 180C/ Gas 5 for 20-25 minutes until golden and crunchy.
Serve with warm custard.
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