Rhubarb, apple and ginger crumble

A really lovely, warming crumble for Autumn.

 

For the crumble topping:

25g margarine

60g gram flour

30g sugar

30g polenta

For the fruit filling:

400g rhubarb, trimmed and cut into 2.5cm pieces

2 medium cooking apples, peeled, cored and roughly chopped

100g caster sugar

30g piece of ginger, peeled

 

To make the crumble topping

  1. Preheat the oven to 190C/Gas Mark 5.  Line a baking tray with baking parchment.
  2. Rub the gram flour into the margarine until it resembles bread crumbs.  Stir in the sugar and polenta.
  3. Spread the mixture out on the baking tray, and put it in the oven.  After 10 minutes, give it a stir and then return to the oven.  Keep an eye on it and remove from the oven when the mixture is golden, but not brown.ToppingFor the fruit filling
  4. Mix together the rhubarb, apples and sugar.  Finely grate the ginger into the fruit and mix well.  Transfer to a dish for the oven.  Add enough water to cover the base of the dish so it doesn’t catch.
  5. The oven should still be at 190C/Gas Mark 5 so put the fruit in the oven for about 15 minutes.  Very carefully, remove from the oven and spoon the crumble topping over the fruit.  Return to the oven for another 10-15 minutes or until the fruit is bubbling and the topping is nicely browned.

Osem Instant Chocolate Pudding with Choceur (Aldi) Jamaican Rum Truffle

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Osem Instant Chocolate Pudding Ingredients – sugar, modified corn starch (produced from genetically modified organisms), alkalised cocoa powder, acidity regulators (tetrasodium pyrophosphate, calcium acetate, calcium lactate, disodium phosphate), caramelised sugar, flavourings.

I made up this chocolate pudding using Ecomil Almond milk.  It was incredibly easy to make and involved no heating so could be done safely by a small, but independent child.  It was very quick too, only requiring 5 minutes setting time before serving.  I can imagine this product being very helpful on holiday if you are camping or in a cramped self-catering kitchen. It tasted surprisingly good too. The main minus point is the presence of GMO and other highly processed ingredients.

I paired the pudding with fresh raspberries and a Choceur (Aldi brand) Jamaican Rum Truffle.

Choceur Rich Chocolate Jamaican Rum Truffles Ingredients – sugar, fat reduced cocoa powder, glucose syrup, water, palm fat, Jamaican Rum (3%), ground almonds, thickener: gum arabic, humectant: invertase, stabiliser: agar, glazing agent: gum arabic.

I think describing these as truffles is a bit misleading.  It’s better to think of them as rum and chocolate flavoured marzipan balls.  I liked the fact that the truffles are coated in dark chocolate, sugar strands, which makes them quite attractive to look at.  This was why I decided to use them to top the individual portions of chocolate pudding.  They would also look good decorating a chocolate cake or sitting on a scoop or two of rum and raisin icecream.  The “truffles” are very sugary, and you probably would not want to eat more than one or two in one go anyway.