Warm and tasty autumn puddings - recipes

Published May 27, 2016

Share

By Angela Day

 

Use seasonal fruits to make these delicious desserts, and both will benefit by being served with custard or whipped cream.

They can be prepared beforehand, which is ideal if you are entertaining.

The gooseberry and almond crumble is light and flaky and perfect for serving at the end of a rich meal.

The pear and ginger slice, on the other hand, is quite rich and heavy so plan to serve that with a lighter meal.

 

Gooseberry and Almond Crumble

Serves 4-6

250ml flour

250ml ground almonds

180ml castor sugar

250g butter, cubed

500g fresh gooseberries

60ml extra castor sugar

50g flaked almonds

cream for serving

Combine the flour, ground almonds and castor sugar in a bowl. Add the butter and rub it in until the mixture is crumbly.

Press two-thirds of the mixture into the base of a 25cmx18cm pan. Sprinkle over most of the gooseberries, reserving a handful for serving.

Dust the gooseberries with castor sugar.

Add flaked almonds to the reserved crumble and scatter in the pan over the gooseberries.

Bake at 180°C for 30-40 minutes until golden brown. Cut into squares and serve with cream and reserved gooseberries.

 

Pear and Ginger Slice

Serves 8-10

2 pears peeled, cored and sliced lengthwise into 1cm-thick slices

125g butter

180ml brown sugar

80ml golden syrup

2 eggs, beaten

500ml flour

5ml baking powder

2ml bicarbonate of soda

5ml ground ginger

5ml ground cinnamon

5ml mixed spice

125ml milk

60g glacé ginger, finely chopped

 

SYRUP

250ml water

125ml castor sugar

1x2cm knob of glacé ginger, sliced custard for serving

Arrange the slices of pear on the base of a 22cm spring form pan that has been lined with non-stick baking paper.

Cream the butter, sugar and syrup until light and fluffy. Add the eggs and beat well.

Sift the flour, baking powder, bicarbonate of soda and spices and add to the creamed mixture with the milk to form a thick batter.

Stir in the chopped glace ginger. Spread the batter over the pears and bake at 180°C for 30-40 minutes or until a skewer inserted into the cake comes out clean.

Remove from the oven.

Turn out the cake, keeping the pears on top and pour over the syrup.

Serve warm with custard.

SYRUP: Combine the water, castor sugar and ginger in a small pot. Bring to the boil and simmer for 5 minutes.

Set aside to infuse for 15 minutes. Remove the ginger. Pour over the hot cake.

Sunday Tribune

Related Topics: